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.