Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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

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.

Reviews

(6)
Most Helpful

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!!

mom_of_4 February 21, 2011

This cake was so easy to make, but it looked like I spent a lot of time baking! I gave slices of this cake to my office and dance class. Everyone loved it. I added 1 tsp of vanilla to the cake. This cake turned out really pretty with the layers. I used a butter cake mix as that is what I had. Thank you for posting this wonderful recipe.

JOY1998 February 28, 2008

Very easy to make, and delicious. I used a banana cake mix, subbed walnuts for the pecans and subbed plain yogurt for the sour cream. Everyone who tasted it, loved it. I agree with another poster, it fills the pan up very full, but it doesn't overflow, and the flavor is delicious. Can't wait to make it again!

Chef MB February 05, 2008

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