FBD

Banana Crunch Cake

AmericanOtherIntermediate70 minBy Northstar

Ingredients

Servings
4
  • 0.5 cup flour
  • 1 cup shredded coconut
  • 1 cup rolled oats
  • 0.8 cup brown sugar, packed
  • 0.5 cup pecans
  • 0.5 cup butter, cut in tiny pieces
  • 1 0.5 cup ripe banana, sliced thin
  • 0.5 cup sour cream
  • 4 large eggs
  • 1 package yellow cake mix

Instructions

  1. 1

    Heat oven to 350°F. Grease and flour 10-inch bundt pan.

  2. 2

    In bowl, combine flour, coconut, rolled oats, brown sugar, and pecans; mix well.

  3. 3

    Using fork or pastry blender, cut in butter until mixture resembles crumbs. Set aside.

  4. 4

    In another bowl combine banana slices, sour cream and eggs; mix until smooth at medium-high speed (the banana slices will be totally incorporated).

  5. 5

    Add the yellow cake mix, mix 2 minutes at high speed.

  6. 6

    Spread 1/2 of batter in greased pan; sprinkle with 1/2 of coconut mixture. Repeat again, ending with coconut mixture.

  7. 7

    Bake for 45 to 50 minutes or until inserted toothpick comes out clean.