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Bake-Off® Contest 24, 1973
Salisbury, Maryland

Banana Crunch Cake

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

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  • prep time 25 min
  • total time 2 hr 40 min
  • ingredients 10
  • servings 16
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.