BANANA-SOUR CREAM COFFEE CAKE

Ingredients And Procedures

Ingredients
1/2	cup	pecans, chopped
1/4	cup	sugar
2	teaspoon	cinnamon
1/2	cup	shortening
1	cup	sugar
2	each	eggs
1	cup	bananas, mashed
1	teaspoon	vanilla extract
1/2	cup	sour cream
2	cup	flour
1	teaspoon	baking powder
1	teaspoon	soda
1/4	teaspoon	salt

Directions:
Combine pecans, 1/4 c 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 10inch Bundt pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bakeat 350 degrees 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.

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