Banana Sour Cream Coffee Cake

Combine pecans, 1/4 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 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 10-inch Bundt pan.

Spoon half of butter into pan.

Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan.

Bake at 350° for 40 to 45 minutes or until cake tests done.

Cool cake for 5 minutes in pan on wire rack.

Loosen edges of cake, if necessary.

Invert cake on serving plate; serve warm or cold.

Yields one 10-inch coffee cake.