5 tbsp. butter
1 pkg. coconut pecan or coconut almond frosting mix
1 c. sour cream
4 eggs
2 lg. ripe bananas
1 pkg. yellow cake mix

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. Melt butter in saucepan; stir in frosting mix until crumbly; set aside. In large bowl, blend sour cream, eggs, 1/2 cup bananas and cake mix until moistened. Beat 2 minutes at high speed. Fold in remaining 1 cup bananas. Pour 1/2 of batter into pan. Sprinkle with 1/2 of crumb mixture. Spread remaining batter and top with crumb mixture. Bake at 350 degrees for 50 to 60 minutes or until toothpick in center comes out clean. Cool upright in pan 30 minutes. Remove from pan with crumb mixture on top.