1/2 c. all-purpose flour
1 c. coconut
1 c. rolled oats
3/4 c. firmly packed brown sugar
1/2 c. chopped pecans
1/2 c. butter
1 1/2 c. sliced very ripe bananas
1/2 c. sour cream
4 eggs
1 pkg. yellow cake mix

Heat oven to 350 degrees. 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.

In large bowl, combine bananas, sour cream and eggs; blend until smooth. Add cake mix; beat 2 minutes at high speed. Spread 1/3 of batter into 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 at 350 degrees for 50-60 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 15 minutes; remove from pan and place on serving plate.