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Combining banana and almonds in this moist cake is a treat for your taste buds. Enjoy it for breakfast or surprise the kids by putting it in their lunch boxes on the first day of school. Gina Buzzell, Ogden, Iowa
Nutritional Facts 1 piece equals 386 calories, 17 g fat (9 g saturated fat), 58 mg cholesterol, 243 mg sodium, 54 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Banana Crumb Snack Cake in Taste of Home August/September 2008, p59
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Reviewed on Mar. 04, 2013 by germanycook
Thiis was better than a heavy banana muffin, nice and light and the crunchy topping is divine! I added 5 bananas and baked it in 2 square pans for 40 minutes.
Reviewed on Oct. 31, 2012 by Drasphinx
As the top pastry chef for my church, I found this item to be a top seller and favorite at our annual bake sales.
Reviewed on Feb. 21, 2012 by RJL1
Easy and quick to make; delicious to eat. I used walnuts and vanilla extract in place of slivered almonds and almond extract. We loved it served with whipped topping for dessert.
Reviewed on Apr. 15, 2011 by kandy1271
We did not use the almonds and substituted semi-sweet chips for the vanilla chips, and this cake was delicious! My family loves banana bread, but I think we liked this even better. Definitely a keeper.
Reviewed on Jan. 15, 2011 by Spiffy64
had this cake at a friends and loved it. So YUMMY! Can't wait to make it...thanks for the tips on baking longer!
Reviewed on Oct. 01, 2010 by Braynlay08
Since the issue came out, I have made this recipe 3 times. It is fantactic for a brunch or as a dessert. I made this recipe for a party and I had lots of people asking for the recipe! I add in an extra banana if I have it on hand. LOVE IT!!!!!
Reviewed on Apr. 16, 2010 by medabear
My family loves this recipe. I use chocolate chips, rather than vanilla or white chips. Nummy!
Reviewed on Mar. 04, 2010 by CR25000
I've made this cake several times and we love it. I do have to bake longer than stated. Otherwise great cake, very moist.
Reviewed on Sep. 10, 2008 by heidiquarters
I agree with cherrylady. Edges of cake were excellent. But center was actually still raw,even though toothpick came out clean. I recooked the cake an additional 40 minutes, and it was better, but I think I will also try two 8 X 8 pans.
Reviewed on Sep. 06, 2008 by cherrylady
The edges of this cake were yummy! When the edges were as crusty as I dared let them get, the center was still wet. Next time I'm going to bake it in two 8 x 8 pans.
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