Best 7 Banana Crunch Cake Recipes

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Indulge in the delightful symphony of flavors with our tantalizing Banana Crunch Cake, a culinary masterpiece that combines the irresistible charm of bananas with the irresistible crunch of walnuts and coconut. This delectable treat will transport you to a realm of pure indulgence with its moist banana cake base, complemented by a luscious layer of creamy banana pudding and finished with a captivating streusel topping. Our collection of recipes offers variations of this classic dessert, including a gluten-free alternative that caters to dietary preferences. Embark on a culinary journey and discover the secrets to crafting this extraordinary cake that will leave your taste buds captivated and yearning for more.

Check out the recipes below so you can choose the best recipe for yourself!

BANANA CRUNCH CAKE



Banana Crunch Cake image

Banana cake with yummy, crunchy topping. The recipe calls for oat flour, which can be made by grinding 1 1/4 cup rolled oats in the blender.

Provided by dakota kelly

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 14

¾ cup rolled oats
⅓ cup packed brown sugar
2 tablespoons butter, melted
2 tablespoons chopped walnuts
½ cup shortening
⅔ cup white sugar
1 cup mashed banana
2 eggs
1 teaspoon vanilla extract
1 cup oat flour
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside.
  • In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 459.3 calories, Carbohydrate 55.5 g, Cholesterol 54.1 mg, Fat 24.7 g, Fiber 3.6 g, Protein 7 g, SaturatedFat 6.3 g, Sodium 489.7 mg, Sugar 29.5 g

BANANA COCONUT CRUNCH CAKE



Banana Coconut Crunch Cake image

Categories     Cake     Rum     Fruit     Dessert     Bake     Cream Cheese     Banana     Coconut     Spring     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6 to 8

Number Of Ingredients 22

For cake layer
1/2 cup sweetened flaked coconut
1 cup cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
1/2 cup mashed banana (about 1 large)
3 tablespoons crème fraîche or sour cream
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
For rum syrup
1/4 cup water
2 tablespoons granulated sugar
2 tablespoons dark rum
For frosting
1/2 pound cream cheese, softened
1/2 stick (1/4 cup) unsalted butter, softened
1 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla
2/3 cup crisp banana chips

Steps:

  • Make cake layer:
  • Preheat oven to 350°F. Butter an 8-inch square, 2-inch deep baking pan and line bottom with wax paper. Butter paper and dust with flour, knocking out excess flour.
  • On a baking sheet toast coconut in the middle of the oven, stirring once, until golden, about 6 minutes.
  • Into a bowl sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together eggs, bananas, crème fraîche or sour cream, and vanilla.
  • In a bowl of a standing electric mixer beat together butter and sugar until light and fluffy. Beat in flour and egg mixtures alternately, beginning and ending with flour mixture and beating after each addition until batter is smooth, and fold in coconut.
  • Turn batter into pan, smoothing top, and bake in middle of oven until a tester inserted into center comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Run a thin knife around edges of pan and invert cake onto rack. Remove wax paper carefully and cool cake completely. Cake layer may be made 3 days ahead and chilled, wrapped in plastic wrap and foil.
  • Make syrup:
  • In a small saucepan bring water and sugar to a boil over moderate heat, stirring until sugar is dissolved, and simmer 1 minute. Stir in rum and simmer 1 minute. Cool syrup completely. Syrup may be made 3 days ahead and chilled, covered.
  • Make frosting:
  • In a bowl with an electric mixer beat together cream cheese and butter until light and fluffy. Add confectioners' sugar, 1/2 cup at a time, beating well after each addition, and beat in vanilla and pinch salt. In a food processor coarsely grind banana chips and stir into frosting.
  • With serrated knife halve cake layer horizontally and with pastry brush dab cut sides with rum syrup, using it all. Spread half of frosting on cut side of bottom layer and arrange top layer, cut side down, on frosting. Spread remaining frosting on top of cake. Cake may be assembled 3 hours ahead and chilled, covered with an overturned bowl or in a cake keeper.

