Banana Crumb Snack Cake Recipe
Banana Crumb Snack Cake Recipe photo by Taste of Home

Banana Crumb Snack Cake Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 12-16 servings


  • 2/3 cup slivered almonds
  • 1/4 cup packed brown sugar
  • 2/3 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 3/4 teaspoon almond extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 2 cups mashed ripe bananas (3 to 4 medium)
  • 1 cup (8 ounces) sour cream
  • 1 cup vanilla or white chips

Nutritional Facts

1 piece: 386 calories, 17g fat (9g saturated fat), 58mg cholesterol, 243mg sodium, 54g carbohydrate (33g sugars, 2g fiber), 6g protein


  1. Preheat oven to 350°. In a small bowl, combine almonds and brown sugar; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract.
  2. Combine flour, baking soda and baking powder; add to the creamed mixture alternately with bananas and sour cream, beating well after each addition. Fold in chips.
  3. Spread into a greased 13x9-in. baking pan. Sprinkle with reserved almond mixture. Bake 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings.
Originally published as Banana Crumb Snack Cake in Taste of Home August/September 2008, p59

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Reviewed Jan. 4, 2016

"This is a great way to use up leftover bananas. I love this cake, including the topping. I sometimes substitute walnuts or pecans for the almonds, and I also have sometimes added a bit of cinnamon to the topping. Butterscotch chips are also a nice substitute for the vanilla or white chips."

Reviewed Jul. 27, 2014

"Have found this snack cake to be a ***winner*** with my family!!"

Reviewed Feb. 4, 2014

"This is quite possibly the best thing you could ever make with bananas! I substituted Greek yogurt for the sour cream this time and liked it even more. It does take a little longer to bake than stated, so maybe two 8X8 pans would be better. Love the almond flavor with banana. It also freezes well."

Reviewed Oct. 13, 2013

"Yummy! I needed a new way to use up some overripe bananas and this recipe was definitely the way to go. What a great change from the usual option of banana bread. Took this cake to work and my coworkers couldn't get enough. The almonds add a nice crunch, but you can also leave them off and just use the brown sugar as a topping and it comes out just as delicious!"

Reviewed Mar. 4, 2013

"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."

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