Banana Crunch Cake
Yield
12 servingsPrep
30 minCook
60 minReady
120 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
|
|
| 1 | cup |
coconut
|
*
|
| 1 | cup |
rolled oats
|
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| ½ | cup |
pecans
chopped |
|
| ½ | cup |
margarine
or butter |
|
| 1 ½ | cups |
bananas
very ripe, sliced |
|
| ½ | cup |
sour cream
|
|
| 4 | large |
eggs
|
|
| 1 | x |
cake mix, yellow
one package |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
|
|
| 237 | ml |
coconut
|
*
|
| 237 | ml |
rolled oats
|
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
pecans
chopped |
|
| 118 | ml |
margarine
or butter |
|
| 355 | ml |
bananas
very ripe, sliced |
|
| 118 | ml |
sour cream
|
|
| 4 | large |
eggs
|
|
| 1 | x |
cake mix, yellow
one package |
*
|
Directions
Heat oven to 350℉ (180℃).
Grease and flour 10-inch tube pan.
Lightly spoon flour into measuring cup and level off.
In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well.
Using fork or pastry blender, cut in margarine until mixture is crumbly; set aside.
In large bowl, combine bananas, sour cream and eggs; blend until smooth.
Add cake mix and beat 2 minutes at high speed.
Spread ⅓ of batter in greased and floured pan; sprinkle with ⅓ of coconut mixture.
Repeat layers twice using remaining batter and coconut mixture, ending with coconut mixture.
Bake for 50 to 60 minutes or until toothpick inserted near center comes out clean.
Cool upright in pan 15 minutes; remove from pan.
Place on serving plate, coconut side up.
Cool completely
