Wednesday, September 2, 2015

~ Banana Crunch Cake ~


 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!


Crunch Topping:
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)

Cake:
1 yellow cake mix
1 c. sour cream
4 eggs
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!

Joining ~



8 comments:

  1. Oh dear... that looks DELICIOUS! Thanks for sharing the recipe! Have a blessed day dear Pat, HUGS!

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  2. Pat, That looks so tasty. My daughters would love as they often make banana breads. Blessings, xoxo,Susie

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  3. Looks scrumptious and I wish that I had a big piece right now! Thanks for the great recipe!

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  4. I know I would love this cake, especially with that yummy topping, Pat. I don't like raw bananas at all, but somehow I love them in baked goods. This would make a nice coffee cake and perfect with a cup of tea.

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  5. Oh yum! We have been loving banana baked goods lately and this looks like it takes them to the next level!

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  6. Hi Pat,
    Your Banana Crunch Cake looks delicious, sure wish I had a nice slice right now! Hope you are having a great Labor Day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  7. Oh kindred soul you are one of the original Bohemians! Love this! This cake looks tasty! Thanks for joining Home Sweet Home!

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It makes my Heart happy to hear from you! Thank you so much for taking the time to say hello. I want to respond to each comment, however, if you are a "no reply blogger" I can't. Would love to have an email address to contact you!