Banana Crunch Cake

1/2 cup Pillsbury BEST® All Purpose or Unbleached 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 (2 large) sliced very ripe bananas
1/2 cup sour cream
4 eggs
1 (18.25-oz.) pkg. Pillsbury® Moist Supreme® Yellow Cake Mix

Heat oven to 350F. Grease and flour 10-inch tube pan.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well. With fork or pastry blender, cut in margarine until mixture is crumbly. Set aside.

In large bowl, combine bananas, sour cream and eggs; beat at low speed 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 350F. for 50 to 60 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Remove cake from pan; place on serving plate, coconut side up. Cool 1 hour or until completely cooled.

High Altitude Instructions:
Add 3 tablespoons flour to dry cake mix. Bake at 375F. for 45 to 55 minutes.

Source: Pillsbury