BANANA CRUNCH CAKE RECIPES

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BANANA CRUNCH CAKE RECIPE - PILLSBURY.COM



Banana Crunch Cake Recipe - Pillsbury.com image

Delicious ingredients come together in this crunchy banana cake – a wonderful dessert!

Provided by Pillsbury Kitchens

Total Time 2 hours 40 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 10

1/2 cup all purpose or unbleached 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 sour cream
4 eggs
1 (18.25-oz.) pkg. Pillsbury™ Moist Supreme™ Yellow Cake Mix

Steps:

  • 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. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.
  • In large bowl, combine bananas, sour cream and eggs; beat at low speed 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 cake from pan; place on serving plate, coconut side up. Cool 1 hour or until completely cooled.

Nutrition Facts : Calories 360 , CarbohydrateContent 49 g, CholesterolContent 55 mg, FatContent 3 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 5 g, ServingSize 1/16 of Recipe, SodiumContent 320 mg, SugarContent 30 g

BANANA CRUNCH CAKE RECIPE - FOOD.COM



Banana Crunch Cake Recipe - Food.com image

Make and share this Banana Crunch Cake recipe from Food.com.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 16 serving(s)

Number Of Ingredients 10

1/2 cup flour
1 cup coconut
1 cup rolled oats
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup butter
1 1/2 cups sliced very ripe bananas
1/2 cup sour cream
4 eggs
1 (18 1/4 ounce) package yellow cake mix with pudding

Steps:

  • 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 butter 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 50-60 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.

Nutrition Facts : Calories 364.2, FatContent 17.9, SaturatedFatContent 9, CholesterolContent 65.5, SodiumContent 303.4, CarbohydrateContent 47.8, FiberContent 2.4, SugarContent 27, ProteinContent 5

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