Banana Crunch Cake

Delicious ingredients come together in this crunchy banana cake – a wonderful dessert!

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Servings 16

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( 43 ) Ratings

43 Ratings

5 Stars 17%

4 Stars

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1 Stars

Member Reviews ( 15 )

35d75d50-c03b-4a79-8ff9-a885b90d2182

Bake-Off® Contest 24, 1973

Bonnie Brooks

Salisbury, Maryland

ingredients 10
Prep Time 25 min
Total Time 2 hr 40 min

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

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/16 of Recipe

Calories: 360
Calories from Fat: 140),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 5g, 5% ),
Cholesterol: 55mg; 55%;
Sodium: 320mg; 320%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 2g 2% Sugars 30g 30% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 8%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 2 Fruit; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

dspence77

report Posted Jan. 27, 2011 9:26 PM

I made this recipe back in the mid 70s and I think I got it from the newspaper. It was delicious back then with the coconut pecan frosting mix. I've been thinking about the recipe lately and decided to try to find it. I am very excited to see the updated version replacing the frosting mix. I can't wait to try it!

kb_s_kitchen

report Posted Dec. 7, 2010 7:52 PM

I made this for the staff of our church in Cape Coral, Florida, and at Sunday's service one of the staff members came up to me and said it was definitely a 5 star hit and that I shouldn't lose the recipe. It was made without coconut.

123naomi

report Posted Aug. 5, 2010 2:48 PM

I made this recipe when it came out in 1973. It was a big hit way back then, and the cost of the Bake-Off book was only 89 cents! The original recipe called for a boxed Pillsbury frosting mix that is no longer available, so I'm glad it was updated. This cake was fabulous then and even better now, thank you!

LucyCookiegirl

report Posted Apr. 18, 2010 6:43 AM

This was YUMMMM! It didn't look impressive, but was fairly easy and the coconut added a really nice crunch and sweetness.

irishkell

report Posted Jan. 24, 2010 1:04 AM

very easy recipe- its in the oven now ! hope it taste as good as it looks !