Banana Crunch Cake
From More Family Favorites by QVC’s Mary Beth Roe.
5 tablespoons butter
1 package coconut pecan or coconut almond frosting
1 cup oatmeal
1 cup sour cream
2 large ripe bananas
1 package yellow cake mix
Preheat oven to 350°. Grease and flour 10 inch tube pan. In a saucepan melt butter, stir in frosting and oatmeal until crumbly. Set aside.
In a large bowl blend sour cream, eggs and bananas until smooth. Blend in cake mix for 2 minutes, then pour 1/3 batter into tube pan, and sprinkle 1/3 crumb mixture into pan on top of batter. Repeat twice with batter and crumb mixture, ending with crumb mixture on the top.
Bake for 50 to 60 minute. Remove from oven when toothpick inserted comes out clean. Cool.