The Healthy My Ass Cookbook

Banana Coco-Nutty Cake

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

Ingredients:

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.