Banana-Sour Cream Coffee Cake

• 1/2 cup pecans chopped
• 1/4 cup sugar
• 2 teaspoons cinnamon
• 1/2 cup vegetable shortening
• 1 cup sugar
• 2 large eggs
• 1 cup bananas mashed
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 2 cups flour, all-purpose
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon 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 saour cream.
4. Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend.
5. Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10 inch Bundt pan; spoon half of batter into pan.
6. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan.
7. Bakeat 350F (180C) for 40 to 45 minutes or until cake tests done.
8. Cool cake 5 minutes in pan on a wire rack.
9. Loosen edges of cake, if necessary.
10. Invert cake on serving plate; serve warm or cold.
11. Yield: one 10 inch coffee cake.

pecans, sugar, cinnamon, vegetable shortening, sugar, eggs, bananas mashed, vanilla, sour cream, flour, baking powder, baking soda, salt

Taken from recipeland.com/recipe/v/banana-sour-cream-coffee-cake-57 (may not work)