Directions
Heat oven to 350 F.
Grease and flour 10-inch tube pan.
Lightly spoon flour into measuring cup and level off.
In medium bowl, combine flour, coconut, rolled oats, brown sugar and pecans; mix well.
Using fork or pastry blender, cut in margarine until mixture is crumbly; set aside.
In large bowl, combine bananas, sour cream and eggs; blend until smooth.
Add cake mix and beat 2 minutes at high speed.
Spread 1/3 of batter in greased and floured pan; sprinkle with 1/3 of coconut mixture.
Repeat layers twice using remaining batter and coconut mixture, ending with coconut mixture.
Bake for 50-60 minutes or until toothpick inserted near center comes out clean.
Cool upright in pan 15 minutes; remove from pan.
Place on serving plate, coconut side up.
Cool completely
