Ingredients
16
16 servings
- •1 ¼ cups white sugar, divided
- •1 tablespoon ground cinnamon
- •½ cup chopped pecans
- •2 cups all-purpose flour
- •1 teaspoon baking powder
- •1 teaspoon baking soda
- •¼ teaspoon salt
- •½ cup shortening
- •1 cup mashed banana
- •2 eggs
- •1 tablespoon pure vanilla extract
- •½ cup sour cream
- •6 tablespoons butter
- •¾ cup packed dark brown sugar
- •6 tablespoons milk
- •1 teaspoon pure vanilla extract
- •2 cups sifted powdered sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
- Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
- Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
- Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.
Nutritional Facts
Per 16 servings
- Calories: 380
- Carbohydrate: 58g
- Fat: 16g
- Fiber: 1g
- Protein: 3g
- Sugar: 43g
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