Studded with pecans, this extremely moist banana pecan cake gets its boatload of banana flavor from using overly ripe bananas. Older bananas are better than mashing fresh from the store.
1 1/2 cups Oil
2 1/2 cups Sugar
1 1/2 cups Mashed ripe bananas
1/2 cup Buttermilk
1 Tablespoon Vanilla
3 cups Flour
1 tsp Soda
3/4 Tablespoon Salt
1 cup Chopped pecans
Banana Pound Cake Frosting1/2 cup Margarine, softened
8 ounces Cream cheese, softened
1 package (1 pound box) Confectioners' sugar, sifted
Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 10 inch tube pan
Beat eggs in large mixer bowl until light. Add oil and
sugar, beating until fluffy. Combine bananas, buttermilk and vanilla in bowl,
mix well. Sift the flour, soda and salt together. Add to the egg mixture alternately
with banana mixture, beating well after each addition. Stir in the pecans.
Pour banana pecan pound cake batter into prepared pan.
Bake banana pecan cake.
Cool in pan for several minutes. Invert onto serving plate.
Spread frosting over cooled banana cake.
Cream the margarine and cream cheese in medium
mixer bowl until light and fluffy.
Add confectioners' sugar gradually, beating until smooth.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!