Banana Crunch Cake
1/2 cup all-purpose flour
1 cup shredded coconut
1 cup rolled oats
3/4 cup packed brown sugar
1/2 cup pecans
1 stick butter, cut into tiny pieces
1 1/2 cups thinly sliced bananas
1/2 cup sour cream
4 large eggs
1 (18.5 ounce) box Duncan Hines Moist Supreme yellow cake mix
Preheat oven to 350 degrees. In bowl, combine flour, coconut, oats, brown
sugar and nuts, mix well. Cut in butter until mixture resembles crumbs, set
aside. In another bowl, combine bananas, sour cream and eggs. Beat with
mixer on medium-high until smooth. Add cake mix. Beat on high for 2 minutes.
Spread half of batter into greased and floured bundt pan. Sprinkle with half
of coconut mixture. Repeat again, ending with coconut mixture. Bake for 45
to 50 minutes, or until toothpick inserted near center comes out clean.
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