Banana Crunch Cake

[left-of-center2012]

This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1973
https://www.thedailymeal.com/recipes/banana-crunch-cake

Ingredients
1/2 cup all purpose or unbleached flour
1 cup coconut
1 cup rolled oats
3/4 cups firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup margarine or butter
2 large, sliced, very ripe bananas
1/2 cup sour cream
4 eggs
1 (18.25-ounce) package Pillsbury Moist Supreme Yellow Cake Mix

Directions
Heat oven to 350 degrees 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. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.

In large bowl, combine bananas, sour cream and eggs; beat at low speed 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 2 more times using remaining batter and coconut mixture, ending with coconut mixture.

Bake at 350 degrees F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, coconut side up. Cool 1 hour or until completely cooled.

[Ohiogal]

1. Looks delicious!

[dem in texas]

2. Damn! I just threw 2 ripe bananas away this morning

The cake sounds so tasty. As I disposed of the bananas, I thought they were at perfect ripeness for banana cake. I'm going to the store tomorrow and will get some more bananas and a yellow cake mix. Once the bananas ripen, will give this recipe a try. For now, I have promised to make my 82 year-old boy some peanut butter cookies.

[dixiegrrrrl]

3. This looks marvelous.

Been thinking of what recipe to use for the too old bananas. thanks!!

[blue neen]

4. This recipe looks amazing!

Definitely going to try it.

[dem in texas]

5. Made this cake today, it was excellent

I was waiting until I had some very ripe bananas. I baked it in a sheet cake dish. The original recipe calls for a 18.25 oz cake mix, the mixes are smaller now. I used a Betty Crocker 15.5 oz yellow cake mix. I only used 3 large eggs. Kept the crunchy mixture the same. I was baking a meatloaf at 325 degrees, so slid the cake in the oven with the meatloaf. I wasn't timing it, but I think I baked it for about 20-25 minutes. I tested it and the sides were brown, center was not quite done. I took out the meatloaf and turned up the temp to 350 and let it bake about 10 minutes more. My old boy is my food credit and he loved the cake. It was moist, good banana flavor and good crunchy topping and in the cake. This recipe is a keeper.