I never throw away a banana; if they are getting to be a little on the ripe side I toss them in the freezer with the ones before them. Once I get a nice stock pile going, I make a ton of banana bread. This time, I wanted to amp it up a little bit by adding a delicious crumb topping and tweaking the ingredients a little bit. Meet, Sour Cream Streusel Banana Cake.
Sour Cream Streusel Banana Cake
For the cake
- 5 very ripe, brown bananas mashed or pureed
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 1/3 cup vegetable oil
- 3/4 cup sour cream
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups flour
For the topping
- 1 cup granulated sugar
- 1 cup flour
- 1/2 cup chopped walnuts
- 1 stick butter
- 1/4 tsp salt
- Preheat oven to 350 degrees, grease a 13×9 inch baking dish.
- Mash or puree bananas until there are no lumps left.
- In a large mixing bowl, combine bananas, sugars, eggs, vanilla, oil, and sour cream until well blended.
- Add baking powder, soda, salt and flour and stir until combined.
- Pour into greased 13×9 baking dish and spread to level out.
- In a separate bowl, combine sugar, flour, walnuts and salt for streusel topping. Cut in the butter with a fork until mixture resembles large crumbs. Sprinkle evenly over cake batter.
- Bake at 350 degrees for 40-55 minutes, until toothpick inserted in center comes out clean.
- Wait until completely cool to cut into 12 even pieces.