Banana Crunch Cake

By á-11607

Ingredients

• 1 cup flaked coconut
• 1 cup quick-cooking or old-fashioned oats
• 3/4 cup packed brown sugar
• 1/2 cup flour
• 1/2 cup chopped pecans
• 1/2 cup cold butter or margarine
• 1 1/2 cups very ripe bananas (2 large)
• 1/2 cup sour cream
• 4 eggs
• 1 pkg. Pillsbury Moist Supreme Classic Yellow Premium Cake Mix

Preparation

Step 1

Heat oven to 350. Grease 10-inch angle food (tube) cake pan with shortening; lightly flour. In medium bowl, mix coconut,oats brown sugar, flour and pecans. Cut in butter with pastry blender or fork, until mixture is crumbly; set aside. In large bowl beat bananas, sour cream and eggs with electric on low speed about 30 seconds or until blended. Add cake mix; beat 2 minutes on medium speed, scraping bowl occasionally. Spread 1/3 of batter in pan; sprinkle with 1/3 of the coconut mixture . Repeat layers twice, using remaining batter and coconut mixture, ending with coconut mixture. Bake 50 to 60 minutes or until toothpick inserted near center comes out clean.Cool on cooling rack 15 minutes. Place heatproof plate upside down on pan; turn plate and pan over. Remove pan. Cool completely, about 2 hours.