Banana crunch cake recipe

Banana Crunch Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delectable "Banana Crunch Cake," a delightful dessert that combines the sweetness of ripe bananas with a satisfying crunch. This recipe is perfect for those looking to indulge in a moist and flavorful cake, topped with a golden, caramelized crust. With its simple ingredients and easy-to-follow instructions, this cake is a guaranteed crowd-pleaser for any occasion.

Keywords: Banana crunch cake, dessert, ripe bananas, moist, caramelized crust.

Banana crunch cake recipe details

Banana crunch cake recipe, recipe Rating: 4.6
Number of votes:104

Ingredients:

1 cup coconut

1 cup rolled oats

3/4 cup firmly packed brown sugar

1/2 cup Pillsbury’s Bestall-purpose flour or unbleached flour

1/2 cup chopped pecans

1/2 cup margarine or butter

1-1/2 cups (2 large) sliced very ripe bananas

1/2 cup dairy sour cream

4 eggs

1 package Pillsbury PlusYellow Cake Mix

Instructions:

Heat oven to 350 degrees. Grease and flour 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine coconut, rolled oats, brown sugar, flour, and pecans. Using pastry blender or fork, cut in margarine until mixture is crumbly; set aside.

In large bowl, combine bananas, sour cream, and eggs; blend until smooth. Add cake mix; beat 2 minutes at highest speed. Spread 1/3 of batter into prepared pan; sprinkle with 1/3 of crunch mixture. Repeat layers twice with batter and crunch mixture. Bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Remove from pan; place on serving plate crunch side up.

Serves: 16