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Cook'n with Betty Crocker 
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Banana Crunch Cake |
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Serves: 16 Print this RecipeBonnie Brooks - Salisbury, Maryland Bake-Off® Contest 24, 1973 Grand Prize Winner Thrifty Bonnie Brooks wanted to use up two overripe bananas. Starting with a cake mix, she created a lovely tube cake, layered and topped with crunchy streusel. It's still worthy of a grand prize. 1/2 cup all-purpose flour 1 cup coconut 1 cup rolled oats 3/4 cup firmly packed brown sugar 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 (1-lb 2.25-oz) pudding-included yellow cake mix 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 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 high speed. 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. Bake at 350°F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely. HIGH ALTITUDE - Above 3,500 feet: Add 3 tablespoons flour to dry cake mix. Bake at 375°F. for 45 to 55 minutes. Nutrition Per Serving: Calories 360; Protein 5g; Carbohydrate 49g; Fat 16g; Sodium 320mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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