Banana Crumb Snack Cake

I brought snacks to my Monday morning Bible study group this week, one of which was this Banana Crumb Snack Cake. I loved the addition of almond extract versus the usual vanilla found in standard banana bread recipes. The sour cream mixed with the bananas gave the cake a very moist texture, which is great in dry climates...it stays "fresh" longer!

Banana Crumb Snack Cake (ToH Aug/Sept 08)
2/3 cup slivered almonds
1/4 cup packed brown sugar
2/3 cup butter, softened
1 1/2 cups granulated sugar
2 eggs
3/4 tsp almond extract
3 cups all-purpose flour
2 tsp baking soda
1/4 tsp baking powder
2 cups mashed ripe bananas (3-4 medium)
1 cup (8 oz) 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 powder; add to the cream mixture alternately with the sour cream and mashed bananas. Fold in chips. Spread in to a greased 13x9 baking pan. Sprinkle with reserved almond mixture. Bake at 350 degrees for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 12-16 servings.