Ingredients:
1/2 cup flour
1 cup coconut
1 cup rolled oats
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup butter
1 1/2 cups sliced very ripe bananas
1/2 cup sour cream
4 eggs
1 (18 1/4 ounce) packages yellow cake mix with pudding
Directions:
Heat oven to 350 F Grease and flour 10 inch tube pan. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. Using fork or pastry blender, cut in butter until mixture is crumbly; set aside.
In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; 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 F for 50-60 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.
Servings: 16
Time preparation: 20 min.
Time total: 80 min.