Banana Pecan Torte

I must confess that I do not normally like bananas in cakes but this is a recipe I tried out for folks at work and found that it was very good. This is one of those cakes that tastes better when eaten a day or two later and the cake actually gets more moist.

1 cup butter, softened

2 1/2 cups sugar

4 eggs

2 cups mashed ripe bananas (about 3 -4 medium)

2 tsp. vanilla extract

3 1/2 cups all-purpose flour

2 tsp. baking powder

3/4 tsp. salt

1/2 cup buttermilk

1 cup toasted pecans, chopped

Frosting:

1 package (8 oz) cream cheese, softened

1/2 cup butter, softened

3 1/2 cups confectioners' sugar

1 tsp. vanilla extract

1. In a mixing bowl, cream butter and sugar until light and fluffy.

2. Add the eggs, one at a time, beating well after each addition.

3. Beat in bananas and vanilla.

4. Combine the flour, baking powder and salt; add to the creamed mixture alternately with the buttermilk. Stir in pecans last.

5. Pour into three greased and floured 9-inch round baking pans. Bake at 350 degrees F., for 30 -35 minutes or until a toothpick comes out clean.

6. Cool for 10 minutes before removing from pans to wire racks to cool completely.

7. For the frosting: beat the cream cheese, butter and sugar in a small mixing bowl. Add vanilla. Spread between layers and over top of cake. Sprinkle with pecans or shaved chocolate. Store in refrigerator.