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

Banana Crumb Snack Cake Recipe

Publisher Photo
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

Ingredients

  • 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 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.

Directions

  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

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.

Reviews for Banana Crumb Snack Cake

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 27, 2014

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

MY REVIEW
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.

MY REVIEW
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!

MY REVIEW
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.

MY REVIEW
Reviewed Oct. 31, 2012

As the top pastry chef for my church, I found this item to be a top seller and favorite at our annual bake sales.

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