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Banana Crunch Cake

Banana Crunch Cake
  • Prep 25 min
  • Total 2 hr 40 min
  • Servings 16
October 11, 2010

Ingredients

  • 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

Steps

  • 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.

No nutrition information available for this recipe
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