Banana Crunch Cake
Banana Crunch Cake
1/2 cup flour
1 cup coconut
1 cup oats
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
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1/2 cup margarine
1 1/2 cups (2 large) sliced very ripe bananas
1/2 cup sour cream
4 eggs
1 pkg. yellow cake mix
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Heat oven to 350 degrees. Grease and flour bundt pan. Lightly spoon flour into measuring cup; level off.
In medium bowl combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry
blender, cut in margarine until mixture is crumbly; set aside. In large bowl, combine bananas, sour cream
and eggs; blend 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 twice more using remaining batter
and coconut mixture, ending with coconut mixture. Bake at 350 degrees for 50 to 60 minutes or until toothpick
inserted near center comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving
plate, coconut side up. Cool completely.
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