BANANA CRUMB SNACK CAKE
Combining banana and almonds in this cake is a treat for your taste buds. Surprise the neighbors with a fresh-baked pan!
—GINA BUZZELL OGDEN, IA
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 white baking chips
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 in pan on a wire rack.