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Bonnie Brooks
Salisbury, Maryland
Delicious ingredients come together in this crunchy banana cake – a wonderful dessert!
Banana Crunch Cake
- Prep Time 25 min
- Total 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 pkg. Pillsbury™ Moist Supreme™ Yellow Cake Mix
Instructions
-
Step1Heat 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.
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Step2In 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.
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Step3Bake 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
360
Calories
16g
Total Fat
5g
Protein
49g
Total Carbohydrate
30g
Sugars
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;
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