Yields 12 slices

Banana Crunch Cake

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 2 Tbsp. Flour
  • ¼ cup Shredded Coconut
  • ¼ cup Rolled Oats (instant)
  • 2 Tbsp. Brown Sugar
  • 2 Tbsp. Pecans (chopped)
  • 2 Tbsp. Butter (soft)
  • 1 Banana – Very ripe
  • ¼ cup Fat Free Sour Cream
  • 2 Eggs
  • ½ box Yellow Cake Mix
  • Cookware used:
  • 8 Inch Skillet with Cover
  • For a double batch, use the 10 Inch Skillet with Cover


  1. Combine flour, coconut, oat, brown sugar, pecans and butter. Mix until it resembles crumbs. Set aside.
  2. Prepare cake by mixing cake mix with eggs and sour cream. Blend in banana. Beat well, about 2 minutes with electric beater or 500 strokes by hand.
  3. Put the skillet on the range on medium heat.
  4. Pre-heat until the rim becomes hot to the touch. Spray the pan with food spray.
  5. Put ½ the cake batter in the pan.
  6. Sprinkle coconut mixture on top.
  7. Now, carefully spoon the remainder of the cake batter on top.
  8. Cover and reduce heat to low. Cook 20 minutes.
  9. Check.
  10. Cake must look set in the center before removing from the heat. Allow to sit with the cover on, off heat, until it passes the spring test.
  11. Tip out of pan and allow cooling on a wire rack. Serve with a light sprinkle of finely chopped nuts on top in place of frosting….it is in the middle!



2169 cal


160 g


168 g


38 g
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