Banana Crunch Cake

Recipe: Banana Crunch Cake


  • 1/2 cup flour
  • 1 cup shredded coconut meat
  • 1 cup rolled oats
  • 3/4 cup brown sugar, packed
  • 1/2 cup pecans
  • 1/2 cup butter − cut in tiny pieces
  • 1−1/2 cups ripe banana − sliced thin
  • 1/2 cup sour cream
  • 4 large eggs
  • 1 package Pillsbury Moist Supreme Yellow
  • Heat oven to 350F.
  • Grease and flour 10−inch bundt pan.


  1. In bowl, combine flour, coconut, rolled oats, brown sugar, and pecan; mix well.
  2. Using fork or pastry blender, cut in butter until mixture resembles crumbs.
  3. Set aside.
  4. In another bowl combine banana slices, sour cream and eggs; mix until smooth at medium high speed (the banana slices will be totally incorporated; otherwise the bananas used were not ripe enough).
  5. Add the Pillsbury Moist Supreme Yellow Cake Mix, mix 2 minutes at high speed.
  6. Spread 1/2 of batter in greased pan; sprinkle with 1/2 of coconut mixture.
  7. Repeat again, ending with coconut mixture.
  8. Bake for 45 − 50 minutes or until inserted toothpick comes out clean.

Number of servings (yield): 6

Meal type: dessert

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)