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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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The state tree of Texas is the pecan tree, so this recipe definitely represents my area. A friend shared the recipe with me. It's been in her family for years and years. Ingredients:
1 cup butter, softened |
2-1/2 cups sugar |
4 eggs |
2 cups mashed ripe bananas (about 3 to 4 medium) |
2 teaspoons vanilla extract |
3-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
3/4 teaspoon salt |
1/2 cup buttermilk |
1 cup chopped pecans, toasted |
frosting: |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
3-1/2 cups confectioners' sugar |
1 teaspoon vanilla extract |
toasted chopped pecans |
Directions:
1. 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.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes; remove to wire racks to cool completely.
3. 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. Yield: 12-16 servings.
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