Crunchy topped banana cake

Baking blogs should come with a health warning  - 'Blogging is bad for your weight'!!

To use up 3 bananas that were over-ripe [they seem to ripen so quickly nowadays] I thought I'd make a cake, not a loaf this time. Then I fancied a crunchy top, so I adapted several recipes into this one.

3 ripe bananas, mashed
2 eggs
175g light brown sugar [the original recipe I used as a base had 350g sugar, which I thought was far too much]
120ml oil [I used rapeseed]
1 tspn vanilla extract
50g chopped nuts - whatever you have; I used walnuts
225g plain flour
2 tspn bicarbonate of soda
1 tspn salt

Topping:
2 tbspns of sugar, flour and nuts, then rub in 1 tbspn butter.
Don't rub into fine crumbs, leave chunky.
This doesn't make a lot of topping, so next time I'll make double this amount.

Preheat oven 180C/350F/gas4

Grease a 23 cm springform tin, and line the bottom with baking paper.

Beat together the bananas, eggs, sugar, oil and vanilla.
Then add the rest of the ingredients and mix together.
Spoon into the tin and sprinkle the topping on.
Bake for about 45 mins and leave to cool in the tin.