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Christine Steendahl's Dine Without Whine is the perfect tool to help your family enjoy stress free and nutritious family dinners.

This Week's Recipes:

Delicious Desserts
Banana Crunch Cake
Makes 16 servings

1/2 cup all-purpose flour
1 cup flaked coconut
1 cup rolled oats
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup margarine or butter
1 1/2 cups (2 large) sliced very ripe bananas
1/2 cup sour cream
4 eggs
1 (1-pound 2.3-oz) package pudding-included yellow cake mix

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. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.
2. In large bowl, combine bananas, sour cream and eggs; beat at low speed until smooth. Add cake mix; beat 2 minutes at high speed. 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.
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.

2/21/07

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