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November 15, 2020 2 min read

Bananas, a great source of fiber, potassium, vitamin B6 and lots of other health benefits. I eat a banana every day as a snack - can't say they're my favorite but they are good for me so I eat the darn banana! But, do I like a banana for baking - you bet! A completely different animal in a baked loaf, cake or muffin. You can't go wrong when you bake with them. They add moistness, they're a good sweetener so you don't need as much sugar and they pair well with just about anything. Of course my favorite is chocolate chips - you just can't go wrong with that combination (in my opinion) I found this recipe in an old Ina Garten cookbook - another of my favorites in my cookbook collection. It's lovely with the streusel topping and the crunch of the almonds - really, really delicious and perfect as a dessert or as a snack with your favorite hot beverage.

In the bowl of your mixer, add in and cream together until light and fluffy (3 minutes)
1/2 c. unsalted butter (room temp)
3/4 c. sugar

Add in (low speed)
2 large eggs
1 tsp. vanilla
1 1/2 c. mashed bananas (the riper the better)
1/4 c. sour cream

In a separate bowl add in a give it a good stir
1 1/2 c. flour
1 tsp. b. powder
3/4 tsp. b. soda
1/2 tsp. sea salt

Add the dry to the wet ingredients (you can do this by hand or use your mixer on a very slow speed).

Add this to you 8x8 pan that you have either greased and floured.

Now for the streusel topping

Combine in a bowl - using your fingers, mix it together until it forms into small pebble. Sprinkle over top of the cake.
3/4 c. b.sugar (lightly packed)
1/2 c. flour
1 1/2 tsp. cinnamon
1/4 tsp. sea salt
1/4 c. unsalted butter (room temp)
about 3/4 c. semi sweet chocolate chips (I always use a bit more than called for)

Last step, sprinkle
3 tbsp. of blanched slivered almonds over top.

Bake at 350 for about 30-45 minutes, until a toothpick comes out clean.

Let cool and enjoy:)

 


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