** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Combine pecans, 1/4 c sugar, and cinnamon; stir well, and set aside.
2. Combine shortening and 1 cup sugar; cream until light and fluffy.
3. Beat in eggs, bananas, and vanilla; stir in saour cream.
4. Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend.
5. Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10inch Bundt pan; spoon half of batter into pan.
6. Sprinkle remaining cinnamon mixture over batter; spoon remaining batter into pan.
7. Bakeat 350 degrees for 40 to 45 minutes or until cake tests done.
8. Cool cake 5 mintus in pan on a wire rack. Loosen edges of cake, if necessary.
9. Invert cake on serving plate; serve warm or cold.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Banana, Gluten, Natural Sweeteners, Pecan allergies.
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