Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 2, 2011
Banana Crunch Cake
Traditional Cakes & Pies
Prep time:
19 minutesbaking time:
40 minutes“Grandpa said this cake was the sweetest ever- just like Grandma.”
Ingredients
Serves 14
- 1 cup rolled oats
- 1 cup flaked coconut
- 3/4 cup firmly packed light brown sugar
- 5 tablespoons butter
- 1 cup chopped pecans
- 1 1/2 medium bananas, chopped (about 11/2 cups)
- 1 cup sour cream
- 4 large eggs, beaten
- 1 (2-layer) package yellow cake mix
Directions
1
Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.
2
Combine the oats, coconut and brown sugar in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in pecans.
3
Combine bananas, sour cream and eggs in a large bowl and mix well. Stir in cake mix. Beat with an electric mixer set at medium speed for 2 minutes.
4
Layer sour cream mixture and oat mixture one-third at a time in the prepared tube pan.
5
Bake cake until a toothpick inserted in center comes out clean, about 40 minutes. Cool in pan on a wire rack for 15 minutes. Remove cake, crumb side up, to a serving plate.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
This cake was Grandma's choice to prepare ahead when houseguests were expected or any other time she needed to do her baking a day or two ahead of time. The combination of bananas and sour cream yields a soft cake that stays moist for days. She made sure to place the cake in a good, airtight cake keeper or to wrap it well in plastic wrap or aluminum foil.
You May Also Like...
Everyday Cooking My Way
Recipes packed with hints & tips to make it your way! Includes useful tips and tricks that show you how to customize each dish to suit your needs... all so simple with full-color photos and easy step-by-step directions.
