1 cup bananas, mashed

¾ cup Billington's Demerara Sugar, divided

2 cage-free eggs, beaten

1 teaspoon vanilla

5 oz (1¼ sticks) unsalted sweet cream butter, divided

½ cup oat flour, made by grinding rolled oats in a blender or food processor

¼ cup rolled oats

½ cup whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

½ cup walnuts, chopped

½ teaspoon ground coriander

½ teaspoon ground cinnamon

Preheat oven to 350°F.

Blend together rolled oats, cinnamon, ¼ cup of the Demerara sugar, 1/8 cup of the chopped walnuts and 1/8 cup of the butter, melted, to make a topping. Mix well and reserve.

Beat together the remaining soft butter and sugar until light and fluffy. Blend in the mashed banana, eggs and vanilla. Combine the dry ingredients and fold into the beaten mixture. Fold in the chopped nuts. Pour the mixture into a greased 8-inch square baking pan. Sprinkle the crunch mixture evenly on top.

Bake in the preheated oven for about one hour or until the cake is golden and a skewer, when inserted in the middle, comes out clean.

Allow the cake to cool in the pan.