Banana-Sour Cream Coffee Cake 2
INGREDIENTS:
1/2 c Pecans; chopped
1/4 ts Cinnamon
1/2 c Shortening
3/4 c Sugar; (plus 2 Tbsp.)
2 Eggs
1 c Mashed Bananas
1 ts Vanilla
1/2 c Sour Cream
2 c Flour
1 ts Baking Powder
1 ts Baking Soda
1/4 ts Salt
1/2 c Pecans; chopped
1/4 ts Cinnamon
1/2 c Shortening
3/4 c Sugar; (plus 2 Tbsp.)
2 Eggs
1 c Mashed Bananas
1 ts Vanilla
1/2 c Sour Cream
2 c Flour
1 ts Baking Powder
1 ts Baking Soda
1/4 ts Salt
Preheat oven to 350.
Combine pecans, 2 tablespoons sugar, and cinnamon. Stir well and set aside. Combine shortening and 3/4 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. Pour batter into greased 8 inch square pan. Sprinkle cinnamon mixture over top and bake 50 minutes or until cake tests done.
Combine pecans, 2 tablespoons sugar, and cinnamon. Stir well and set aside. Combine shortening and 3/4 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. Pour batter into greased 8 inch square pan. Sprinkle cinnamon mixture over top and bake 50 minutes or until cake tests done.