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1
Heat oven to 350F.
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2
Grease and flour two (9-inch) round cake pans; set aside.
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3
Combine sugar, butter and 2 teaspoons vanilla in bowl.
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4
Beat at low speed, scraping bowl often, until creamy.
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5
Continue beating, adding eggs one at a time, until well mixed.
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6
Stir in 1 cup mashed bananas and sour cream.
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7
Gently stir in flour and baking soda.
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8
Pour batter into prepared pans.
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9
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
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10
Cool 5 minutes; remove from pans.
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11
Cool completely.
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12
Place whipping cream into bowl; beat at high speed, scraping bowl often, until soft peaks form.
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13
Continue beating, gradually adding powdered sugar and 1 teaspoon vanilla, until stiff peaks form.
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14
Add melted chocolate.
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15
Continue beating until well mixed.
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16
(Do not overbeat.)
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17
Place 1 cake layer onto serving plate; spread with half of chocolate cream.
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18
Slice 1 banana; lay banana slices on top of chocolate cream.
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19
Top with remaining cake layer.
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20
Frost top of cake with remaining chocolate cream.
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21
Cover; refrigerate 2 hours or overnight.
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22
Slice remaining banana just before serving.
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23
Arrange banana slices around outside edge of cake.
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24
Sprinkle pecans in center of cake.
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25
Store refrigerated.
