Banana Crunch Cake

• 1/2 cup flour
• 1 cup coconut
• 1 cup rolled oats
• 3/4 cup firmly packed brown sugar
• 1/2 cup chopped pecans
• 1/2 cup butter
• 1 1/2 cups sliced very ripe bananas
• 1/2 cup sour cream
• 4 eggs
• 1 (18 1/4 ounce) package yellow cake mix with pudding

1. Heat oven to 350u0b0F Grease and flour 10 inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in butter until mixture is crumbly; set aside.
2. In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed.
3. Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture. Repeat layers 2 more times using remaining batter and coconut mixture, ending with coconut mixture.
4. Bake at 350u0b0F for 50-60 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.

flour, coconut, rolled oats, brown sugar, pecans, butter, bananas, sour cream, eggs, yellow cake

Taken from www.food.com/recipe/banana-crunch-cake-134557 (may not work)