For the Crumb Topping

1. In a medium bowl, combine ½ cup brown sugar, ¼ cup + 2 tbsp all purpose flour, and ¼ cup finely chopped nuts.
2. Stir in 3 tablespoons melted butter until the mixture becomes crumbly. Set this aside.

Preparing the Banana Cake Batter

3. Preheat the oven to 350 °F (180 °C). Grease and flour an 8-inch cake pan, or use a springform or line with parchment for easier removal.
4. In a medium bowl, whisk together the cake flour, ¼ tsp baking powder, ¾ tsp baking soda, and ½ tsp salt. Set aside.
5. In a large bowl, cream together ½ cup softened butter and 1¼ cups sugar until light and fluffy.
6. Add the 2 eggs one at a time to the butter-sugar mixture, beating well after each addition.
7. In a separate bowl, combine 2 mashed bananas, 1 teaspoon vanilla, and ¼ cup yogurt.
8. Alternately add portions of the flour mixture and banana mixture into the butter-egg mixture. Stir gently (with a spatula or wooden spoon) until the batter is smooth and uniform.
9. If desired, fold in ¼ cup chopped roasted pecans (or walnuts/hazelnuts) at this point.

Assemble & Bake

10. Pour half of the batter into the prepared pan, smoothing evenly.
11. Sprinkle half of the crumb topping over that first layer of batter.
12. Pour the remaining batter over the crumb layer and spread gently to even it out.
13. Top with the remaining crumb topping, pressing lightly so it adheres.
14. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

    • If the cake is browning too quickly, tent it loosely with foil during the last 10–15 minutes.

15. After baking, allow the cake to cool in the pan for 20–30 minutes before removing.
16. Then move the cake to a cooling rack to cool completely.
17. Drizzle with your favorite caramel sauce (store-bought or homemade) before serving.