Ingredients for Banana Crunch Cake
- 1 1/2 cups all-purpose flour
- 1 cup sweetened shredded coconut
- 1 cup rolled oats
- 3/4 cup packed light brown sugar
- 1/2 cup chopped pecans
- 1/2 cup (1 stick) unsalted butter
- 3 ripe bananas, mashed
- 1 cup sour cream
- 2 large eggs
- 1 box (15.25 ounce) yellow cake mix with pudding in the mix
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How to Make Banana Crunch Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
- In a medium bowl, combine 1 ½ cups all-purpose flour, 1 cup sweetened shredded coconut, 1 cup rolled oats, ¾ cup packed light brown sugar, and ½ cup chopped pecans.
- Mix well to combine.
- Using a pastry blender or fork, cut in ½ cup (1 stick) unsalted butter until the mixture resembles coarse crumbs.
- Set aside.
- In a large bowl, mash 3 ripe bananas. Add 1 cup sour cream and 2 large eggs.
- Blend until smooth.
- Add 1 box (15.25 ounces) yellow cake mix.
- Beat on high speed for 2 minutes.
- Pour one-third of the batter into the prepared pan.
- Sprinkle with one-third of the coconut mixture.
- Repeat layers two more times, ending with the remaining coconut mixture on top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool upright in the pan for 15 minutes.
- Remove from the pan and place on a serving plate, coconut side up.
- Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
108g
Fat
45g
Carbs
15g
