Marcy Goldman is one of my favorite baking authors. Any recipe she creates is reliable, easy to follow and just plain delicious. This Banana-Sour Cream Crumb cake did not only look beautiful, it was scrumptious. Finger-licking good!

It is so moist and fluffy, it is hard to stop taking bite after bite. I added the blueberries, and loved the combination of the banana-blueberry flavors. The soft and smooth texture of the cake was a slice of heaven in every bite!

There is one noteworthy addition. The author did not mention how she made the banana puree. I just peeled 2 bananas and placed them in the processor for a minute or two. It came out perfectly.  Now we know how to make banana puree. I bet this is great on vanilla or chocolate ice cream as well!

I also doubled the ingredients for the topping, as there never seems to be enough.

This is a great dessert to bring to any family or friend dinner. It is a “crowd pleaser” for sure. It will serve 12-14 (yes, it is that big), happy crumb cake lovers and may create some new ones too!

Ingredients for Banana-Sour Cream Crumb Cake

For the Cake:

2 cups sugar
1 cup (8 ounces) unsalted butter, softened
1/2 cup vegetable shortening
4 eggs
2 tsp. pure vanilla extract
3 1/4 cups all-purpose flour
2  1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
3/4 cup banana puree (about 2 very ripe bananas)
1 1/2 cups fresh or frozen blueberries (optional)

For the Topping:

1/4 cup confectioners’ sugar
1/4 cup all-purpose flour
1/2 tsp. cinnamon
2 to 4  tbsp. cold unsalted butter, cut into bits

Preheat oven to 350.

Lightly coat a 9-x 13-inch rectangular pan with nonstick cooking spray.

Line a baking sheet with parchment paper and set aside.

For the cake, combine the sugar, butter, and shortening in the bowl of an electric mixer fitted with the paddle attachment. Cream until light and fluffy, scraping the sides and bottom of the bowl often.

Stir in the eggs and vanilla.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt together . 

Gradually add the dry ingredients to the wet ingredients, mixing until blended.

Stir in the sour cream, then the banana puree and blueberries.

Spoon into the prepared pan.

For the topping, combine all of the ingredients in a small bowl. (I doubled the ingredients for the topping).

Use your fingers to mix until crumbly. Sprinkle evenly over the batter.

Place the pan on the prepared baking sheet, and bake for about 55-65 minutes, or until firm to the touch.

Let cool completely on a wire rack before unmolding and cutting to serve.

It’s that simple!