Banana Crunch Cake

Recipe By:
Noodly
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Banana Crunch Cake
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  • Total Time 70 min Ico-add
  • Yield 8 Servings
  • Level Medium

Great as a not too sweet dessert or with a fresh cup of coffee, here's a banana cake that features oats and coconut.
 

Ingredients

  • 1/2 cup flour
  • 1 cup coconut, shredded
  • 1 cup rolled oats
  • 3/4 cup brown sugar, packed
  • 1/2 cup pecans
  • 1/2 cup butter, cut in tiny pieces
  • 1 1/2 cups ripe banana, sliced thin
  • 1/2 cup sour cream
  • 4 large eggs
  • 1 package pillsbury moist supreme yellow cake mix
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Directions

  1. 1. Heat oven to 350 degrees F. Grease and flour a 10 inch bundt pan.
  2. 2. In a bowl combine the flour, coconut, rolled oats, brown sugar and pecans; mix well. Using a fork or pastry tool cut in the butter until the mixture resembles crumbs. Set aside.
  3. 3. In another bowl combine banana slices, sour cream and eggs; mix until smooth at medium high speed (if the banana slices used are ripe enough they will be totally incorporated). Add the Pillsbury moist supreme yellow cake mix, mix 2 minutes at high speed.
  4. 4. Spread 1/2 of the batter in greased pan and sprinkle with 1/2 of coconut mixture. Repeat again ending with coconut mixture.
  5. 5. Bake for 45 to 50 minutes or until inserted toothpick comes out clean.
 
 
  • Did you know?

    Bananas and plantains are grown today in every humid tropical region and constitute the 4th largest fruit crop of the world.