Banana Crunch Cake

From Pillsbury Bake-off 1973 grand prize winner. Sounds good to me!

• Ready In: 1 hr 20 mins
• Serves: 16

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 1/4ounce) package  yellow cake mix with pudding

Directions

1. 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.
2. In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed.
3. 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.
4. 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.