Banana Crunch Cake - 2019 version

[dem in texas]

This recipe was posted a month or so back. I always have a few ripe bananas on hand so tried it. I revised the recipe and have baked 5 times, it is liked by all who taste it.

Banana Crunch Cake (original Posting)
This recipe was the grand prize winner of the Pillsbury Bake-Off Contest in 1973

Ingredients
1/2 cup all purpose or unbleached flour
1 cup coconut
1 cup rolled oats
3/4 cups firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup margarine or butter
2 large, sliced, very ripe bananas
1/2 cup sour cream
4 eggs
1 (18.25-ounce) package Pillsbury Moist Supreme Yellow Cake Mix

Directions
Heat oven to 350 degrees 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. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.

In large bowl, combine bananas, sour cream and eggs; beat at low speed 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 2 more times using remaining batter and coconut mixture, ending with coconut mixture.

Bake at 350 degrees F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, coconut side up. Cool 1 hour or until completely cooled.
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My notes and revisions:

1973 cake mix was 18.5 oz, 2019 cake mix is 15.5 oz. So I used only 3 eggs
Used plain whole milk yogurt in place of sour cream
Added a teaspoon of cinnamon to cake batter, also teaspoon vanilla.

Best flavor was Duncan Hines, but has coarse crumb. Betty Crocker has softer crumb, but needs a teaspoon of lemon extract added next time. May leave out the pecans next time, don't think they add much to the "crunch". Note_ Ralph said to leave the pecans in.

I made a sheet cake about 10 x 17 inches. pour half of cake batter, then half of crumble mixture, then remaining batter, the last half of crumble mixture on top. Takes about 25 t0 30 minutes to bake.

First day is good, second day is better, third day - if any is left is even better (more moist, more banana flavor).

This recipe is a keeper!

[Ohiogal]

1. Sounds yummy! Will definitely try!

Does it matter whether you use one-minute or regular oatmeal?

[hlthe2b]

2. I wonder what it would be like without the coconut? (allergic).... thoughts?

[dem in texas]

4. Leavng out the coconut

don't think it would hurt at all. The recipe calls for a cup of coconut, you might add 1/4 cup more oatmeal and 1/4 cup more flour to keep it crunchy part going.

[in2herbs]

3. I like frosting. What kind of frosting would you recommend?

[dem in texas]

5. Lemon frosting

Either way you bake the cake; in a tube pan or in a sheet cake pan, a lemon frosting drizzled over the top would be good.

About 2 cups powdered sugar, 3 or 4 tablespoons butter and enough lemon juice to make a frosting this is just little runny.

I used to make banana layer cake all the time and I always put a lemon frosting on it. The tart taste of the lemon offsets the sweet taste of the ripe bananas,