The best delicious Banana Crunch Cake (1973) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Banana Crunch Cake (1973) recipe today!
Hello my friends, this Banana Crunch Cake (1973) recipe will not disappoint, I promise! Made with simple ingredients, our Banana Crunch Cake (1973) is amazingly delicious, and addictive, everyone will be asking for more Banana Crunch Cake (1973).
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Banana Crunch Cake (1973).
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1/2 c Flour 1 1/2 c Sliced very ripe bananas
1 c Coconut -(about 2 large)
1 c Rolled oats 1/2 c Dairy sour cream
3/4 c Firmly packed brown sugar 4 Eggs
1/2 c Chopped pecans 1 pk Pillsbury Plus Yellow Cake
1/2 c Butter -mix
1973 Pillsbury Bake Off Winner Heat oven to 350 degrees. 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. Using fork or pastry blender, cut in butter
until mixture is crumble; 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 the batter in greased and
floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers
twice more using remaining batter and coconut mixture, ending with
coconut mixture. Bake at 350 degrees for 50 to 60 minutes or until
toothpick inserted near center comes out clean. Cool upright in pan
15 minutes; remove from pan. Place on serving plate, coconut side up.
Cool completely. Bonnie Brooks, MD.
Yields
16 servings
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