1 Preheat oven to 350 degrees and spray 2 (8 inch) round cake pans with cooking spray
2 With an electric mixer, beat cake mix, eggs, oil, water, and sour cream on low until combined. Beat on high for 2 minutes.
3 Place banana slices evenly on the bottom of the two cake pans.
4 In a small saucepan melt butter. Add brown sugar and lemon juice and heat until dissolved. Pour half of the brown sugar mixture into each of the 2 round cake pans over the bananas. Sprinkle coconut over brown sugar sauce.
5 Pour cake batter on top of the coconut into the two pans, dividing equally.
6 Bake 35-40 minutes or until toothpick in the center comes out clean. Remove from oven and let sit for 5 minutes. Invert onto serving dishes. Slice to serve.
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|Serving Size: 1 Serving (53g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 123 (66%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 53mg||16 %|
|Sodium 62.3mg||2 %|
|Potassium 70.4mg||2 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 14.7g|
|Protein 1.5g||2 %|
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Calories per serving: 185
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