Pecan-Banana Cream Cake

This layer cake has mashed banana & buttermilk in the nutmeg batter, plus sliced bananas with mint & lemon between layers, and cream cheese-pecan frosting.

Ingredients:

• 1 stick butter, at room temperature
• 1 cup sugar
• 3 eggs, separated
• 1 cup mashed bananas
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 4 medium bananas, sliced
• Zest of 1 lemon
• Juice of 1 lemon
• 1 tablespoon fresh mint, chopped
• 2 cups chopped pecans, lightly toasted
• Frosting:
• 1 8-ounce package cream cheese, at room temperature
• 1 stick butter, at room temperature
• 1 pound confectioner's sugar, sifted
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Grease and flour two, 9-inch round baking pans. Cream butter and sugar together. Add egg yolks; beat well. Add mashed bananas and mix well. Sift dry ingredients and add to butter mixture. Stir until just combined. Add buttermilk and vanilla. Beat egg whites to soft peaks and gently fold into batter. Pour batter into prepared pans. Set on the middle rack of oven; bake for 25-30 minutes or until cake tester comes out clean. Cool in pans on a rack for ten minutes. Remove from pans and cool on rack for two hours. Once cake is cool and ready for the frosting, prepare sliced bananas. In a medium bowl, combine bananas, lemon zest, juice and mint. Lightly toss to coat bananas. Place one cooled cake layer on a serving plate; spread top with cream cheese frosting. Arrange slices of bananas over frosting, cover with second cake layer, and frost top and sides of cake. Press pecans into sides of cake, reserving a small amount to sprinkle on top of cake.

Number of Servings: 12-16

Notes from the Cook: If you want to make this cake festive, just add desired food coloring to frosting and to sliced bananas. Kids love this cake, especially the big kids--like my Dad.