Ingredients
1/2 cup butter, softened1-2/3 cups sugar2 large eggs1-1/2 cups mashed ripe bananas2-1/2 cups all-purpose flour3 teaspoons baking powder1 teaspoon salt1/4 teaspoon baking soda2/3 cup buttermilk1/2 cup chopped pecansFROSTING:1/3 cup butter, softened3 cups confectioners’ sugar1-1/2 teaspoons vanilla extract3 to 4 tablespoons fat-free milk1/3 cup finely chopped pecans, toasted
Preparation
Preheat oven to 350°. Coat a 15x10x1-in. baking pan with cooking spray.
In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add bananas, mixing well (mixture will appear curdled).
In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Fold in pecans.
Transfer to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
For frosting, in a large bowl, combine butter, confectioners’ sugar and vanilla. Add enough milk to achieve desired consistency. Frost cake. Sprinkle with toasted pecans.
