Combine ¼ cup of the sugar, the pecans, and the cinnamon in a small bowl. Mix to combine.
Sprinkle half into a generously greased bundt pan.
Use a stand mixer or a hand mixer to make the batter.
1) Cream butter and sugar
2) Add eggs, vanilla, sour cream, and bananas
3) Stir in dry ingredients
Spread half of the batter into the pan, followed by the rest of the pecan topping.
Cover with the remaining batter.
Bake for 40–45 minutes at 350°F. Let rest for 10 minutes then invert the coffee cake onto a platter.
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