Banana Crunch Cake

5 tablespoons butter
1 container coconut, pecan or coconut almond frosting mix
1 cup rolled oats
1 cup dairy sour cream
4 eggs
2 large bananas
1 (18.25 ounce) box yellow cake mix

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

In saucepan, melt butter; stir in frosting mix and rolled oats until crumbly. Set aside.

In large bowl, blend next three ingredients until smooth. Blend in cake mix; beat two minutes at medium speed. Pour 1/3 of batter (2 cups) into prepared pan.

Sprinkle with 1/3 of crumb mixture (1 cup). Repeat twice with batter and crumbs, ending with crumb mixture.

Bake 50 to 60 minutes until a wooden pick inserted in center comes out clean. Cool upright in pan for 15 minutes. Remove from pan and turn so that crumb mixture is on top.

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