Preheat your oven to 350°F (175°C). In a small saucepan or in the microwave, melt ½ cup of butter. Stir in chopped pecans and shredded coconut. Spread this mixture evenly across the bottom of a greased round cake pan.

In a large bowl, prepare the cake mix according to the box directions, adding eggs, oil, and water. Then mix in 2 cups of flour, ½ cup of yogurt or sour cream, ½ teaspoon of salt, and 3–4 mashed bananas. Stir until the batter is smooth and well combined.

In a medium bowl, beat softened cream cheese with 1 teaspoon of vanilla extract until creamy. Gradually add powdered sugar, mixing until smooth. Fold in chocolate chips at the end.

Pour half of the banana batter over the nut and coconut layer in your pan. Drop spoonfuls of the cream cheese mixture evenly over the batter, then gently spread it with a spatula. Pour the remaining banana batter on top, trying to cover the cream cheese layer without fully mixing them together.

Place the pan in the preheated oven and bake for 45–50 minutes. Check for doneness by inserting a toothpick in the center; it should come out mostly clean with just a few crumbs.

Let the cake cool in the pan for 15–20 minutes. Slice and serve warm or at room temperature. For a nice finishing touch, sprinkle with powdered sugar or drizzle with melted chocolate.