 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 16 |
|
From Pillsbury Bake-off 1973 grand prize winner. Sounds good to me! Ingredients:
1/2 cup flour |
1 cup coconut |
1 cup rolled oats |
3/4 cup firmly packed brown sugar |
1/2 cup chopped pecans |
1/2 cup butter |
1 1/2 cups sliced very ripe bananas |
1/2 cup sour cream |
4 eggs |
1 (18 1/4 ounce) package yellow cake mix with pudding |
Directions:
1. Heat oven to 350°F Grease and flour 10 inch tube pan. 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 crumbly; set aside.
2. In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed.
3. 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.
4. Bake at 350°F for 50-60 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.
|
|