Shelly's Recipe

BANANA CRUNCH CAKE

Category: Cakes

1 cup 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 butter
1 1/2 cups sliced very ripe bananas (about 2)
1/2 cup sour cream
4 eggs
1 box yellow cake mix with pudding

Preheat the oven to 350. Grease a 10 inch tube cake pan with shortening; lightly flour. In a medium box, mix first 5 ingredients. With a fork, cut in butter until mixture is crumbly; set aside.

In a large bowl, beat bananas, sour cream and eggs until smooth. Add cake mix; beat on high for 2 minutes. Spread half the batter in the pan; sprinkle with 1/3rd of the coconut mixture. Repeat layers 2 more times ending with coconut mixture.

Bake for 50-60 minutes or until tested for doneness. Cool upright in pan for 15 minutes. Remove pan; place on serving plate, coconut side up. Cool completely, about 2 hours before serving.