Preheat the oven to 350°F (175°C).

Grease a Bundt or tube pan and set aside.

In a small bowl, mix together pecans and cinnamon sugar.

In a large bowl, cream together shortening and sugar until light and fluffy.

Beat in eggs one at a time, then stir in the mashed bananas and vanilla extract.

Blend in the sour cream.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Pour half of the batter into the prepared pan.

Sprinkle the cinnamon-sugar pecan mixture over the batter.

Pour the remaining batter over the pecan mixture.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10-15 minutes before inverting onto a wire rack to cool completely.

Prepare caramel icing (not described in recipe, requires additional knowledge).

Drizzle caramel icing over the cooled cake.