Banana Crunch Cake

Ingredients:
· ½ cup flour
· 1 cup coconut
· 1 cup rolled oats
· ¾ cup firmly packed brown sugar
· ½ cup chopped pecans
· ½ cup margarine or butter
· 1 ½ cups (2 large) very ripe bananas
· ½ cup sour cream
· 4 eggs
· 1 Pillsbury Moist Supreme Yellow Cake Mix

Preparation:
· Grease and flour 10 inch tube pan. In bowl, combine flour, coconut, oats, brown sugar and pecans. Mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.
· In large bowl, combine bananas, sour cream and eggs. Beat at low speed until smooth. Add cake mix and beat 2 minutes at high speed. 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.
· Bake at 350 for 50-60 minutes or till toothpick comes out clean. Cool upright in pan for 15 minutes. Remove cake from pan and put on serving plate with coconut side up. Cook 1 hour or until completely cooled.