1/2 c Pillsbury BEST all-purpose -or unbleached flour 1 c Coconut 1 c Rolled oats 3/4 c Brown sugar, firmly packed 1/2 c Pecans, chopped 1/2 c Margarine or butter 1 1/2 c Bananas, sliced very ripe 1/2 c Sour cream 4 Eggs 1 pk Pillsbury Plus Yellow -cake mix Heat oven to 350~F. 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 margarine until mixture is crumbly; 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 batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers twice using remaining batter and coconut mixture, ending with coconut mixture. Bake for 50-60 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. Source: Pillsbury Sweet Sensations Cookbook -----
How To make Banana Crunch Cake's Videos
Banana Crunch Cake part 1
Banana Crunch Cake part 3
Banana Crunch Cake
Banana Crunch Cake: Three layers of banana cake sandwiched with a Milk Chocolate Swiss Meringue Buttercream and crunchy toffee.
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500g peeled bananas ¼ cup white sugar ½ cup brown sugar ½ cup vegetable oil 2 cups all purpose flour 2 tsp. baking soda ½ tsp. salt
125g butter 1 ¼ cup all purpose flour 2 tbsp. sugar ½ tsp. cinnamon powder