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.
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