BANANA-SOUR CREAM COFFEE CAKE

1 1/4 cups sugar, divided

1/2 cup chopped pecans

1 tsp. ground cinnamon

1/2 cup butter, softened

2 eggs

1 cup mashed ripe bananas

1/2 cup sour cream

1/2 tsp. vanilla

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

Preheat oven to 350°.  In a small bowl, stir together 1/4 cup sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased 12-cup Bundt pan.  Set remaining mixture aside.

In a large bowl, beat butter at medium speed of an electric mixer until fluffy; gradually add remaining 1 cup sugar, beating 5 to 7 minutes.  Add eggs, 1 at a time, beating just until yellow disappears.  Add banana, sour cream, and vanilla, beating at low speed just until blended.

Combine flour, baking powder, soda, and salt; fold into creamed mixture.  Pour half of batter into prepared pan; sprinkle with remaining pecan mixture.  Top with remaining batter.

Bake 45 minutes or until a long toothpick inserted in center comes out clean.  Cool in pan on wire rack 10 minutes remove from pan, and cool on wire rack.

Can sprinkle with a dusting of powdered sugar before serving, if desired.