Yield: 12 Servings
|-JUDY GARNETT PJXG05A|
|1 pack||Coconut Pecan Frosting mix OR- Almond Frosting mix|
|1 cup||Sour cream|
|1||Yellow cake mix|
|2 larges||Bananas; (1 1/2 cup), sliced thin|
Preheat oven to 350 deg. Grease and flour a 10 inch tube pan. In a sauce pan, melt butter and stir in frosting mix until crumbly. Set aside. In a large mixer bowl, blend in cake mix, sour cream, eggs and ½ cup of bananas until moistened. Beat 2 minutes at med. speed; then fold in remaining 1 c. of bananas. Pour ½ of batter into pan then one half of crumb mixture. Add remaining batter and top with the rest of crumb mixture. Bake 55 to 60 minutes or until toothpick comes out clean. Cool on cake rack 30 minutes in upright position. Remove from pan with crumb mixture on top.
Source: Angels & Friends, OH