1/2 cup all-purpose flour
1 cup sweetened coconut flakes
1 cup rolled oats
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/2 cup butter
1 1/2 cups very ripe bananas
1/2 cup sour cream
4 large eggs
1 box yellow cake mix
Preheat oven to 350 degrees.
Grease and flour a 10-inch tube pan; set aside.
In a medium mixing bowl combine the flour, coconut, oats, brown sugar, and pecans; mix together well.
Using a pastry blender, cut the butter into the flour mixture until crumbly; set aside.
In a large mixing bowl, combine the bananas, sour cream, and eggs; blend until smooth. Add the cake mix and beat for 2 minutes at high speed with mixer. Spread a third of the batter into the prepared tube pan. Sprinkle a third of the coconut mixture over the batter; repeat the layers twice, ending with coconut.
Bake at 350 degrees for 50 minutes to 1 hour or until a wooden toothpick inserted in the center comes out clean. Cool in the upright pan for 15 minutes then remove from pan to a serving plate. Place the coconut side up. Allow to cool completely.