Coffeecake with Banana

• 1/2 cup chopped walnuts
• 1/4 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 cup shortening
• 1 cup sugar
• 2 eggs
• 1 cup very ripe bananas, mashed
• 1 teaspoon vanilla
• 1/2 cup sour cream
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon soda
• 1/4 teaspoon salt

Method

Preheat oven to 350°F .  Carefully grease a ten inch Bundt pan.

Combine pecans, 1/4 cup sugar, and cinnamon.  Blend well and set aside.

In a large bowl, cream together shortening and 1 cup sugar. When mixture is light and fluffy, beat in eggs, bananas, and vanilla.  When that is well mixed, stir in sour cream.

In a separate bowl, mix together remaining dry ingredients. Add all at once to creamed mixture, and stir just enough to blend.

Evenly distribute half of reserved cinnamon mixture into bottom of Bundt pan.  Spoon half of batter into pan, also being sure it's evenly distributed.

In a similar fashion, distribute remaining cinnamon mixture over batter and put remaining batter into pan. Bake in preheated 350°F oven degrees for 40 to 45 minutes or until cake tests done using the toothpick method.

Without removing cake from pan, let cool for 5 minutes on a wire rack. Loosen edges of cake, if necessary, then invert over a serving plate. 

Yield: one 10 inch coffee cake.

Contributor: Donna W. Hines

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