Ingredients:
1/2 cup butter, softened
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour, all purpose
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon allspice
3 bananas, mashed ( over-ripe is best, with black peel)
1/2 cup milk
1 cup ground pecans or 1 cup walnuts
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
3 tablespoons milk ( or more)
1/2 cup pecans or 1/2 cup walnuts, chopped,whole,or ground,for garnish ( OPTIONAL)
Directions:
In mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, combining well, then add vanilla.
In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda).
Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier).
Stir in nuts, and pour into a greased 9 x 13 inch baking dish.
Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done).
Allow to cool in pan before glazing.
GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons.
Decorate surface of glazed cake with nuts, if desired.
This cake refrigerates very well, making it a great”make ahead” dessert.
For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.
Servings: 16-18
Time preparation: 10 min.
Time total: 40 min.