1 c. coconut
1 c. rolled oats
3/4 c. firmly packed brown sugar
1/2 c. flour
1/2 c. chopped pecans
1/2 c. butter
1 1/2 c. (2 lg.) very ripe bananas, sliced
1/2 c. sour cream
4 egg
1 yellow cake mix with pudding

Preheat oven to 350 degrees. Grease and flour a 10 inch tube pan.

In medium bowl, combine coconut, rolled oats, brown sugar, flour and pecans. Using pastry blender or fork, cut in butter until mixture is crumbly. Set aside.

In large bowl, combine bananas, sour cream, and eggs; blend until smooth. Add cake mix and beat two minutes at highest speed of mixer.

Spread 1/3 of batter into prepared pan; sprinkle with 1/3 of crunch mixture. Repeat layers twice with batter and crunch mixture.

Bake at 350 degrees for 50 to 60 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes. Remove from pan; place on serving plate crunch side up. Serves 16.