Banana Crumb Cake

Got some ripe bananas hanging around? Try this cake. It is just scrumptious! I got the original from allrecipes, where it was a muffin recipe, and by the suggestion of my sister Sarah, I increased the topping ingredients and made it into a cake. I'm sure muffins would be great too...
so either way it suits you, go for it! We eat it as dessert, but it would be lovely as part of a brunch too.

Recipe:

1-1/2 cups all-purpose flour (I used white whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

1/2 teaspoon cinnamon
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted OR 1/3 cup oil

1/2 cup packed brown sugar
4 tablespoons all-purpose flour or wheat germ
1 teaspoon ground cinnamon
2 Tablespoons butter

1/2 cup chopped nuts, optional

Preheat oven to 375°. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spread half of the mixture in a greased 9 x 9" pan.

In a small bowl, mix together brown sugar, 4 tablespoons flour and cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse cornmeal. Sprinkle half of topping over the cake in pan; gently pour the rest of the cake batter over it and then sprinkle with remaining topping. If desired, add some chopped nuts to the top.

Bake for 25-30 minutes, or until toothpick comes out clean.