Banana Crunch Cake

Ingredients

Directions

Heat oven to 350 F.

Grease and flour 10-inch tube pan.

Lightly spoon flour into measuring cup and level off.

In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well.

Using fork or pastry blender, cut in margarine until mixture is crumbly; set aside.

In large bowl, combine bananas, sour cream and eggs; blend 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 twice using remaining batter and coconut mixture, ending with coconut mixture.

Bake for 50-60 minutes or until toothpick inserted near center comes out clean.

Cool upright in pan 15 minutes; remove from pan.

Place on serving plate, coconut side up.

Cool completely

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.