Banana Crunch Cake
This recipe was shared with me in the early 90's by a very special and talented friend at work. She was a fabulous cook and usually brought treats to us every Friday. We talked her into doing a cookbook for us with all the favorites and we paid for the printing. Such a treasure! I think I've finally been successful in organizing all my cookbooks ~ and that's no small feat. :) Love them and can read them like a novel!
5 T. butter
1 small can Coconut
1 c. chopped pecans (I always toast them)
1 c. brown sugar (NOT firmly packed)
1 c. uncooked oatmeal (I always use the regular, not the minute type)
1 yellow cake mix
1 c. sour cream
2 large bananas, slightly mash before adding to the mixture
Combine all the topping ingredients except the butter. Melt the butter and then pour over the other ingredients and mix well. Set aside.
Combine ingredients for cake and beat at high speed of electric mixer for 2 - 3 minutes. Spray a tube or Bundt pan with Baker's Joy.
Put 1/3 of the cake batter in the baking pan. Sprinkle with 1/3 of the topping mixture.
Repeat this procedure 2 more times, ending with the topping.
This is the first layer of both.
Bake at 350 degrees for approximately 50 - 60 minutes. Of course, oven temps vary...mine was done at 45 min. Also, to avoid the topping burning, I tented a piece of foil over the cake for the entire baking period. You will see that the finished product is toasted but not burned. Cool upright in pan for 15 minutes, then turn it out. Turn the cake over so that the crumb mixture is on top. When I first turned the cake, I placed a plate over the baking pan and once it was out, I then put another plate over the cake and turned it over. Does that make sense? If not, by all means let me know!
You already know that I'm the worst at taking pictures while cooking or baking. I tried to do it right this time and still missed! I honestly don't know why I didn't take a photo when sliced ~ I wanted you to see how pretty the layers are. I get in a hurry and just forget! My apologies ~
The cake is so nice and moist with the sour cream added and it makes a wonderful coffee cake to serve guests. I hope you try it and enjoy!