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Banana Crunch Cake

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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
1 1/2
cups (2 large) sliced very ripe bananas
1/2
cup sour cream
4
eggs
1 (18.25-oz.) pkg. Pillsbury™ Moist Supreme™ Yellow Cake Mix

Steps

  • 1
    Heat oven to 350°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.
  • 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 350°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.

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