Banana Coffeecake With Maple Frosting

Preheat oven to 350 degrees F.

Cream together shortening and sugar. Add eggs, bananas, lemon juice, cake flour, baking powder, salt and chopped walnuts. Mix well.

Butter and then flour a pan large enough to bake batter in, leaving enough room for rising. Something comparable to 2 loaf pans, a large tart pan (my favorite) or a 9X13 cake pan. (Baking times may vary depending on the pan style you choose).

Fill pan with the banana goodness.

And because every decent coffeecake must have a streusel… place streusel ingredients in food processor. Pulse it a few times in the food processor, watching texture to be sure it clumps only in pea-sized bits or a little larger. The streusel and frosting can be used if you are making a loaf too.

Sprinkle the nutty oat streusel goodness all over top of coffee cake.

Bake for about 30 minutes or until a fork inserted comes out clean. Do not over-bake or coffee cake will become dry. Allow to cool for about 20 minutes and then make maple frosting.

Place powdered sugar, maple flavoring and water in a medium bowl and whisk until all lumps from powdered sugar are dissolved. Drizzle it gently yet liberally over your coffee cake.