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    You are in: Home / Recipes / Banana Sour Cream Crunch Cake Recipe
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    Banana Sour Cream Crunch Cake

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    • on March 28, 2011

      Oh, this is SO good! I rarely use butterscotch chips, as they seem to overpower most recipes, but in this case they add the crunch and easily balance out the banana. In fact, the chips were my favorite part! I'd love to see this cake made into muffins with the chips stirred right into the batter so I could get one in every bite! :) The cake is very moist, with a delicious banana flavor throughout and the crunchy top and bottom is a unique idea. I'm usually a glaze or frosting kinda gal, but I took Mary's advice and just sprinkled powdered sugar on top. It was perfectly sweetened and I don't think even my sweet tooth would have loved it as much if it had been glazed. Thanks so much for posting your recipe, Mary!

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    Nutritional Facts for Banana Sour Cream Crunch Cake

    Serving Size: 1 (113 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 410.0
    Calories from Fat 169
    Total Fat 18.8 g
    Saturated Fat 13.1 g
    Cholesterol 56.3 mg
    Sodium 296.7 mg
    Total Carbohydrate 56.5 g
    Dietary Fiber 1.1 g
    Sugars 38.4 g
    Protein 4.3 g


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