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1
Preheat oven to 350 F. Grease and flour three 9 inch round cake pans, tapping out excess flour.
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2
In a bowl, whisk together the first 3 dry ingredients; set aside.
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3
Toast pecans*; set aside to cool.
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4
Mash bananas and measure out 2 cups; set aside.
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5
In a large bowl, cream softened butter and sugar until light and fluffy, about 4 minutes.
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6
Add the eggs, one at a time, beating well after each addition.
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7
Beat in bananas and vanilla.
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8
Add the flour mixture alternately with the buttermilk, beginning and ending with flour mixture.
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9
Stir in 3/4 cup of the pecans.
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10
Divide evenly into prepared pans.
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11
Bake in preheated oven for for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
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12
Cool in pans for 10 minutes before inverting onto wire racks to cool completely.
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13
Meanwhile take cream cheese and butter out of fridge to soften.
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14
FROSTING:
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15
Beat cream cheese, butter and sugar in small mixer bowl.
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16
Add vanilla.
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17
Spread only between layers and over top of cake.
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18
Sprinkle with the remaining 1/4 cup of pecans.
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19
*To toast pecans: Heat a cast iron, or other heavy skillet.
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20
Place the pecans in the pan and heat until they get hot and aromatic (only about 3 minutes), shaking constantly.
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21
Nutrition Facts: 1 serving (1 slice) equals 623 calories, 29 g fat (15 g saturated fat), 115 mg cholesterol, 509 mg sodium, 87 g carbohydrate, 2 g fiber, 7 g protein.
