Preheat oven to 350. Combine pecans, 2 tablespoons sugar, and cinnamon. Stir well and set aside. Combine shortening and 3/4 cup sugar; cream until light and fluffy. Beat in eggs, bananas, and vanilla; stir in sour cream. Combine remaining dry ingredients; add to creamed mixture. Pour batter into greased 8 inch square pan. Sprinkle cinnamon mixture over top and bake 50 minutes or until cake tests done. Posted to MC-Recipe Digest V1 #249 Date: Thu, 17 Oct 1996 11:14:42 -0700 From: Gerald Edgerton
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|Serving Size: 1 Serving (1700g)|
|Recipe Makes: 1|
|Calories from Fat: 1602 (33%)|
|Amt Per Serving||% DV|
|Total Fat 178g||237 %|
|Saturated Fat 57.1g||285 %|
|Monounsaturated Fat 76.3g|
|Polyunsanturated Fat 28.2g|
|Cholesterol 2198.1mg||676 %|
|Sodium 2400.1mg||83 %|
|Potassium 2181.5mg||57 %|
|Total Carbohydrate 747.8g||220 %|
|Dietary Fiber 20.3g||81 %|
|Sugars, other 727.5g|
|Protein 103.3g||148 %|
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Calories per serving: 4928
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