BANANA CRUMB SNACK CAKE
*A great recipe for a breakfast treat or to tuck into lunch boxes!*
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
In a small bowl, combine almonds and brown sugar; set aside. In a
large mixing bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
extract.
Combine the flour, baking soda and baking powder; add to the creamed
mixture alternately with bananas and sour cream. Fold in chips.
Spread into a greased 13x9x2-inch baking pan. Sprinkle with reserved
almond mixture.
Bake at 350 degrees F. for 35-40 minutes or until a toothpick
inserted near the center comes out clean. Cool on a wire rack. Yield:
12-16 servings.
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