BANANA-COCONUT CRUNCH CAKE



Banana-Coconut Crunch Cake image

If you like Banana cake mix And Coconut you'll love this recipe.I bought a very small cookbook called Terry's Village Casseroles and Country favorites it was on last page of the book.Everyone that has eaten it always ask's for the recipe.It is my family's favorite

Provided by Cindi Davis

Categories     Fruit Desserts

Time 1h15m

Number Of Ingredients 14

CAKE
1 pkg duncan hines moist deluxe banana supreme cake mix
1 pkg ( 4½ cup servings) banana cream instant pudding pie filling
1 can(s) ( 16 oz ) fruit cocktail in heavy syrup undrained
4 eggs
¼ c crisco oil or crisco puritan canola oil
1 c sweetened flaked coconut
½ c chopped pecans
½ c firmly packed brown sugar
GLAZE
¾ c granulated sugar
½ c butter or margarine (i use butter)
½ c evaporated milk
1-1/3 c sweetened coconut flaked

Steps:

  • 1. 1.preheat oven to 350°. Grease and flour 13x9x2 -inch pan
  • 2. 2.FOR CAKE,combine cake mix,pudding mix, fruit cocktail with juice,eggs and oil in a large bowl.Beat at medium speed with electric mixer for 4 minutes.Stir in 1- cup coconut. Pour into pan. Combine pecans and brown sugar in a small bowl.stir until well mixed.Sprinkle over batter.B AKE AT 350° FOR 45 TO 50 Minutes or until toothpick inserted in center comes out clean
  • 3. 3. FOR GLAZE,combine grandulated sugar,butter and evaporated milk in medium saucepan. bring to a boil. cook 2 minutes,stirring occasionally.Remove from heat.Stir in 1 1/3 cups coconut.Pour over warm cake.SERVE WARM or at room temperature.
  • 4. TIP: Assemble all ingredients and utensils together before beginning the recipe

BANANA SOUR CREAM CRUNCH CAKE



Banana Sour Cream Crunch Cake image

This is being posted at Tinkerbell's request. I made this twice a month while I was working as a cook at a hospice facility in Mesa AZ. It is a wonderful way to use up over-ripe bananas

Provided by Mean Mary

Categories     Dessert

Time 51m

Yield 1 bundt cake, 12 serving(s)

Number Of Ingredients 12

1/2 cup butter, no substitutions please
1 cup sugar
2 eggs
1 cup mashed banana (2-3 very ripe bananas)
1 teaspoon vanilla
1/2 cup sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
12 ounces butterscotch chips
1 teaspoon ground cinnamon

Steps:

  • Pour package of butterscotch chips into a medium bowl and combine with 1 teaspoon cinnamon so most of chips are coated. Preheat oven to 350 degrees F.
  • In a mixing bowl, cream butter with sugar, then beat in eggs. Add mashed bananas, vanilla, and sour creame. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Gently incorporate dry ingredients into the banana mixture, stirring to blend.
  • Heavily grease and lightly flour bundt pan. Sprinkle half of the cinnamon/chip mixture in bottom of bundt pan then gently pour cake batter over top of the chips. Sprinkle the remaining chip mixture over top of cake. Bake for 45 minutes or until toothpick or cake tester comes out clean. Cool on wire rack for 10 minutes then remove from cake pan.
  • This is a very moist cake and I never made a glaze or icing for it but you may lightly dust with powdered sugar, if desired.

Nutrition Facts : Calories 410.1, Fat 18.9, SaturatedFat 13.1, Cholesterol 56.3, Sodium 296.7, Carbohydrate 56.5, Fiber 1.2, Sugar 38.5, Protein 4.3

BANANA-COCONUT CRUNCH CAKE RECIPE - (4.3/5)



Banana-Coconut Crunch Cake Recipe - (4.3/5) image

Provided by á-11607

Number Of Ingredients 13

1 pkg. DUNCAN HINES Moist Deluxe Banana Supreme Cake Mix
1 pkg. (4-serving size) banana instant pudding and pie filling mix
1 can (16 ounce) fruit cocktail, in juices, undrained
4 eggs
1/4 cup Crisco Oil
1 cup coconut
1/2 cup chopped pecans
1/2 cup firmly packed brown sugar
Glaze
1/4 cup granulated sugar
1/2 cup butter
1/2 cup evaporated milk
1 1/3 cups coconut

Steps:

  • Preheat oven to 350. Grease and flour 13x9-inch pan. For the cake combine cake mix, pudding mix, fruit cocktail with juice, eggs, and oil in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in 1 cup coconut. Pour into pan. Combine pecans and brown sugar in small bowl. Stir until well mixed. Sprinkle over batter. Bake at 350 for 45 to 50 minutes or until toothpick inserted in center comes out clean. For glaze, combine granulated sugar, butter and evaporated milk in medium saucepan. Bring to a boil. Cook for 2 minutes, stirring occasionally. Remove from heat. Stir in 1 1/3 cups coconut. Pour over warm cake. Serve warm or at room temperature.

BANANA WALNUT CRUNCH BUNDT CAKE



Banana Walnut Crunch Bundt cake image

I used to sell Pampered Chef and somewhere along the line, I came across a version of this recipe. It wasn't very moist and there wasn't enough topping so I doctored it up a little and now my mother has me make it for all of our family get togethers. I hope you enjoy it as much as my family does. It's not too sweet and the...

