I love baking Plain Jane cakes. The ones you can whip up quickly in a bowl and the ones where you do not need to fuss about frostings and such. I specially like the kinds you can bake on a weekend and leave in the fridge to snack on during the week. The brown butter banana cake from food52 checks all the boxes. As an added bonus, there is no need to even bring out a whip; you only need a blender or a food processor. The original recipe is for a loaf cake but I adapted mine to fit a 6 inch springform pan. If you are comparing recipes, you will notice that my cake recipe is halved but I kept the full recipe for peanut streusel. That's because the peanuts and oats add a real crunch and more is really a lot better in this case. Here's the easy breezy way to get your cake fix. Ingredients For Streusel 40 grams butter (I use salted Amul butter) 1/4 cup brown sugar 1/3 cup oats 2/3 cup salted, roasted peanuts For cake 50 grams butter (I use salted Amul butter) 1 c