02/20/2019 Banana Crunch Cake
Banana Crunch Cake
½ cup all-purpose flour
1 cup coconut
1 cup rolled oats
¾ cup firmly packed brown sugar
½ cup chopped pecans
½ cup margarine or butter
1½ cups sliced very ripe bananas
½ cup dairy sour cream
1 (1 lb. 2.5oz) pkg pudding included yellow cake mix
Heat oven to 350. Grease and flour a 10 inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in margarine until mixture is crumbly; set aside.
In large bowl, combine bananas, sour cream and eggs; blend 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.
Bake at 350 for 50-60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.