Banana Crunch Cake

Banana Crunch Cake

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A cross between banana bread and a coffee cake. We love it!

**I use a bundt pan instead of a tube pan. If you are using a bundt pan, you need to do the order opposite. So you spread the coconut mixture FIRST and end with batter. This way when you invert out of pan, the coconut mixture is on top. You do the opposite for tube pan.**

***IF you're at HIGH ALT like me (BASIN FRIENDS) you need to make a few changes - add 3 Tbsp. flour to your cake mix. Then when you bake for the first 30 min at 375, then down to 350 for another 20min and check.)

INGREDIENTS:

1/2 c. all-purpose flour

1 c. coconut

1 c. rolled oats

3/4 c. firmly packed brown sugar

1/2 c. chopped pecans

1/2 c. margarine or butter

1 1/2 c. (2 large or 3 medium) VERY RIPE bananas

1/2 c. sour cream

4 eggs

1 (1lb.) pkg. yellow cake mix

DIRECTIONS:

1. Heat oven to 350*. Grease 10" tube pan (I use bundt pan). 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.

2. In large bowl, combine bananas, sour cream and eggs; beta at low speed until smooth. Add cake mix; beat 2 min. at high speed. Spread 1/3 of batter (or coconut for bundt users) in greased pan; sprinkle with 1/3 coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture (or batter for bundt users).

3. Bake at 350* for 50-60 min (SEE HIGH ALT ADJUSTMENTS ABOVE) or until toothpick inserted near center comes out clean. Cool upright in pan 15 min. Remove cake from pan; place on serving plate, coconut side up. Cool 1 hr or until completely cooled.

(Found this recipe in Pillsbury cookbook)

ENJOY!