½cupshortening (I use butter flavored Crisco or Nutiva)(100 grams)
1cupsugar(200 grams)
2largeeggs
1cupmashed bananas, make sure they are very ripe(240 grams)
1teaspoonvanilla extract
½cupsour cream
2cupsall-purpose flour, weight it out or measure lightly(250 grams -- light handed 2 cups)
1teaspoonbaking powder
1teaspoonbaking soda
¼teaspoonsalt
Instructions
Preheat oven to 350 degrees F. Spray a 12 cup (10 inch) Bundt pan with flour-added cooking spray or grease well. You can also use two 8x4 inch loaf pans.
Combine pecans, ¼ c sugar, and cinnamon; stir well, and set aside.
Combine shortening and 1 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, and stir just enough to blend.
Sprinkle half of reserved cinnamon mixture into bottom of prepared pan; spoon half of batter into pan. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan.
Bake at 350 degrees for 40 to 45 minutes or until cake tests done. Cool cake 5 minutes in pan on a wire rack. Loosen edges of cake, if necessary. Invert cake on serving plate; serve warm or cold.