Ingredients

• 1.25 cups white sugar , divided
• 1 tablespoon ground cinnamon
• 0.5 cups chopped pecans
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.25 teaspoons salt
• 0.5 cups vegetable shortening
• 1 cup mashed bananas
• 2 eggs
• 1 tablespoon pure vanilla extract
• 0.5 cups sour cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
2. 2 Combine 1/4 cup white sugar and cinnamon in a small bowl; stir in pecans. Sift flour, baking powder, baking soda, and salt together into another bowl.
3. 3 Beat remaining 1 cup white sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in banana, eggs, and 1 tablespoon vanilla extract. Add sour cream; beat until just blended. Add flour mixture; beat until blended.
4. 4 Sprinkle 2 tablespoons pecan mixture into the prepared pan; top with 1/2 batter, sprinkle remaining pecan mixture on top, followed by remaining 1/2 batter.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan on a wire rack for 5 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release the cake onto the rack to finish cooling.
6. 6 Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; boil 1 to 2 minutes. Off heat, add 1 teaspoon vanilla extract; gradually stir in confectioners' sugar. Drizzle caramel icing over cake.

Nutrition per serving