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The Lakehouse Bed and Breakfast
Stanfordville, New York
Banana Crunch Cake
Heat oven to 350 degrees. Grease and flour 10-inch tube pan. Lightly spoon flour into measuring cup; level off. In medium bowl, combine coconut, rolled oats, brown sugar, flour, and pecans. Using pastry blender or fork, cut in 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 highest speed. Spread 1/3 of batter into prepared pan; sprinkle with 1/3 of crunch mixture. Repeat layers twice with batter and crunch mixture. Bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Remove from pan; place on serving plate crunch side up.
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