Banana Coffee Cake

  1 1/2 cups all-purpose flour
  1 cup sugar
  1/2 tsp. baking soda
  1/2 tsp. salt
  1/2 cup butter or margarine
  1 tsp. fresh lemon juice
  2 eggs
  1/2 cup chopped nuts (I use pecans)
  2 Tbsp. milk
  3 medium, very ripe bananas, mashed

Heat oven to 350 degrees.  Combine all ingredients in a mixing bowl and beat
at medium speed until thoroughly mixed.  Spread in a greased 9x13-inch baking
dish. Prepare topping.

  2/3 cup sugar
  1/3 cup all-purpose flour
  1/4 tsp. ground nutmeg
  1/4 cup butter or margarine

Combine all ingredients and cut with pastry blender until all particles are
fine.  Sprinkle topping on coffee cake.  Bake for 30-35 minutes until done.
Serve warm.

Note: This cake freezes well.

Serves: 10-12.

This recipe comes from Miriam B. Loo's "Recipes for Busy Days"