5 tablespoons unsalted butter, at room temperature
1/4 cup sugar
1/3 cup packed brown sugar
1/3 cup all purpose flour
1/2 cup chopped walnuts
2 tablespoons unsalted butter
1/2 cup brown sugar
2 tablespoons banana liqueur
2 tablespoons dark rum
2 large bananas, sliced
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/3 cup granulated sugar
1/3 cup light
brown sugar, loosely packed
6 tablespoons unsalted butter, at room temperature
1 teaspoons pure vanilla extract
1/2 cup buttermilk
Center a rack in the oven and preheat the oven to 350 degrees F. Butter an 8-inch
square pan and put it on a baking sheet.
For the Crumbs: Put all the ingredients except the nuts in a food processor and
pulse just until the mixture forms clumps and curd and holds together when pressed.
Scrape the topping into a bowl, stir in the nuts and press a piece of plastic wrap
against the surface. Refrigerate until needed.
For the Bananas: Combine the butter and sugar in a flambe pan or skillet.
Place the pan over low heat either on an alcohol burner or on top of the stove,
and cook, stirring, until the sugar dissolves.
Stir in the banana liqueur, then place the bananas in the pan.
When the banana slices soften and begin to brown, carefully add the rum. Continue
to cook the sauce until the rum is hot, then tip the pan slightly to ignite the
rum. When the flames subside, lift the bananas out of the pan and place aside to
cool until needed.
To make the cake: Whisk together the flour, baking powder, baking soda, salt,
cinnamon and nutmeg.
Add the butter and, with the paddle or whisk attachment, or with a hand mixer,
beat the sugar with the butter at medium speed until light, about 3 minutes. Add
the eggs one by one, beat for about 1 minute after each addition, then beat in the
vanilla extract. Don’t be concerned if the batter looks curdled - it will soon smooth
out. Reduce the mixer speed to low and add the flour mixture and the buttermilk
alternately, the flour in 3 parts and the buttermilk in 2 (begin with the dry ingredients).
You will have a thick, cream batter. Add the banana fosters mixture and mix on medium
speed for about 30 seconds. You don’t really want chunks of bananas, you want them
integrated like you would in banana bread.
Scrape the batter into the buttered pan and smooth the top gently with the spatula.
Pull the crumb mix from the refrigerator and, with your fingertips, break it into
pieces. There’s no need to try to get even pieces-these are crumbs, they’re supposed
to be lumpy and bumpy and every shape and size. Scatter the crumbs over the batter,.
Pressing them down ever so slightly.
Bake for 55 to 65 minutes, or until the crumbs are golden and thin knife inserted
into the center of the cake comes out clean. Transfer the cake to a rack and cool
just until it is warm or until it reaches room temperature.