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

1. Heat oven to 350 degrees F. Spray fluted pan with vegetable oil.
2. For topping combine walnuts, brown sugar, and butter; mix well. Pour walnut mixture into prepared pan, spreading evenly.
3. In classic 2 quart Batter Bowl, combine cake mix, walnuts, and cinnamon.
4. Add eggs, bananas, water, and oil; mix 2 minutes or until well blended and pour into pan.
5. Bake for 50 to 55 minutes or until cake tester inserted near center of cake comes out clean.
6. Carefully invert pan immediately onto nonstick cooling rack to remove cake.
7. 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* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes.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