Banana Crunch Cake

• 1/2 cup flour, all-purpose
• 1 cup coconut
• 1 cup rolled oats
• 3/4 cup brown sugar firmly packed
• 1/2 cup pecans chopped
• 1/2 cup margarine or butter
• 1 1/2 cups bananas very ripe, sliced
• 1/2 cup sour cream
• 4 large eggs
• 1 x cake mix, yellow one package

1. Heat oven to 350F (180C).
2. Grease and flour 10-inch tube pan.
3. Lightly spoon flour into measuring cup and level off.
4. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well.
5. Using fork or pastry blender, cut in margarine until mixture is crumbly; set aside.
6. In large bowl, combine bananas, sour cream and eggs; blend until smooth.
7. Add cake mix and beat 2 minutes at high speed.
8. Spread 13 of batter in greased and floured pan; sprinkle with 13 of coconut mixture.
9. Repeat layers twice using remaining batter and coconut mixture, ending with coconut mixture.
10. Bake for 50 to 60 minutes or until toothpick inserted near center comes out clean.
11. Cool upright in pan 15 minutes; remove from pan.
12. Place on serving plate, coconut side up.
13. Cool completely

flour, coconut, rolled oats, brown sugar, pecans, margarine, bananas very, sour cream, eggs, cake mix

Taken from recipeland.com/recipe/v/banana-crunch-cake-34294 (may not work)