|Title:||Banana Crunch Cake|
|Description:||From Pillsbury Sweet Sensations Cookbook.|
1/2 c Pillsbury BEST all-purpose
-or unbleached flour
1 c Coconut
1 c Rolled oats
3/4 c Brown sugar, firmly packed
1/2 c Pecans, chopped
1/2 c Margarine or butter
1 1/2 c Bananas, sliced very ripe
1/2 c Sour cream
1 pk Pillsbury Plus Yellow
Heat oven to 350~F. Grease and flour 10-inch tube pan. Lightly spoon flour
into measuring cup; level off. 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 twice
using remaining batter and coconut mixture, ending with coconut mixture.
Bake for 50-60 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.