Banana-Sour Cream Coffee Cake

I forgot to take a photo before we cut into it!

I got this recipe somewhere on the internet and changed it a little. Next time I make it I will use another pan and not start the layers with the streusel mix.

Banana-Sour Cream Coffee Cake

Streusel Mix:

2/3 c Pecans; chopped 1/4 c Sugar 1/2 tsp Cinnamon

1/2 c Shortening

1 c Sugar

2 Eggs, at room temperature

3-4 bananas, very ripe

1 tsp Vanilla extract

1/2 c Sour cream OR greek yogurt OR plain yogurt

1 ½ c white wheat flour mixed with some white flour

1 tsp Baking powder

1 tsp Soda

1/4 tsp Salt

Combine 1/4 c sugar and cinnamon, then add pecans; mix, and set aside. Combine shortening and sugar; cream until light and fluffy. Beat in eggs (one at a time), bananas, and vanilla; stir in sour cream. Batter will look funky. That’s ok. Combine remaining dry ingredients; add to creamed mixture, and stir just enough to blend. Sprinkle half of reserved cinnamon mixture into bottom of a well-greased 10inch Bundt 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.