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Banana Crunch Cake
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Categories: American Recipes, Banana Recipes, Breakfast, Cakes and Muffins, Contest Winners, Dessert, Favorites, Fruit Desserts, Product Recipes
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Total Time: 1 hrs. 20 min.
Baking Time: 50 min.
Preparation Time: 30 min.

This recipe was the $25,000 winner in the Pillsbury Bake-Off contest in 1973. It was created by Bonnie Brooks of Maryland.

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 banana - sliced thin
1/2 cup sour cream
4 large eggs
1 package Pillsbury Moist Supreme Yellow

Heat oven to 350 F. Grease and flour 10-inch bundt pan. In bowl, combine flour, coconut, rolled oats, brown sugar, and pecan; mix well. Using fork or pastry blender, cut in butter until mixture resembles crumbs. Set aside.

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). Add the Pillsbury Moist Supreme Yellow Cake Mix, mix 2 minutes at high speed. Spread 1/2 of batter in greased pan; sprinkle with 1/2 of coconut mixture. Repeat again, ending with coconut mixture. Bake for 45 -50 minutes or until inserted toothpick comes out clean.


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