Banana Crunch Cake

READY IN: 1hr 20mins
Recipe by Courtly

From Pillsbury Bake-off 1973 grand prize winner. Sounds good to me!

Top Review by mom_of_4

Fabulous!!! This was a great cake!! A nice way to use up some bananas!! I actually made a glaze using 1 1/2 cups of powdered sugar, some milk and a little coconut extract and drizzled it over the cake. My kids can't eat a cake without frosting on it!! I have made this 3 times and will make it many more times!!

Ingredients Nutrition

Directions

  1. Heat oven to 350°F Grease and flour 10 inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in butter until mixture is crumbly; set aside.
  2. In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed.
  3. 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.
  4. Bake at 350°F for 50-60 minutes or until toothpick 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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