Banana Crunch Cake

chocolate moose

Wed, Feb 06 2008, 12:42 pm

Banana Crunch Cake
from another site

INGREDIENTS:
1/2 cup flour
1 cup coconut
1 cup oats
3/4 cup brown sugar, any
1/2 cup chopped nuts, any
1/2 cup margarine or butter
1 1/2 cups (2 large) sliced very ripe bananas
1/2 cup sour cream or mayonnaise
4 eggs
1 Yellow, Butter, or Spice Cake Mix

DIRECTIONS:
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1. Heat oven to 350°F and mix your flour, coconut, rolled oats, brown sugar and nuts. Add margarine until mixture is crumbly. Set aside.

2. In a different bowl, combine your bananas, the sour cream or subsitute & the eggs and mix until smooth. Add your cake mix and mix again.

Spread 1/3 of batter in your greased and floured 9 by 13 or Bundt pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.

3. Bake at 350°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.

High Altitude (3500-6500 ft) Add 3 tablespoons flour to dry cake mix. Bake at 375°F. for 45 to 55 minutes.

NUTRITION INFORMATION:
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1 Serving: Calories 360 (Calories from Fat 140); Total Fat 16g (Saturated Fat 5g); Cholesterol 55mg; Sodium 320mg; Total Carbohydrate 49g (Dietary Fiber 2g, Sugars 30g); Protein 5g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 8%; Iron 10% Exchanges: 1 1/2 Starch; 2 Fruit; 3 Fat

*Percent Daily Values are based on a 2,000 calorie diet.