Banana Pecan Torte
1 C butter or margarine — softened
2 1/2 C sugar
4 eggs
2 C mashed ripe bananas (about 4 medium)
2 tsp vanilla extract
3 1/2 C all-purpose flour
2 tsp baking soda
3/4 tsp salt
1/2 C buttermilk
1 C chopped pecans — toasted.
FROSTING:
1 pkg cream cheese — (8 oz) softened
1/2 C butter or margarine — softened
3 1/2 C confectioners’ sugar
1 tsp vanilla extract
Toasted chopped pecans
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in Pecans.
Pour into three greased and floured 9-in. round cake pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes; remove to wire racks to cool completely.
For frosting, beat cream cheese, butter and sugar in a small mixing bowl. Add vanilla. Spread between layers and on top of cake. Sprinkle with pecans.
Yield: 12-16 servings
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