Banana Crunch Cake
Banana Crunch Cake
Delicious ingredients come together in this crunchy banana cake – a wonderful dessert!This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1973.Recipe courtesy of Pillsbury.Every other winning recipe from the Pillsbury Bake-Off.
Servings
16
Ingredients
- 1/2 cup all purpose or unbleached flour
- 1 cup coconut
- 1 cup rolled oats
- 3/4 cup firmly packed brown sugar
- 1/2 cup chopped pecans
- 1/2 cup margarine or butter
- 2 large, sliced, very ripe bananas
- 1/2 cup sour cream
- 4 eggs
- 1 (18.25-ounce) package pillsbury moist supreme yellow cake mix
Directions
- Heat oven to 350 degrees F. Grease and flour 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.
- In large bowl, combine bananas, sour cream and eggs; beat at low speed until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.
- Bake at 350 degrees F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, coconut side up. Cool 1 hour or until completely cooled.