Banana Crunch Cake Recipe

Ingredients for Banana Crunch Cake

• 1 ½ cups all-purpose flour
• 1 cup sweetened shredded coconut
• 1 cup rolled oats
• ¾ cup packed light brown sugar
• ½ cup chopped pecans
• ½ cup (1 stick) unsalted butter
• 3 ripe bananas
• 1 cup sour cream
• 2 large eggs
• Yellow Cake Mix With Pudding

How to Make Banana Crunch Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan.
2. 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.
3. Mix well to combine.
4. Using a pastry blender or fork, cut in ½ cup (1 stick) unsalted butter until the mixture resembles coarse crumbs.
5. Set aside.
6. In a large bowl, mash 3 ripe bananas. Add 1 cup sour cream and 2 large eggs.
7. Blend until smooth.
8. Add 1 box (15.25 ounces) yellow cake mix.
9. Beat on high speed for 2 minutes.
10. Pour one-third of the batter into the prepared pan.
11. Sprinkle with one-third of the coconut mixture.
12. Repeat layers two more times, ending with the remaining coconut mixture on top.
13. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
14. Let cool upright in the pan for 15 minutes.
15. Remove from the pan and place on a serving plate, coconut side up.
16. Let cool completely before serving.