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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (180g) Recipe makes 12 servings |
||
| Calories 594 | ||
| Calories from Fat 287 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 31.9g | 49% | |
| Saturated Fat 16.2g | 80% | |
| Monounsaturated Fat 10.1g | ||
| Polyunsaturated Fat 3.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 124mg | 41% | |
| Sodium 382mg | 15% | |
| Potassium 169mg | 4% | |
| Total Carbohydrate 71.5g | 23% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 38.5g | ||
| Protein 7.1g | 14% | |
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Banana Sour Cream Crumb Cake
By: MarieAlice
Aug 11, 2004
This is an exceptional cake with a lovely Banana Flavor.
SERVES 12 -14
Ingredients
CAKE
- 2 cups sugar
- 1 cup butter, softened
- 1/2 cup shortening
- 4 eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 2 very ripe bananas, mashed
- 1 1/2 cups fresh blueberries (optional) or frozen blueberries (optional)
TOPPING
- 1/4 cup powdered sugar
- 1/4 cup flour
- 1/2 teaspoon ground cinnamon
- 2-4 tablespoons cold butter, cut into bits
Directions
1
Preheat oven to 350*F.2
Lightly coat a 9 by 13inch pan with nonstick cooking spray.3
Cream the sugar, butter and shortening with a mixer until light and fluffy.4
Beat in the eggs and vanilla.5
Mix together dry ingredients and gradually add the dry ingredients to the wet ingredients, mixing until well blended.6
Stir in the sour cream and then the banana. Fold in the blueberries.7
Spoon into the prepared pan.8
Combine all the ingredients for the topping in a small bowl, mixing until crumbly.9
Sprinkle evenly over batter.10
Bake for 50 to 60 minutes.11
Let cool completely on wire rack before unmolding and cutting to serve.
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Featured Reviews for This Recipe
From: Mrs. Cookie
On Jun 27, 2007
I can't stop eating this cake, I doubled the crumb topping and used raspberries.
From: NurseJaney
On Dec 31, 2006
I am editing previous review — IF YOU CAN STAND IT --let the cake stand overnight before tasting !! The flavors are MUCH advanced and it it is truly a very tasty BIG cake !! Will be freezing 1/2, since there are just 2 of us — and we have had more than enough goodies this week ! Thanks MarieAlice !! Guess I was looking for something to use MORE ripe bananas - but this was VERY tasty, if I did have to trash the kitchen to make it !! It WAS a tremendous amount of batter, and I should have prepared 2 pans, but will cut it and freeze part. Was afraid to add more real bananas to upset the balance of ingredients, but expected to taste MORE banana flavor in something which began with "BANANA". It surely will NOT go to waste, but will have to tinker before I try again.
From: truebrit
On Oct 15, 2004
MarieAlice, thanks for sharing this delicious recipe! I mixed in about a cup of frozen raspberries, and spread the mixture into a 9" x 13" pan, and the finished result was sooo yummy! The recipe makes a LOT of batter. I mixed the ingredients in a large bowl, but next time, I'll use an even bigger bowl! If using loaf pans, I'm guessing that the recipe would make at least two, or even three loaves. I'll definitely be making this again. The streusel topping is great, but I'd also like to try omitting the topping, and instead try decorating it with a whipped cream frosting. (I imagine it would taste so good with the banana and raspberries!) Thanks for a wonderful dessert. This is a keeper!
From: Brianna Waggoner
On Feb 16, 2006
Although we didn't use the crumb topping in favor of Peanut Butter Cream Cheese Frosting (116091), this cake was fabulous. I took it to a family dinner where everyone loved it. It was so good that I snatched some to take home with me 
. The only alteration (other than frosting) that I made was to use 2/3 c. heavy cream, 1/3 c. milk and 1 T. lemon juice in lieu of sour cream, as I was all out. Wonderful recipe. I can't wait to make it for my husband!
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