In a small sauté pan over medium heat, place 7 tbsp of butter and cook for 3-5 minutes stirring continually until butter turns a nice golden brown color. Once the butter is brown immediately remove it from the heat, pour it into a small heat-proof bowl, and place it in the fridge to cool.

Chop up 1/2 cup of walnuts. Place the small sauté pan back over medium heat and melt the remaining 1 tbsp of butter. Add in the chopped walnuts. Sauté until the walnuts are slightly brown and toasted, keep stirring so they don't burn. This should only take about 3-5 minutes. Once they are done, remove the pan from the heat and set the walnuts to the side to cool as well.

Preheat the oven to 350 degrees and grease a 9"x5" loaf pan.

In a small bowl, combine 1/4 cup packed brown sugar, 3 tbsp of flour, 2 tbsp of butter, and 1/3 cup chopped walnuts. Cut together until coarse crumbs form. Set to the side.

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In the Kitchenaid mixer fitted with the paddle attachment, add the brown butter and 1 cup of sugar and mix together. Then add in the eggs and mix them together.

Next add in the bananas, vanilla, milk, and lemon juice and mix until everything is thoroughly combined.

Finally, add in the dry ingredients, and toasted walnuts, and mix until everything is well incorporated.

Pour the banana bread batter into the greased 9"x5" loaf pan and sprinkle the top with the crumble topping.

Bake on the middle rack of the oven at 350 degrees for 50-60 minutes, or until the top of the bread is risen, set, and golden brown. If you stick it in the center with a toothpick the toothpick should come out clean.

Remove from the oven and allow to cool for 15 minutes in the pan, then carefully remove from the pan and allow to cool on a cooling rack for the rest of the time.

Enjoy warm with butter!!