Banana Crunch Cake



INGREDIENTS:

1/2 c  Pillsbury BEST all-purpose or unbleached flour

1 c  Coconut

1 c  Rolled oats

3/4 c  brown sugar, firmly packed

1/2 c  Pecans, chopped

1/2 c  margarine or butter

1 1/2 c  Bananas, sliced very ripe

1/2 c  Sour cream

4 Eggs

1 pk Pillsbury Plus Yellow cake mix

DIRECTIONS:

1. Heat oven to 350~F. 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 margarine until mixture is crumbly; set aside.

2. 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 twice
using remaining batter and coconut mixture, ending with
coconut mixture.

Bake for 50-60 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.



Banana Crunch Cake