2 mashed bananas
1 c. granulated sugar
1 c. brown sugar
2 eggs
1/2 c. shortening
2 c. flour
1 t. baking powder
1/2 t. salt
3/4 c. buttermilk with 1 t. baking soda
1 t. vanilla
1/2 c. pecans
Place bananas in food processor. Cream bananas and both sugars. Add eggs. Add shortening and combine well. Combine dry ingredients in a separate bowl. In measuring cup, combine buttermilk and soda. Alternately add dry ingredients and buttermilk mixture to sugar mixture, beating until smooth. Stir in vanilla and chopped pecans.
Place batter in greased 9x13 dish and bake at 375 degrees for approximately 30 minutes or until a toothpick comes out clean. Let cool completely and frost with banana frosting (recipe follows).
(You can bake this in round cake pans, but the icing is a consistency that makes the layers want to slip. If you layer the cake, do it quickly and put it in the refrigerator immediately after frosting.) Top cake with chopped pecans.
Banana Frosting
1/2 c. softened butter (1 stick)
1 pureed banana
1 lb. powdered sugar
1/2 t. vanilla
nuts for top of cake
Cream butter and banana with hand mixer. Add powdered sugar gradually until smooth and creamy. (No milk is needed.)
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