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BANANA CRUNCH CAKE Recipe

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This recipe for BANANA CRUNCH CAKE, by , is from Family Food Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Stephanie Sutcliffe Thomas

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. flour
1 c. coconut
1/2 c. chopped pecans
1 c. rolled oats
3/4 c. brown sugar
1/2 c. butter
1 1/2 c. very ripe bananas
1/2 c. sour cream
1 yellow pudding cake mix
4 eggs

Directions:
Directions:
Preheat oven to 350 degrees. Grease and flour 10" tube pan. Lightly spoon flour into measuring cup; level off. In a medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Use a pastry blender or 2 knives to cut butter into mixture until it is crumbly; set aside.
In a large bowl, combined bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at highest speed. Spread 1/3 of batter into greased and floured pan; sprinkle 1/3 of coconut mixture over batter. Repeat layers twice; ending with coconut mixture. Bake at 350 degrees for
50-60 minutes or until inserted toothpick comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on coconut side up.

Number Of Servings:
Number Of Servings:
16

 

 

 

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