Banana-Sour Cream Coffee Cake

Directions

Combine pecans, ¼ cup sugar, and cinnamon; stir well, and set aside.

Combine shortening and 1 cup sugar; cream until light and fluffy. Beat in eggs, bananas, and vanilla; stir in saour cream.

Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend.

Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10 inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bakeat 350℉ (180℃) for 40 to 45 minutes or until cake tests done.

Cool cake 5 minutes in pan on a wire rack. Loosen edges of cake, if necessary. Invert cake on serving plate; serve warm or cold.

Yield: one 10 inch coffee cake.