• 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 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

In a large mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each addition.  Stir in vanilla.  Combine the flour, baking soda and salt; add to creamed mixture, beating just until combined.  Fold in banana and pecans.

Pour into a greased 8″ square baking dish.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted neat the center comes out clean.  Cool on a wire rack.

In a small mixing bowl, cream butter.  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.

YIELD:  9 servings