Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1/2 cup flour
1 cup shredded coconut meat
1 cup rolled oats
3/4 cup brown sugar, packed
1/2 cup pecans
1/2 cup butter - cut in tiny pieces
1-1/2 cups ripe banana - sliced thin
1/2 cup sour cream
4 large eggs
1 package Pillsbury Moist Supreme Yellow
Heat oven to 350F. Grease and flour 10-inch bundt pan. In bowl, combine
flour, coconut, rolled oats, brown sugar, and pecan; mix well. Using fork or
pastry blender, cut in butter until mixture resembles crumbs. Set aside. In
another bowl combine banana slices, sour cream and eggs; mix until smooth at
medium high speed (the banana slices will be totally incorporated; otherwise
the bananas used were not ripe enough). Add the Pillsbury Moist Supreme
Yellow Cake Mix, mix 2 minutes at high speed. Spread 1/2 of batter in
greased pan; sprinkle with 1/2 of coconut mixture. Repeat again, ending with
coconut mixture. Bake for 45 - 50 minutes or until inserted toothpick comes
out clean.
Banana Crunch Cake 216

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