Serves: 16
Total Calories: 190
Heat oven to 350°F. Grease and flour 10-inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans mix well. Using fork or pastry blender, cut in margarine until mixture is crumbly 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 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 from pan. Place on serving plate, coconut side up. Cool completely.
HIGH ALTITUDE - Above 3,500 feet: Add 3 tablespoons flour to dry cake mix. Bake at 375°F. for 45 to 55 minutes.
Nutrition Per Serving: Calories 360 Protein 5g Carbohydrate 49g Fat 16g Sodium 320mg
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Banana Crunch Cake recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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