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    Banana Brunch Cake

    Source of Recipe

    Bonnie Brooks Pilsbury Bake-Off Winner 1973

    List of Ingredients

    1/2 cup flour
    1 cup coconut
    1 cup rolled oats
    3/4 cup brown sugar
    1/2 cup pecans -- chopped
    1/2 cup margarine
    1 1/2 cups bananas -- sliced thin
    1/2 cup sour cream
    4 eggs
    1 Yellow cake mix

    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. Using fork or pastry blender, cut margarine until mixture is crumbly; set aside.

    In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter into greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers twice more using remaining batter and coconut mixture, ending with coconut mixture.

    Bake at 350 degree oven for 50 to 60 minutes or unti toothpick inserted comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely. 16 servings.





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