Title: Banana-Sour Cream Coffee Cake
Categories: Bread Coffeecake Southern
Yield: 1 Cake

1/2	c	Pecans; chopped
1/4	c	Sugar
1/2	ts	Cinnamon
1/2	c	Shortening
1	c	Sugar
2		Eggs
1	c	Bananas; mashed
1	ts	Vanilla extract
1/2	c	Sour cream
2	c	All-purpose flour
1	ts	Baking powder
1	ts	Soda
1/4	ts	Salt

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 mintus 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.

SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman.

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