Ingredients
- 1 cup rolled oats
- 1 cup flaked coconut
- 3/4 cup firmly packed light brown sugar
- 5 tablespoons butter
- 1 cup chopped pecans
- 1 1/2 medium bananas, chopped (about 11/2 cups)
- 1 cup sour cream
- 4 large eggs, beaten
- 1 (2-layer) package yellow cake mix
Preparation
Step 1
Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.
Combine the oats, coconut and brown sugar in a medium bowl. Cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in pecans.
Combine bananas, sour cream and eggs in a large bowl and mix well. Stir in cake mix. Beat with an electric mixer set at medium speed for 2 minutes.
Layer sour cream mixture and oat mixture one-third at a time in the prepared tube pan.
Bake cake until a toothpick inserted in center comes out clean, about 40 minutes. Cool in pan on a wire rack for 15 minutes. Remove cake, crumb side up, to a serving plate.
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Grandma's Secret Trick:
This cake was Grandma's choice to prepare ahead when houseguests were expected or any other time she needed to do her baking a day or two ahead of time. The combination of bananas and sour cream yields a soft cake that stays moist for days. She made sure to place the cake in a good, airtight cake keeper or to wrap it well in plastic wrap or aluminum foil.