1/2 c. shortening
1 c. sugar
2 eggs
1 c. ripe banana, mashed
1/2 tsp. vanilla
1/2 c. sour cream
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pecans or walnuts
1/4 c. sugar
1/2 tsp. cinnamon

Preheat oven to 350 degrees. In large bowl, cream shortening and sugar until fluffy. Beat in eggs, bananas and vanilla. Stir in sour cream. Sift together flour, baking powder, soda and salt, and gently fold into creamed mixture by hand, stirring just to blend.

Mix together nuts, sugar and cinnamon. Sprinkle half of this into bottom of well greased 6 1/2 cup ring mold, tube pan or bundt pan. Spoon in 1/2 the batter. Sprinkle with remaining nuts and add rest of batter. Bake at 350 degrees for 40 to 45 minutes until cake tester comes out clean. Let stand in pan on rack for 5 minutes. Loosen around edges and turn out on plate.

Makes 12 servings.