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Banana Nut Cake

Sweet, buttery frosting and a sprinkling of chopped nuts top this yummy cake that's loaded with banana and pecan flavor. Serve it with a steaming cup of coffee...or a cold glass of milk. —Marlene Saunders, Lincoln, Nebraska

9 ServingsPrep: 20 min. Bake: 30 min. + cooling

Ingredients

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mashed ripe banana
1/2 cup chopped pecans, toasted
BUTTER PECAN FROSTING:
1/2 cup butter, softened
1/4 cup 2% milk
1 teaspoon vanilla extract
Dash salt
2 to 2-1/2 cups confectioners' sugar
1 cup finely chopped pecans, toasted
Additional chopped pecans, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add
eggs, one at a time, beating well after each addition. Beat in
vanilla. Combine the flour, baking soda and salt; add to creamed
mixture just until combined. Fold in banana and pecans.
Pour into a greased 8-in. square baking dish. Bake at 350° for
30-35 minutes or until a toothpick inserted near the center comes

2 of 2

Banana Nut Cake (continued)

Directions (continued)

out clean. Cool on a wire rack.
In a small bowl, cream butter until light and fluffy. Beat in the
milk, vanilla, salt and enough confectioners' sugar to achieve
spreading consistency. Stir in toasted pecans. Frost cake. Garnish
with additional pecans if desired. Yield: 9 servings.

Nutrition Facts: 1 serving (1 piece) equals 608 calories, 36 g fat (14 g saturated fat), 103 mg cholesterol, 476 mg sodium, 70 g carbohydrate, 3 g fiber, 6 g protein.