TOPPING:

5 tbsp. butter, melted
1/2 c. brown sugar
1 c. coconut
1/3 c. chopped pecans
1/2 tsp. vanilla
1 c. rolled oats

CAKE:

1 c. sour cream
4 eggs (or 2 eggs and 4 egg whites)
2 lg. bananas, mashed
1 pkg. yellow cake mix

Stir topping until crumbly. Set aside.

Blend cake ingredients thoroughly. Pour 1/3 (2 cups) batter in greased and floured tube pan. Sprinkle with 1/3 of crumb mixture. Repeat twice, ending with crumb mixture.

Bake 50-60 minutes or until toothpick comes out clean. Cool upright in pan 15 minutes and then remove, turning so crumb mix is on top. 350 degrees.

For a more heart healthy recipe, omit coconut, use lite sour cream, the egg whites, and fewer pecans.