For the Bread:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 cup granulated sugar
½ cup vegetable oil
2 eggs
3 medium bananas, mashed
1 teaspoon vanilla extract
3 tablespoons milk

1/4 teaspoon nutmeg

1/2 teaspoon ground cinnamon

Combine all dry in a separate bowl and set aside.

Mash bananas in stand mixer, then scrape out and set aside.

In same mixer add oil and sugar and mix until homogenous.  Add eggs one at a time, then add bananas and the vanilla.

Alternatively add dry mix and milk in 3 additions.

I have also just thrown everything in the mixer after the bananas were mashed, and it worked fine.  This batter is very forgiving.

For the Streusel Topping:
1½ cups chopped walnuts
1/3 cup all-purpose flour
¼ cup dark brown sugar
½ teaspoon ground cinnamon
4 tablespoons butter

Ensure butter is cold.  Combine all but walnuts, and mix by hand until it becomes the consistency of wet sand.  Mix walnuts in to the mixture. 

Top your batter with the streusel and bake @325 for about 40 minutes.

For the Rum Glaze:

¼ cup (4 tablespoons) butter
2 tablespoons water

¼ cup light brown sugar
1/3 cup rum (I used dark spiced rum)

Bring all but rum up to a simmer, and let it simmer for 5 minutes.  Remove from heat and add rum.  Set aside until needed.

Poke holes in your baked cake and add a small amount of glaze.  When it has been fully absorbed, add more.  Keep doing this until the glaze is gone.

Yummmmmmy!!!  Can't wait to try this!