I had three really ripe bananas that called out for this recipe. This is kind of a combination of banana bread and cake. The topping layers added extra flavor. It was so moist and delicious!! Hubby had to take it out of the oven and take the pictures. There was only a small piece left for me when I got home. I am thankful they saved me a piece!!
Mix topping ingredients together in a small bowl. Sprinkle half the topping over the batter in the pan.
Pour remaining batter in the pan and sprinkle with remaining topping. Bake at 325 degrees for 45-60 minutes. Cake is done when toothpick comes out clean. Cool before removing from pan.
**I think that banana cream pie yogart would be really delicious in this. You can substitute sour cream for the yogart.
~Tiffanee
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