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Banana Crunch Cake

1/2 cup all-purpose flour
1 cup sweetened shredded coconut
1 cup quick-cooking oats
3/4 cup brown sugar, packed
1/2 cup chopped pecans
1/2 cup butter or margarine
2 large, very ripe bananas - sliced
1/2 cup sour cream
4 large eggs
1 (18.25-ounce) package yellow cake mix

1. Heat oven to 350*F (175*C). Grease and flour 10-inch tube pan; set aside.
2. 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.
3. In large bowl, combine bananas, sour cream and eggs; beat until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter in prepared pan; sprinkle with 1/3 of coconut mixture. Repeat layers twice using remaining batter and coconut mixture, ending with coconut mixture.
4. Bake for 50 to 60 minutes or until wooden pick inserted near center comes out clean. Cool upright in pan on wire rack for 15 minutes; remove from pan. Place on serving plate, coconut side up. Cool completely.

Makes 16 servings.