Tuesday, June 16, 2009

Banana Crunch Cake

This is a family and pot-luck favorite I have been making for eight years. It makes a good coffee cake too.

Make it in a 9"x13" covered pan for pot-lucks or in two 8"x8" pans for the family and you can freeze one. Put individual pieces in sandwich bags and put all the wrapped pieces in a large freezer bag. Store it in the freezer and take them out as needed to pack lunches.

This time I added Black Walnut flavoring and substituted Black Walnuts for the pecans. I often substitute walnuts for the pecans.

I have used different mashed fruits also. Kiwi and banana were good.

I also substitute yogurt for the sour cream. Cut back some on the sugar if you are using sweetened yogurt. Enjoy!

1/2 cup flour
1 cup shredded coconut
1 cup rolled oats
3/4 cup brown sugar, packed
1/2 cup chopped pecans
1/2 cup margarine, cut into pieces

1 1/2 cups ripe bananas, thinly sliced
1/2 cup sour cream
4 eggs
1 pkg. yellow cake mix

1. Preheat oven to 350°F.

2. Grease and flour a 10-inch bundt pan and set aside. (Or other pan)

3. In a bowl, combine flour, coconut, rolled oats, brown sugar, and pecans; mix well. Using a fork, pastry blender or mixer, cut in butter until mixture resembles crumbs. Set aside.

4. In large mixer bowl, combine banana, sour cream and eggs. Mix well until smooth at medium high speed. The banana slices will be completely incorporated into the egg/sour cream mixture when it's been beaten enough.

5. Add the cake mix and beat 2 minutes at high speed.

6. Spread 1/2 of the cake mixture into the prepared pan and top with 1/2 of the coconut mixture. Repeat the layers with the coconut mixture on top.

7. Bake 45-50 minutes or until a toothpick stuck into the cake comes out clean.

This recipe was posted by Betsy and I found it on TKL!
TALK TKL 9-9-97 - A Zillion (28) Recipes Using Cake Mix!
From: Murry Estabrook (
Newsgroups: alt.cooking-chat

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