This versatile recipe, which deliciously mingles the diverse texture of bananas, walnuts and a light, moist cake, can be enjoyed as an afternoon snack, a light dessert or for Sunday brunch.

11/2 cups all-purpose flour
2 envelopes Fleischmann's RapidRise Yeast
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 cup butter or margarine, melted
1/2 cup very warm milk (120º-130ºF)
1 egg
3/4 cup mashed ripe banana (about 2 medium bananas)
1/3 cup walnuts, chopped

Topping
1/4 cup all-purpose flour
1/3 cup brown sugar
2 tablespoons butter or margarine, softened
1 teaspoon ground cinnamon

Icing
1 cup powdered sugar
1-2 tablespoons milk
1/2 teaspoon pure vanilla extract

MIX batter ingredients together in pre-sprayed 8 x 8-inch baking dish. Set aside for 10 minutes. Combine streusel topping ingredients in small bowl, mixing with fork until uniform. Beat together icing ingredients until smooth; set aside.

TOP batter with streusel topping. Using fingers, poke topping thoroughly into batter.

BAKE by placing in a cold oven; set temperature to 350° F. Bake for 30 minutes or until done. Cool 10 minutes, then spread icing over top.

20 minutes prep
30 minutes to bake