Got over-ripe bananas?

Ingredients

• Bread
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup sugar
• 1/2 cup vegetable oil
• 2 eggs
• 3 medium bananas, mashed
• 1 teaspoon vanilla
• Topping
• 1 1/2 cup chopped walnuts
• 1/3 cup flour
• 1/4 cup dark brown sugar
• 1/2 teaspoon cinnamon
• 4 tablespoons butter
• Glaze
• 1/4 cup butter
• 2 tablespoons water
• 1/4 cup light brown sugar
• 1/4 cup rum

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Preparation

• Preheat oven to 350. Grease a loaf pan. Combine topping ingredients in a bowl and mix with fingers to create a crumbly topping, set aside.
• Whisk the flour, baking soda and baking powder in a bowl, set aside. Beat the sugar and oil on medium speed to cimbine. Add eggs, one at a time, beating after each addition. Add the mashed bananas and vanilla, beat to combine.
• Alternately add the flour mixture and milk, beginning and ending with flour. Beat until the flour is just incorporated.
• Spread batter in prepared pan and sprinkle topping evenly over the batter. Bake about 1 hour until a toothpick inserted in the center comes out clean.
• To make the glaze, combine butter, water and sugar in a saucepan over medium-high heat and bring to a boil. Immediately reduce heat to medium-low and simmer for 5 minutes.
• Remove from heat and stir in the rum. Set aside and cover to keep warm. Cool the cake on a wire rack for 5 minutes. Using a skewer, poke holes all over the top of the bread. Spoon about 1/4C of the glaze over the bread.
• Let is sit for a bit to soak in and then pour the remaining glaze over the bread, a little at a time, until it's all absorbed.