Title: Banana Crunch Cake (1973)
Categories: Dessert Cake
Yield: 16 Servings
| 1/2 | c | Flour |
| 1 | c | Coconut |
| 1 | c | Rolled oats |
| 3/4 | c | Firmly packed brown sugar |
| 1/2 | c | Chopped pecans |
| 1/2 | c | Butter |
| 1 1/2 | c | Sliced very ripe bananas (about 2 large) |
| 1/2 | c | Dairy sour cream |
| 4 | | Eggs |
| 1 | pk | Pillsbury Plus Yellow Cake mix |
1973 Pillsbury Bake Off Winner Heat oven to 350 degrees. Grease and flour
10 inch tube pan. Lightly spoon flour into measuring cup; level off. In
medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans;
mix well. Using fork or pastry blender, cut in butter until mixture is
crumble; set aside. In large bowl, combine bananas, sour cream and eggs;
blend until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3
of the batter in greased and floured pan; sprinkle with 1/3 of coconut
mixture. Repeat layers twice more using remaining batter and coconut
mixture, ending with coconut mixture. Bake at 350 degrees 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. Bonnie Brooks, MD.