Banana Crunch Cake

Prep Time: 25 Minutes(Ready in 2 Hours 40 Minutes)
Makes: 16 servings

1/2 cup Pillsbury 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

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.

courtesy of:
Bonnie Brooks
Salisbury, Maryland
24th Bake-Off Contest, 1973
$25,000




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