Topsy-Turvy Banana Crunch Cake

*All credit goes to the editors at Publications Internationals, Ltd.*
1/3 cup uncooked old-fashioned oats
3 tablespoons packed brown sugar
1 tablespoon all-purpose flour
1/4 tsp. ground cinnamon
2 tablespoons butter
2 tablespoons chopped pecans
1 package yellow cake mix without pudding in the mix
1/2 cup sour cream
1/2 cup mashed banana (about 1 medium)
1 egg

*Directions*
1. Preheat oven to 350F. Lightly grease an 8-inch square baking pan. 2. Combine oats, brown sugar, flour and cinnamon in a small bowl. Cut in butter with pastry blender or 2 knives until mixture is crumbly. Stir in pecans. 3. Beat cake mix, sour cream, banana and egg in medium bowl with electric mixer at low speed about 1 minute or until blended. Increase speed to medium; beat 1-2 minutes or until smooth. Spoon half of batter into prepared pan; sprinkle with half of oat topping. Repeat with remaining batter and topping. 4. Bake 25-30 minutes or until toothpick inserted into center comes out clean. Cool completely on wire rack.