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The topping is in the Middle!
2 Tbs Flour
¼ cup Shredded Coconut
¼ cup Rolled Oats, instant
2 Tbs Brown Sugar
2 Tbs Pecans, chopped
2 Tbs Butter, soft
1 Banana - Very ripe
¼ cup Fat Free Sour Cream
2 Eggs
½ box Yellow Cake Mix
1. Combine flour, coconut, oat, brown sugar, pecans and butter. Mix until it resembles crumbs. Set aside.
2. Prepare cake by mixing cake mix with eggs and sour cream. Blend in banana. Beat well, about 2 minutes with electric beater or 500 strokes by hand.
3. Put the small skillet on the range on medium heat. Pre-heat until the rim becomes hot to the touch. Spray the pan with food spray. Put ½ the cake batter in the pan. Sprinkle coconut mixture on top. Now, carefully spoon the remainder of the cake batter on top.
4. Cover with vapor valve closed. Reduce heat to low. Cook 20 minutes. Check. Cake must look set in the center before removing from the heat. Allow to sit with the cover on, off heat, until it passes the spring test.
5. Tip out of pan and allow to cool on a wire rack. Serve with a light sprinkle of finely chopped nuts on top in place of frosting....it is in the middle!
Servings: 8
Yield: 1 slice
Nutrition Facts
Nutrition (per serving): 261.0 calories; 37% calories from fat; 10.9g total fat; 71.9mg cholesterol; 260.2mg sodium; 145.9mg potassium; 37.5g carbohydrates; 1.1g fiber; 21.3g sugar; 36.4g net carbs; 4.1g protein.
Cooking Tips
Diabetic Exchange: Not recommended for Diabetics.
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