Topsy-Turvy Banana Crunch Cake
- 13 cup uncooked old fashioned oats
- 3 tablespoons packed brown sugar
- 1 tablespoon all-purpose flour
- 14 teaspoon ground cinnamon
- 2 tablespoons butter
- 2 tablespoons chopped pecans
- 1 (9 ounce) package yellow cake mix, without pudding in the mix
- 12 cup sour cream
- 12 cup mashed banana (about 1 medium)
- 1 slightly beaten egg
- Preheat oven to 350F Lightly grease 8-inch square baking pan.
- Combine oats, brown sugar, flour and cinnamon in small bowl.
- Cut in butter with pastry blender or 2 knives until crumbly.
- Stir in pecans.
- Combine cake mix, sour cream, banana and egg in medium bowl.
- Beat with electric mixer at low speed about 1 minute or until blended.
- Increase speed to medium; beat 1 to 2 minutes or until smooth.
- Spoon half of batter into prepared pan; sprinkle with half of oat topping.
- Top with remaining battter and topping.
- Bake 25 to 30 minutes or until toothpick inserted into center comes out clean.
- Cool completely on wire rack.
oats, brown sugar, flour, ground cinnamon, butter, pecans, yellow cake, sour cream, mashed banana, egg
Taken from www.food.com/recipe/topsy-turvy-banana-crunch-cake-225611 (may not work)