1/2 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 1/4 c. sugar
2 eggs
1 c. mashed banana
1 tsp. vanilla extract
2 1/4 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 c. chopped pecans
2 tbsp. sugar
1 tsp. ground cinnamon
Glaze (recipe follows)

Cream butter and cream cheese; gradually add 1 1/4 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in banana and vanilla.

Combine flour, baking powder, and soda; gradually add to banana mixture, stirring well. Combine pecans, 2 tablespoons sugar, and cinnamon; stir half of pecan mixture into batter. Pour half of batter into a greased and floured 10-inch bundt pan; sprinkle with remaining nut mixture. Pour remaining batter into pan.

Bake at 350 degrees for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely. Spoon glaze over coffee cake. Yield: 1 (10 inch) cake.

GLAZE:

3/4 c. sifted powdered sugar
1 tbsp. warm water

Combine ingredients; stir until smooth. Yield: about 1/2 cup.