BANANA CRUNCH TUBE CAKE

1/2 cup white whole-wheat flour

1 cup unsweetened flaked coconut
1 cup raw oats
1/2 cup firmly packed Splenda Brown Sugar Blend
1/2 cup chopped pecans
1/2 cup butter
1 1/2 cups very ripe bananas, mashed
1/2 cup low-fat or fat-free sour cream
4 large eggs
1 box sugar-free 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, Splenda, and pecans; mix together well. Using a pastry blender or two knives cut the butter into the mixture until crumbly. Set aside.

In large mixer bowl, combine the bananas, sour cream and eggs, blending until smooth. Add the cake mix and beat for 2 minutes at high speed.

Spread 1/3 of the cake batter into the bottom of the prepared tube pan; top with 1/3 of the crumb mixture. Repeat layers two more times, ending with the crumb mixture.

Bake at 350 degrees for 50 to 60 minutes until a wooden pick inserted in center comes out clean. Cool in upright pan for 15 minutes then remove from pan to serving plate with crumb side up to continue to cool completely.

This is a dessert recipe and should be treated as such. Do not make this cake and eat it by yourself! This is a good dessert to take to functions where you are asked to bring a dish. Have a piece with your family, friends, co-workers, etc and allow them to enjoy the rest. If making this for home, once it is cut, freeze slices in individual ziptop freezer bags and pull one out when you have a sweet tooth.