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Banana Crunch Cake
Banana Crunch Cake
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Prep Time:
25 Min
Total Time:
2 Hr 40 Min
Makes:
16 servings
Bonnie Brooks
Salisbury
,
MD
Bake-Off® Contest 24, 1973
-$25,000 ONE OF TWO GRAND PRIZE WINNERS
(33)
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RECIPE
TIPS
REVIEWS (
9
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NUTRITIONAL INFO
INGREDIENTS
1/2
cup Pillsbury BEST® 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
DIRECTIONS
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.
High Altitude (3500-6500 ft)
Add 3 tablespoons flour to dry cake mix. Bake at 375°F. for 45 to 55 minutes.
High Altitude (3500-6500 ft)
Add 3 tablespoons flour to dry cake mix. Bake at 375°F. for 45 to 55 minutes.