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Banana Crunch Cake

Banana Crunch Cake
  • Prep 25 min
  • Total 2 hr 40 min
  • Ingredients 10
  • Servings 16
Delicious ingredients come together in this crunchy banana cake – a wonderful dessert!
Updated November 4, 2010
Bake-Off® Contest 24, 1973
Bake-Off® Contest 24, 1973
Bonnie Brooks
Salisbury, Maryland

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

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.

Nutrition Facts

Serving Size: 1/16 of Recipe
Calories
360
Calories from Fat
140
Total Fat
16g
25%
Saturated Fat
5g
25%
Cholesterol
55mg
18%
Sodium
320mg
13%
Total Carbohydrate
49g
16%
Dietary Fiber
2g
8%
Sugars
30g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
10%
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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