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
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 in the center comes 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.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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