A very old banana nut cake recipe which has been handed down through my family.
Banana Nut Cake
1 1/2 cups white sugar
1/2 cup butter
1 1/2 cups all-purpose flour
1 teaspoon vanilla extract
4 tablespoons buttermilk
1 teaspoon baking soda
3 ripe bananas, mashed
1 cup chopped pecans
3 tablespoons butter, softened
2 cups confectioners’ sugar
3 tablespoons heavy whipping cream
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2 Separate the eggs and set aside.
3 Stir the baking soda into the buttermilk. Cream 1/2 cup of the butter or margarine with the white sugar. Add the egg yolks, and vanilla, beating well. Add flour alternately with the mashed bananas. Stir in the buttermilk mixture.
4 Beat the egg whites until stiff. Stir the pecans into the cake batter then fold in the egg whites. Pour batter into prepared pans.
5 Bake at 350 degrees F (175 degrees C) for 25 minutes or until cakes test done. Let cakes cool in pans than ice and top with pecan halves if desired.
6 To Make Icing: Cream 3 tablespoons butter or margarine with the confectioners’ sugar. Stir in the heavy cream until well blended. Spread icing on to cooled cake layers.