Directions:
- Combine pecans, 1/4 cup of sugar and cinnamon and set aside.
- Cream butter and sugar until light, then beat in eggs, bananas and vanilla alternately with sour cream.
- Mix dry ingredients together and add slowly to creamed mixture.
- Do not overbeat.
- Sprinkle half the topping mixture in the bottom of a well greased 10 bundt pan.
- Pour half of batter over, then sprinkle with rest of topping.
- Pour remaining batter over.
- Bake at 350° for 45 minutes or until cake tests done.
- Cool ten minutes in pan, then invert onto wire rack to cool completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.58 Kcal (538 kJ) | ||
| Calories from fat | 65.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.29g | 11% | |
|---|---|---|---|
| Cholesterol | 16.99mg | 6% | |
| Sodium | 242.84mg | 10% | |
| Potassium | 77.87mg | 2% | |
| Total Carbs | 14.7g | 5% | |
| Sugars | 4.97g | 20% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 1.92g | 4% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.7mg | 4% | |
| Calcium | 40.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 356.76 Kcal (1494 kJ) | ||
| Calories from fat | 182.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.23g | 11% | |
|---|---|---|---|
| Cholesterol | 47.14mg | 6% | |
| Sodium | 673.79mg | 10% | |
| Potassium | 216.04mg | 2% | |
| Total Carbs | 40.77g | 5% | |
| Sugars | 13.8g | 20% | |
| Dietary Fiber | 3.95g | 6% | |
| Protein | 5.33g | 4% | |
| Vitamin C | 1.7mg | 1% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 1.9mg | 4% | |
| Calcium | 111.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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