Directions
Grease and flour an 8 X 11 inch dish and set aside.
Mix the softened butter and sugar, until smooth and creamy.
Add banana’s, eggs, vanilla and sour cream, and blend until smooth.
In a separate bowl, blend the flour, baking powder and salt, and add to the mixing bowl.
Mix until completely incorporated.
In a large bowl, make the topping by mixing the flour, brown sugar add the cinnamon, and stir well.
Pour the melted butter over the mixture and stir until crumbly.
Pour the batter into the dish and sprinkle the crunch topping on top of the batter.
Bake at 350 for 45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and place on a wire rack to cool.
Notes
Notes: Watch the crunch topping while the cake is baking; if it begins to get brown, loosely place a piece of foil over the dish, and continue baking.
To place foil over the dish while baking – fold a large piece of foil in half, and then unfold it, and place it in a tent like manner over the dish.
You don’t want the foil to lay flat against the top of the dish, but up off the dish, so the cake can continue to bake evenly.
Nutrition
Calories: 446kcal | Carbohydrates: 63g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 281mg | Potassium: 278mg | Fiber: 2g | Sugar: 35g | Vitamin A: 653IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 2mg
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