The Healthy My Ass Cookbook

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Other Dessert Recipes:

Apple Torte

Best Carrot Cake Ever

Butter Pecan Pie

Caramel Maple Pecan Tart

Celebrity Hummingbird Cake

Cheese Cake

Cherry Cheese Strudel

Cherry Pie

Chocolate - Cherry Cake

Coconut Custard Pie

Coconut Pecan Icing

Coconut Praline Dream Pie

Cream Cheese Brownie Pie

Cream Cheese Icing

Custard Pie

Dr. Bird Cake

Dutch Apple Pie

Easy Cinnamon Crispies

German Chocolate Cake

Gooey Butter Cake

Gooseberry Meringue Pie

Heavenly Chocolate Cake

Kahlua Cream Topping

Kahlua Pumpkin Pie

Meringue Topping

New York Style Cheesecake

Old-Fashioned Rice Pudding

Orange and Almond Dessert Cake

Pecan Glazed Pumpkin Pie Topping

Pecan Pie

Perfect Pie Crust - No Top

Perfect Pie Crust - With Top

Pineapple Cake

Pound Cake

Praline Cream Cheese Cake

Red Velvet Cake

Rum Cake

Sponge Cake

Strawberry Shortcut Cake

Streusel Topping

Sweet Potato Pie

Tart Shell

Turtle Cake

Turtle Tart

Velvet Icing

Banana Coco-Nutty Cake

A cake that tastes like banana bread with coconut and pecans.

Ingredients:

1 cup Sweetened Coconut Flakes
1 cup Rolled Oats, (Oatmeal, but not instant)
1 cup Pecans, chopped
3/4 cup Brown Sugar, firmly packed
1/2 cup Flour
6 Tbsps. Butter
3 whole Bananas
8 ozs. Sour Cream
4 large Eggs
1 18.25-oz. box Yellow Cake Mix

Directions:

Generously grease a two piece 10" tube pan.

In a large bowl, combine the Sweetened Coconut Flakes, Rolled Oats, Pecans, Brown Sugar and Flour.  Melt the Butter and stir it in to blend well.  Set aside.

Preheat the oven to 350°F.

In another larger bowl, beat the Bananas until well mashed.  Add the Sour Cream and Eggs and beat at medium speed until well blended.  Beat in the Yellow Cake Mix at low speed until moistened, then beat at medium speed for two minutes.

Spread one third, about 2 cups, of the batter into the bottom of the greased tube pan.  Sprinkle with one third, about 1 and 1/3 cups, of the butter coated mixture evenly over the batter.  Add another 1/3 of the batter and 1/3 of the buttered mixture.  Finish with the remainder of the batter, evenly covered with the remainder of the buttered mixture.

Bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean.

Cool on a wire rack for 15 minutes.  Loosen the outside of the pan with a sharp knife and then remove it.  Cool completely on the rack with the bottom and tube part of the pan intact.

Once cooled, loosen the cake from the remainder of the pan, invert onto a temporary plate, remove the pan, cover the exposed bottom of the cake with an inverted serving plate and re-invert upright onto the serving plate.

Notes:

With recipes like this that call for mashed bananas you can use well ripened bananas that have been frozen in their peels in a plastic bag.  Just thaw, cut off end of peel, remove one strip of peel and let the insides fall out into your bowl.

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Other Information:

Source: My variation of a recipe I found at my grocery store.

Times:
Preparation: 1:00
Bake: 1:00
Total: 4:00

Yield: 1 10" tube cake
Servings: 16

Nutrition Facts per Serving:
373 Calories
19g Fat (44.3% calories from fat)
6g Protein
48g Carbohydrate
2g Dietary Fiber
72mg Cholesterol
296mg Sodium.

Exchanges per Serving:
1/2 Grain(Starch)
0 Lean Meat
1/2 Fruit
0 Non-Fat Milk
3 1/2 Fat
2 Other Carbohydrates.

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