Banana Crunch Cake

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

  • 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
  • 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.
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