Banana Crumb Snack Cake

By Addie

“This snack cake is extraordinarily moist with just the right amount of sweetness and the tropical flavor of bananas.”

Ingredients

• 1 1/4 cups granulated sugar, divided
• 1/2 cup brown sugar
• 1 cup (2 sticks) butter, divided
• 2 teaspoons vanilla extract
• 2 eggs
• 3 1/2 cups all-purpose flour, divided
• 2 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups (4 medium) ripe bananas, mashed
• 1 cup sour cream
• 1 cup peanut butter morsels
• 1/4 cup peanuts, chopped
• 2 tablespoons confectioners’ sugar

Preparation

Step 1

Preheat oven to 350˚F. Spray a 13- x 9-inch baking pan with nonstick spray.


Beat 1 cup granulated sugar, the brown sugar, 3/4 cup butter and the vanilla in a large bowl using an electric mixer set at medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition.


Combine 3 cups flour, the baking soda, baking powder and salt in a medium bowl. Add the flour mixture alternately to the butter mixture with the bananas and sour cream. Add the peanut butter morsels. Mix until well blended, about 1 minute. Pour into the prepared baking pan.


Combine the remaining sugar, butter, flour and the peanuts in a small bowl. Use a fork to mix and crumble to resemble coarse crumbs.


Sprinkle the crumb topping evenly over the batter and bake 40 minutes, or until a toothpick inserted in the center comes out clean. Cool, then dust with the confectioners’ sugar. Cut into squares and serve.
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Grandma's Secret Tip:

Make a “sling” from foil to easily remove the cake. Cut a piece long enough to overhang the pan on each side. Press into pan. Spray with nonstick cooking spray. After baking, cool 15 minutes, lift sling from pan & peel from cake.