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Banana Crunch Cake recipe

A cake-mix-easy banana cake with a crunchyoat and pecan streusel layered twice within the cake batter andsprinkled on top.

Recipe: Banana Crunch Cake

1/2 cup all-purpose flour
1 cup sweetened shredded coconut
1 cup quick-cooking oats
3/4 cup brown sugar, packed
1/2 cup chopped pecans
1/2 cup butter or margarine
2 large, very ripe bananas – sliced
1/2 cup sour cream
4 large eggs
1 (18.25-ounce) package yellow cake mix

  • Heat oven to 350°F (175°C). Greaseand flour 10-inch tube pan; set aside.
  • In medium bowl, combine flour, coconut,rolled oats, brown sugar and pecans; mix well. Using fork orpastry blender, cut in butter until mixture is crumbly; set aside.
  • In large bowl, combine bananas, sour creamand eggs; beat until smooth. Add cake mix; beat 2 minutes athigh speed.
  • Spread 1/3 of batter in prepared pan;sprinkle with 1/3 of coconut mixture. Repeat layers twice usingremaining batter and coconut mixture, ending with coconut mixture.
  • Bake for 50 to 60 minutes or until woodenpick inserted near center comes out clean. Cool upright in panon wire rack for 15 minutes; remove from pan. Place on servingplate, coconut side up. Cool completely.

    Makes 16 servings.

    Banana Crunch Cake part 1

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