Banana Bread Crunch Cake

Banana Bread Crunch Cake

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Lynn Dine


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!!


☆☆☆☆☆ 0 votes

15 Min
1 Hr 15 Min


  • 1 c
    all-purpose flour
  • 1 c
  • 1 tsp
    baking powder
  • 1/2 tsp
    ground cinnamon
  • 1/4 tsp
  • 1/2 c
    butter, melted
  • 1
  • 1 tsp
  • 2 medium

  • 1/2 c
    all-purpose flour
  • 1/2 c
    packed brown sugar
  • 1 c
    quick-cooking or old-fashioned oats
  • 1/8 tsp
  • 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.

Printable Recipe Card

About Banana Bread Crunch Cake

Main Ingredient: Dairy
Regional Style: American

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