Ingredients
1 cup butter, softened2-1/2 cups sugar4 large eggs, room temperature2 cups mashed ripe bananas (about 3 to 4 medium)2 teaspoons vanilla extract3-1/2 cups all-purpose flour2 teaspoons baking soda3/4 teaspoon salt1/2 cup buttermilk1 cup chopped pecans, toastedFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened3-1/2 cups confectioners’ sugar1 teaspoon vanilla extractToasted chopped pecans
Preparation
In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda and salt;; add to creamed mixture alternately with buttermilk. Stir in pecans.
Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, for 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
For the frosting, beat cream cheese, butter and sugar in a small bowl. Add vanilla. Spread between layers and over top of cake. Sprinkle with pecans. Store in the refrigerator.
