1/4 c. sugar
1/2 c. chopped nuts
1/4 c. currants
2 tsp. cinnamon
1/2 c. butter
1 c. sugar
1 c. mashed ripe banana
2 eggs
1/2 c. sour cream
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
Dash of salt

In a small bowl, combine the first 4 ingredients; reserve. In another bowl, cream together the butter and 1 cup sugar. Add bananas, sour cream and egg; mix well. Beat in remaining ingredients.

In a well greased 10 inch Bundt or angel cake pan, place half the nut mixture, then half the batter; repeat. Bake for approximately 45 minutes at 350 degrees. To serve: Cool slightly and invert on a plate.