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banana bread crunch cake

diner524 avatar
Recipe by
Lynn Dine
@diner524
Tampa, FL

Another recipe I received from the Pillsbury site. This calls for a brand of cereal that we don't keep on hand, so I just use the small ($1) size. This is great for breakfast/brunch or as a dessert topped with ice cream!!

yield 9 serving(s)
prep time 15 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For banana bread crunch cake

  • 1 c
    all-purpose flour
  • 1 c
    sugar
  • 1 tsp
    baking powder
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    salt
  • 1/2 c
    butter, melted
  • 1
    egg
  • 1 tsp
    vanilla
  • 2 md
    bananas
  • COBBLER CRUNCH TOPPING
  • 1/2 c
    all-purpose flour
  • 1/2 c
    packed brown sugar
  • 1 c
    quick-cooking or old-fashioned oats
  • 1/8 tsp
    salt
  • 1/2 c
    butter, melted
  • 1 c
    cinnamon toast crunch™ cereal
  • 1/2 c
    chopped pecans

How To Make banana bread crunch cake

  • 1
    Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
  • 2
    In large bowl, mix 1 cup flour, the granulated sugar, baking powder, cinnamon and 1/4 teaspoon salt. Add 1/2 cup melted butter, the milk, egg and vanilla; mix well. Mash 1 banana (about 1/2 cup), and add to batter; mix well. Pour into pan. Cut remaining banana into 1/4-inch slices; place in single layer over batter.
  • 3
    In medium bowl, mix 1/2 cup flour, the brown sugar, oats and 1/8 teaspoon salt. Stir in 1/2 cup melted butter. Add cereal and pecans; mix well. Sprinkle topping over banana slices.
  • 4
    Bake 30 minutes. Remove from oven, loosely cover with foil. Bake 10 to 15 minutes longer or until toothpick inserted in center comes out clean. Place on cooling rack; cool 15 minutes before serving. Serve with vanilla ice cream, if desired.
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