Banana Sour Cream Cake

A delicious way to use up ripe bananas!

Topping:

1/2 cup chopped pecans

1/4 cup brown sugar

1/2 tsp cinnamon

Mix and set aside.

Batter:

1/2 cup shortening (I use Crisco in the blue box)

1 cup white sugar

2 eggs

1 cup bananas, mashed (about 2 bananas)

1 tsp vanilla

1/2 cup sour cream

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

Preheat oven: to 350 degrees

1. Combine shortening, sugar & sour cream until light and fluffy.

2. Beat in eggs, bananas & vanilla.

3. Combine dry ingredients and mix with creamed mixture.

4. Spoon HALF of the batter into a well-greased bundt (or angel food cake tube pan).

5. Cover with HALF of the topping mixture.

6. Spoon remainder of batter onto topping and top with remainder of topping mixture.

7. Bake for 40-45 minutes until cake tests done with inserted wooden toothpick coming out clean.