A brown sugar struesel with chopped walnuts adds richness and crunch to this tender banana cake.

Makes 10 Servings

Ingredients for Topping:

1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1 teaspoon ground cinnamon

6 tablespoons unsalted butter, chilled

1/2 cup finely chopped walnuts

Ingredients for Cake:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup unsalted butter, softened

2/3 cup granulated sugar

2 eggs

1 cup mashed very ripe bananas

1 teaspoon vanilla extract

1/2 cup 2% reduced-fat milk

cooking spray

Preparation:

1. Preheat oven to 350 degrees F.

2. To prepare topping, combine flour, brown sugar, cinnamon and butter in a food processor ; process until mixture resembles fine crumbs. Stir in walnuts; set aside.

3. To prepare cake, combine flour and next 4 ingredients (flour through salt) in a medium bowl; set aside.

4. Place butter in a large bowl; beat with a mixer at medium speed until smooth, about 30 seconds. Gradually add sugar; beat until fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition. Add bananas and vanilla; beat until well blended. Add flour mixture and milk alternately to sugar mixture, mixing after each addition only until smooth. Pour batter into a 9-inch square baking pan coated with cooking spray; sprinkle with topping.

5. Bake about 35 minutes, until wooden pick inserted in the center comes out clean. Cool in pan on a wire rack. Serve warm or at room temperature.

This recipe has many of the same ingredients as these Pumpkin Spice Cookies. Make them too if you have a lot left over, or search for another recipe in our Recipe File.