1/2 cup butter, softened
1-2/3 cups sugar
2 large eggs
1-1/2 cups mashed ripe bananas
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2/3 cup buttermilk
1/2 cup chopped pecans
1/3 cup butter, softened
3 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3 to 4 tablespoons fat-free milk
1/3 cup finely chopped pecans, toasted
1. Preheat oven to 350°. Coat a 15x10x1-in. baking pan with cooking spray.
2. In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add bananas, mixing well (mixture will appear curdled).
3. In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Fold in pecans. 4. Transfer to prepared pan. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
5. For frosting, in a large bowl, combine butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost cake. Sprinkle with toasted pecans.
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
YIELD: 24 servings.
If cake is made ahead frosting just before serving is recommended.
1 piece: 267 calories, 10g fat (4g saturated fat), 35mg cholesterol, 240mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 3g protein.