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Preheat oven to 350F.
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Position an oven rack in the middle of the oven.
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Lightly butter or spray a 9x13 baking dish.
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In a small stainless steel saucepan or skillet, start melting the butter over medium heat.
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(The stainless steel pan makes it easy to gauge how brown the butter is, preventing you from scorching or burning it.)
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Meanwhile, in a medium bowl, combine the flour, flax meal, baking powder, baking soda, and salt.
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Whisk to combine.
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In a large bowl, measure out the brown sugar.
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Break up any lumps.
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In another medium bowl, mash the bananas.
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Sprinkle with the cinnamon, nutmeg, and vanilla.
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Mix well.
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Add the lemon zest and mix well.
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When the butter starts smelling like toffee, watch it closely.
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Swirl it around to help it cook evenly.
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When the butter has browned and the milk solids have turned dark brown but not black, take it off heat and pour into the bowl with the brown sugar.
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Mix with a whisk (the sugar will still look grainy) to combine and to cool.
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When the butter has cooled down a bit, add the eggs one at a time, whisking well after each addition.
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Add the sour cream or yogurt and combine well.
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Pour the banana mixture into the bowl with the butter, again whisking to combine well.
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Then add the dry ingredients and gently stir with a spatula until just combined.
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Fold in the walnuts.
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Pour the batter into the prepared pan and bake for 25 minutes.
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While the batter is baking, prepare the streusel.
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Mix the flour, cinnamon, sugar, and salt in a bowl.
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Using a box grater, grate in the cold butter.
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Mix the butter and the flour until you have pea-sized crumbs.
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Stir in the nuts.
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Keep in the refrigerator until ready to use, so the butter doesnt melt.
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After the cake has baked for 25 minutes, take the dish out and sprinkle the streusel evenly over the top.
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Return to the oven and continue baking for another 30 to 35 minutes.
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Meanwhile, prepare a simple caramel sauce by heating the sugar in a heavy-bottomed saucepan over medium heat.
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Stir continuously to keep it from burning.
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When it turns into a dark amber syrup, add the butter and stir vigorously to melt the butter and incorporate it into the sugar.
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Take the pan off heat and carefully stir in the heavy cream.
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When the sauce has come together, stir in the vanilla.
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(Tip: if you want to make a salted caramel sauce, add a teaspoon of kosher salt now.)
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Cake is done when an inserted knife comes out with clean with just a few moist crumbs.
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Cool in the pan on a rack for 15 minutes before slicing.
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Serve the cake with a drizzle of caramel sauce.
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If youre feeling even more rebellious, top with whipped cream or a scoop of ice cream.
