That's why I love reading food blogs and reading a magazine called Taste of Home. What's similar about both is that there's home chefs writing the history of a meal that either goes back generations or something whipped up on whim. I love looking at the photos, what markets they went to and why they chose the dish. It makes me feel excited about cooking and preparing meals of my own! As I live in Germany, my family and close friends are in the US, so it feels nice to be "apart" of what someone's creating for their family with so much love and passion.
So while planning meal planning, I cracked open one of my older Taste of Home magazines. I came across a recipe for Banana Crumb Snack Cake. It's the perfect fall dish. With the crunchy topping and the moist cake with bits of banana, white chips throughout; added warm cinnamon and fragrant vanilla for a little spice and a touch of me.
It's easy to prepare and can be made any time of the year. This dish has a Autumn essence to it, so I thought this time of the year would be perfect for this cake. And if you have any banana's turning brown, this is the perfect recipe for them. Also, this dish can be made into cupcakes! Make a nice cream cheese frosting and top the frosting with toasted slivered almonds!
Ingredients
2/3 slivered almonds
1/4 cup packed light brown sugar
2/3 cup butter, softened
1 cup of sugar
2 eggs, room temperature
3/4 teaspoons almond extract
1/2 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
2 cups mashed ripe bananas (about 3 or 4 medium bananas)
1 cup (8oz) sour cream
1 cup vanilla or white chips
Directions
In a small bowl, combine almonds and brown sugar; set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy.
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| You can use a mixer, but sometimes it's nice work those muscles! |
Add eggs, one at a time, beating well after each addition; add extracts.
Combine flour, cinnamon, salt, baking powder, and baking soda
Add to the creamed mixture alternately in thirds with bananas and sour cream. Then fold in chips. PLEASE do not over mix or your result with big brick!
Spread into a greased 13-in, x 9-in x 2-in. baking pan
With help of my daughter aka Curly Sous Chef, I sprinkled on the topping. If you don't have a Curly Haired Sous Chef, any Sous Chef will do. It's easy enough to do yourself ;)
Sous Chefs love rewards!
Now bake at 350F for 35 to 40 or until when toothpick inserted near center comes out clean!
This cake tasted absolutely AMAZING and I hope you try it!
My assistant Sous Chef nearly ate all of the white chips!