Provided by Heather Hacker

Categories     Cakes

Time 1h30m

Number Of Ingredients 9

1 1/4 c chopped walnuts
1/2 c brown sugar
1/2 c butter or margarine, melted
1 pkg boxed yellow cake mix (about 18.25 ounces)
1/2 tsp ground cinnamon
3 large whole eggs
3 overripe medium to large mashed bananas
3/4 c water
1/4 c vegetable oil

Steps:

  • 1. Preheat oven to 350 degrees Fahrenheit. Spray bundt cake pan with cooking spray. You could probably use a regular cake pan if you wanted but I've never tried.
  • 2. In a small bowl, combine 1 cup of the chopped walnuts, the brown sugar, and the melted butter together and stir well. Pour walnut mixture into the bottom of the pan and spread evenly.
  • 3. In a larger bowl, combine cake mix, remaining walnuts, and cinnamon. Add eggs, mashed bananas, water, and oil. Mix 2 minutes or until well blended and pour into pan on top of nut mixture.
  • 4. Bake for about an hour. Depending on the size of the bananas, cooking time varies a little. Remove from the pan when a cake tester (or butter knife) comes out clean. Immediately flip pan onto a cooling rack or cookie sheet and scoop out what of the nut mixture didn't come out. Nut mixture is extremely hot so be careful and put it on top of cake. Let cool, slice, and enjoy!

BANANA CRUNCH CAKE



Banana Crunch Cake image

This recipe is from King Arthur Flour's Whole Grain Baking cookbook. The cake is in the realm of a coffee cake. We thought it was better a day after making it. You can buy oat flour or use a food processor to turn 1 1/4 cup oats into 1 cup oat flour. Enjoy!

Provided by Buffalo Gal 75

Categories     Dessert

Time 40m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 18

1 cup oat flour
1 cup traditional flour or 1 cup white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
2/3 cup light brown sugar or 2/3 cup dark brown sugar, tightly packed
2 large eggs
1 cup mashed banana
1/2 cup plain yogurt (non fat to full fat is fine)
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional) or 1/2 cup chopped walnuts (optional)
1 cup chocolate chips (optional) or 1 cup toffee pieces (optional)
3/4 cup old fashioned oats
1/3 cup light brown sugar or 1/3 cup dark brown sugar, tightly packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons unsalted butter, melted
1/4 cup chopped pecans or 1/4 cup chopped walnuts

Steps:

  • Grease and flour an 8-inch-square pan. Preheat the oven to 350 degrees F.
  • For cake batter: Whisk flours, baking soda and salt in a medium bowl until light and fluffy. Beat in the eggs, one at a time, stopping to scrape the bowl between eggs. Mix half the dry ingredients until moistened, then mix in bananas, yogurt and vanilla. Scrape the bowl down again before adding the remaining dry ingredients and nuts and chips (if using). Mix until everything is evenly moistened. Transfer batter to the prepared pan.
  • For topping: Combine oats, brown sugar, cinnamon and salt in a small mixing bowl until well blended. Stir in melted butter until large crumbs form. Stir in chopped nuts. Sprinkle the topping over the batter in the pan.
  • Bake until the edges pull away from the pan and a cake tester inserted in the center comes out clean, about 40-45 minutes. Remove cake from the oven and place on a rack to cool for at least 20 minutes before slicing.

Nutrition Facts : Calories 219.6, Fat 9.9, SaturatedFat 5.2, Cholesterol 46.5, Sodium 207.8, Carbohydrate 30.6, Fiber 2.6, Sugar 15.7, Protein 4

Tips:

  • Use ripe bananas for the best flavor and texture.
  • Mash the bananas well to ensure they are evenly distributed throughout the cake.
  • Be sure to use unsalted butter to prevent the cake from being too salty.
  • Cream the butter and sugar together until light and fluffy to create a smooth and even batter.
  • Gradually add the eggs one at a time to prevent the batter from curdling.
  • Sift the flour and baking powder together to ensure even distribution and prevent lumps in the batter.
  • Fold the dry ingredients into the wet ingredients in three additions, alternating with milk, and mix until just combined to prevent overmixing.
  • Pour the batter into a greased and floured 9x13 inch baking pan.
  • Sprinkle the topping evenly over the batter.
  • Bake the cake at 350°F for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely before serving.

Conclusion:

This banana crunch cake is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of moist banana cake, crunchy streusel topping, and creamy vanilla frosting is sure to please everyone. With a few simple tips and tricks, you can create a perfect banana crunch cake that will be a hit at your next party or gathering.

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