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| 1/2 Tasse | pecans chopped |
| 1/4 Tasse | sugar |
| 1/2 Teelöffel | cinnamon |
| 1/2 Tasse | shortening |
| 1 Tasse | sugar |
| 2 | eggs |
| 1 Tasse | Bananas mashed |
| 1 Teelöffel | vanilla extract |
| 1/2 Tasse | sour cream |
| 2 Tasse | all-purpose flour |
| 1 Teelöffel | baking powder |
| 1 Teelöffel | soda |
| 1/4 Teelöffel | salt |
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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 sour 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. Bake at 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.
Nancy Coleman.
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