Banana Sour Cream Crumb Cake
At a Glance
- Cook
- 50 to 60 minutes
- Total
- 1 hr 15 min
- Servings
- 12.00 - serving(s)
Categories
- Dessert
- Baking
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
- Eggs
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Banana Sour Cream Crumb Cake brings together 2 cups sugar, 1 cup butter, softened, 1/2 cup shortening in a practical dish for home cooking. It takes about 1 hr 15 min to prepare and cook. It makes approximately 12 servings.
Hands-Free Mode Off
Equipment
9 by 13-inch pan, mixer, mixing bowls, wire rack
Ingredients
- 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 1 1/2 cups frozen blueberries (optional)
- 1/4 cup powdered sugar
- 1/4 cup flour
- 1/2 teaspoon ground cinnamon
- 2 -4 tablespoons cold butter, cut into bits
Instructions
Preheat oven to 350*F.
Lightly coat a 9 by 13inch pan with nonstick cooking spray.
Cream the sugar, butter and shortening with a mixer until light and fluffy.
Beat in the eggs and vanilla.
Mix together dry ingredients and gradually add the dry ingredients to the wet ingredients, mixing until well blended.
Stir in the sour cream and then the banana. Fold in the blueberries.
Spoon into the prepared pan.
Combine all the ingredients for the topping in a small bowl, mixing until crumbly.
Sprinkle evenly over batter.
Bake for 50 to 60 minutes.
Let cool completely on wire rack before unmolding and cutting to serve.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
