Gluten Free Banana Crunch Cake

A great Coffee Cake to eat while watching #HailState Baseball! #RallyBanana

Ingredients:

1/2 c gf flour
1 c sweetened flaked coconut
1 c quick oats
3/4 c brown sugar
1/2 c chopped pecans
1/2 c butter (cold)
2 cups (3 large) very ripe bananas
1/2 c sour cream
4 eggs
1 yellow cake mix

Directions:

Heat oven to 350º. Grease and flour 10" tube pan ( I used a regular bundt pan) - set aside. In a medium bowl combine flour, coconut, oats, brown sugar and pecans - mix well. Using a fork or pastry blender, cut in butter until mixture is crumbly. In your mixing bowl combine bananas, sour cream and eggs. Beat at a low speed until smooth. Add cake mix and beat on high for 2 minutes.
Spread 1/3 of cake batter into your prepared pan, sprinkle with 1/3 of coconut mix and repeat layers ending with coconut mix. Bake 50-60 minutes or until toothpick inserted near center comes out clean. Cool in pan for 15 minutes the transfer to rack to cool completely. Flip it over so you have all that crunchy stuff on top.

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