Banana Crunch Cake

banana crunch cake Dessert
Banana Crunch Cake
  • Prep 25 min
  • Total 2 hr 40 min
  • Servings 16


1/2 cup (125 mL) all-purpose flour
1 cup (250 mL) coconut
1 cup (250 mL) rolled oats
3/4 cup (175 mL) firmly packed brown sugar
1/2 cup (125 mL) chopped pecans
1/2 cup (125 mL) margarine or butter
1 1/2 cups (375 mL) sliced very ripe bananas
1/2 cup (125 mL) sour cream
4 eggs
1 pkg Betty Crocker* SuperMoist* Golden Cake Mix


Hide Images
  • 1
    Heat oven to 350ºF. 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.
  • 2
    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.
  • 3
    Bake at 350ºF. for 50 to 60 minutes or until toothpick inserted near centre 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.

Nutrition Information

No nutrition information available for this recipe

© 2020 ®/TM General Mills All Rights Reserved

Rate and Comment