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Banana Pecan Torte

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.

12-16 ServingsPrep: 15 min. Bake: 30 min.

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 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

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 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

2 of 2

Banana Pecan Torte (continued)

Directions (continued)

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. Yield: 12-16
servings.

Nutrition Facts: 1 serving (1 slice) equals 623 calories, 29 g fat (15 g saturated fat), 115 mg cholesterol, 509 mg sodium, 87 g carbohydrate, 2 g fiber, 7 g protein.