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Banana Crunch Cake

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Submitted by vanya

A layered tube cake with banana sour cream batter and a crunchy coconut-oat-pecan streusel swirled through every layer. Semi-homemade with yellow cake mix. Serves 12.

YIELD

12 servings

PREP

30 min

COOK

60 min

READY

120 min

Three layers of banana cake. Three layers of coconut-pecan crunch. One seriously impressive tube cake.

The batter starts with yellow cake mix enriched with sour cream and ripe bananas for extra moisture. Between each layer goes a crumbly streusel of coconut, rolled oats, chopped pecans, and brown sugar cut with butter.

When you slice into it, you get those gorgeous stripes of tender cake and crunchy filling running through the whole thing. Flip it out of the pan coconut-side up and skip the frosting entirely. It doesn’t need it.

Pro Tips

  • Use very ripe bananas. They blend smoother with the sour cream and give the cake more sweetness
  • Cut the butter into the streusel until it looks like coarse crumbs, not fine sand. You want visible chunks for crunch
  • Don’t swirl the layers together. Keep them distinct for the best visual and textural contrast
  • Cool in the pan for a full 15 minutes before inverting. Too soon and the cake falls apart

Ingredients

½ 118
1 237
CUP ML COCONUT *
1 237
CUP ML ROLLED OAT
¾ 177
CUP ML BROWN SUGAR
firmly packed *
½ 118
CUP ML PECANS
chopped
½ 118
CUP ML MARGARINE
or butter
1 ½ 355
CUPS ML BANANAS
very ripe, sliced
½ 118
CUP ML SOUR CREAM
4 4
LARGE LARGE EGGS
1
X CAKE MIX, YELLOW
one package, to taste *

Directions

Heat oven to 350℉ (180℃).

Grease and flour 10-inch tube pan.

Lightly spoon flour into measuring cup and 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 and beat 2 minutes at high speed.

Spread ⅓ of batter in greased and floured pan; sprinkle with ⅓ of coconut mixture.

Repeat layers twice using remaining batter and coconut mixture, ending with coconut mixture.

Bake 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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 244 63% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 132mg 5%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 11%
Sugars g
Protein 12g
Vitamin A 10% Vitamin C 3%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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