I've made variations of this recipe too many times to remember, but not recently. I like it because it doesn't require butter or oil. This time around I made it with white whole wheat flour and a handful of oats to give it some substance. The result is moist and not too sweet. A great companion to tea or coffee. Not "to die for", but definitely good for snacking.

Makes 12 servings

3 bananas
2 large eggs
1 tsp vanilla extract
1 cup sugar (divided)
2 tsp cinnamon (divided)
1/4 tsp grated nutmeg
1 1/2 cups white whole wheat flour
1 tsp baking soda
1/2 cup rolled oats
3/4 cup coarsely chopped walnuts, toasted

Preheat oven to 350°F. Grease an 8” square pan or 12 muffin cups.

In a small bowl, stir together 2 tablespoons of the sugar and 1/8 tsp of the cinnamon for the topping. Set aside.

In a bowl, mash bananas with a fork. Add eggs and vanilla and combine. Add remaining sugar and cinnamon, nutmeg, flour, baking soda, and oats and mix just until moistened. Fold in 1/2 cup of the nuts. Pour batter into prepared pan. Sprinkle topping evenly over the batter. Top with remaining nuts.

Bake for 35-40 minutes, or until toothpick inserted in center comes out clean. Let cake cool in pan on wire rack.