Banana Crunch Cake

Cake Ingredients
1/2    Cup self-raising flour
1       Cup    coconut
1       Cup      rolled oats
3/4    Cup           firmly packed brown sugar
1/2    Cup      chopped pecans
1/2    Cup     margarine or butter
1 1/2 Cups    sliced very ripe bananas
1/2    Cup sour cream
4       eggs
1       Pkg.   Moist plain or yellow cake mix

16 servings.

                                         Directions                                                 
 

1. Pre-heat oven to 350 F or 180C.

2. Grease and flour 10-inch tube pan. 

3.  Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut,  

    rolled oats, brown sugar and pecans; mix well.

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

5.  In large bowl, combine bananas, sour cream and eggs; blend until smooth.

6.  Add cake mix; beat 2 minutes at high speed.

7.  Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture.

     Repeat layers twice more using remaining batter and coconut mixture, ending with

     coconut mixture.  

8.  Cook for 50 to 60 minutes or until toothpick inserted in center comes out clean.

Cool upright in pan.  When cool, remove from pan. Place on serving plate, coconut side up.