Banana Crunch Cake
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 servingsPREP
30 minCOOK
60 minREADY
120 minThree 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
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
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