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Banana Crumb Snack Cake

Combining bananas 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 lunchboxes on the first day of school. —Gina Buzzell, Ogden, Iowa
  • 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 large 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 sour cream
  • 1 cup vanilla or white chips

Directions

  • 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.
  • 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.
  • Spread into a greased 13x9-in. baking pan. Sprinkle with reserved almond mixture. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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