1/2 cup brown sugar
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 cup California walnuts, finely chopped
1/2 cup (1 stick) unsalted butter, melted
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
4 ripe bananas, mashed with a fork
2 eggs
2 teaspoons vanilla extract
1 cup whole milk
2 cups granulated sugar
1 cup powdered sugar
1 teaspoon vanilla extract
3 tablespoons whole milk
Preheat oven to 350° F. Spray a 13×9 baking pan with nonstick spray.
Combine the brown sugar, granulated sugar, flour, salt, cinnamon and walnuts in a medium bowl.
Pour the melted butter over the mixture and use a rubber spatula or the back of a fork to crumble the topping together. Set aside.
Whisk together flour, baking powder, cinnamon and salt in a medium bowl. Set aside.
Beat butter and sugar together in bowl of electric mixer until blended. Add mashed bananas and beat until just combined. Add eggs and vanilla extract and beat until combined.
Stir in the dry ingredients and milk alternately, beginning and ending with the milk. Pour half of the cake batter into the baking pan.
Sprinkle with half of crumb topping, then pour the remaining batter on top. Finish with the remaining crumble topping.
Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cover cake with aluminum if top begins browning too much. Remove the cake from oven, and cool on wire rack 20 minutes before glazing.
Whisk together powdered sugar with vanilla extract and milk.
Add more powdered sugar if you want a thicker glaze or more milk for a thinner glaze. Drizzle over the top of cake. Cut into squares and serve.
Vanilla Walnut Whipped Cream replaces cream in this fluffy Tiramisu recipe.
Add a small drizzle of honey if you prefer a sweeter taste. For a more grown up stack, sprinkle each layer with a teaspoon of minced jalapeno pepper.
