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

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, stir just enough to blend. Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10-inch bundt pan; spoon half of the batter into pan. Sprinkle remaining cinnamon mix onto batter; add rest of batter. Bake at 350 degrees for 40-45 minutes or until done. Cool 5 minutes in pan.