Banana Sour Cream Coffee Cake

• 1/2 c. chopped pecans
• 1/4 c. sugar
• 1/2 tsp. ground cinnamon
• 1/2 c. Crisco shortening
• 1 c. sugar
• 2 eggs
• 1 c. mashed bananas
• 1 tsp. vanilla extract
• 1/2 c. commercial sour cream
• 2 c. all-purpose flour
• 1 tsp. baking powder
• 1 tsp. soda
• 1/4 tsp. salt

1. Combine pecans, 1/4 cup sugar and cinnamon; stir well and set aside.
2. Combine shortening and 1 cup sugar; cream until light and fluffy.
3. Beat in eggs, bananas and vanilla; stir in sour cream. Combine remaining dry ingredients; add to creamed mixture and stir just enough to blend.
4. Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10-inch Bundt pan.
5. Spoon half of butter into pan.
6. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan.
7. Bake at 350u0b0 for 40 to 45 minutes or until cake tests done.
8. Cool cake for 5 minutes in pan on wire rack.
9. Loosen edges of cake, if necessary.
10. Invert cake on serving plate; serve warm or cold.
11. Yields one 10-inch coffee cake.

pecans, sugar, ground cinnamon, shortening, sugar, eggs, bananas, vanilla extract, sour cream, flour, baking powder, soda, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=547469 (may not work)