Pampered Chef Recipes
Banana Walnut Crunch Cake
Yield: 16 servings
Ingredients
Crunch Topping
- 1/2 cup chopped walnuts
- 1/4 cup packed brown sugar
- 1/4 cup butter or margarine, melted
Cake
- 1 (18.25 ounce) box yellow cake mix*
- 1/4 cup chopped walnuts
- 1/2 teaspoon ground cinnamon
- 3 eggs
- 1 cup mashed ripe bananas (2 medium bananas)
- 3/4 cup water
- 1/4 cup vegetable oil
Instructions
- Heat oven to 350 degrees F. Spray fluted pan with vegetable oil.
- For topping combine walnuts, brown sugar, and butter; mix well. Pour walnut mixture into prepared pan, spreading evenly.
- In classic 2 quart Batter Bowl, combine cake mix, walnuts, and cinnamon.
- Add eggs, bananas, water, and oil; mix 2 minutes or until well blended and pour into pan.
- Bake for 50 to 55 minutes or until cake tester inserted near center of cake comes out clean.
- Carefully invert pan immediately onto nonstick cooling rack to remove cake.
- Cool for 30 minutes.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.
Attribution
Recipe credit: Pampered Chef