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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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 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 king arthur unbleached 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 |
Directions:
1. 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 the 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 13-in. x 9-in. baking pan. Sprinkle with reserved almond mixture. Bake at 350° 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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