Banana Crunch Cake

Ingredient -

- 1/2 Cup Pillsbury BEST All Purpose or Unbleached Flour
- 1 Cup coconut
- 1 Cup rolled oats
- 3/4 Cup firmly packed brown sugar
- 1/2 Cup chopped pecans
- 1/2 Cup margarine or butter
- 1 1/2 Cups sliced very ripe bananas, (2 large)
- 1/2 Cup dairy sour cream
- 4 eggs
- 1 Pkg. Pillsbury Moist Supreme,Yellow Cake Mix

Preparation Method

• The crunchy streusel layer for this winning cake is now made from scratch because the dry frosting mix originally used is no longer available.
• 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.
• 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 more 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. 16 servings.
• HIGH ALTITUDE - Above 3500 Feet: Add 3 tablespoons flour to dry cake mix. Bake at 375 F. for 45 to 55 minutes.