1/2 c. chopped pecans
1/4 c. sugar
1/2 tsp. ground cinnamon
1/2 c. shortening
1 c. sugar
2 eggs
1 c. mashed bananas
1 tsp. vanilla extract
1/2 c. commercial sour cream
2 c. all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt

Combine pecans, 1/4 cup sugar and cinnamon. Stir well. 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 batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan. Bake at 350 degrees for 40-45 minutes or until cake test 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.