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Banana Cake
SWEET CELEBRATIONS The Banana Cake from Stop and Smell the Rosemary is easy and perfect for Mother’s Day, or any time. (Photo courtesy of the Junior League of Houston)
From Stop and Smell the Rosemary
Cake:
½ cup (1 stick) unsalted butter, at room temperature
1½ cups sugar
2 large eggs
3 large bananas, mashed
¾ cup chopped pecans
¼ cup milk
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
Frosting:
2 Tablespoons unsalted butter, melted
2 cups powdered sugar, sifted
1 banana, mashed
½ to 1 cup chopped pecans
Preheat the oven to 325 degrees. Grease and flour a 9- by 13-inch baking dish. Cream butter and sugar in a large bowl. Mix in eggs and banana. Add pecans, milk and vanilla, blending well. Sift flour and baking soda. Add to banana mixture. Pour into prepared pan. Bake 30 to 35 minutes.
Cream butter, powdered sugar and banana. Spread frosting on warm cake and sprinkle with pecans. Serves 8 to 10.
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