BANANA-PECAN SHEET CAKE

Banana-Pecan Sheet Cake image

A dear friend of mine gave me this recipe, and I make it often, especially for potlucks. Sometimes I make it ahead, freeze the cake and then frost it before the party. -Merrill Powers, Spearville, Kansas

Provided by Taste of Home

Time 55m

Yield 24 servings.

Number Of Ingredients 16

Ingredients

1/2 cup butter, softened
1-2/3 cups sugar
2 large eggs
1-1/2 cups mashed ripe bananas
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
2/3 cup buttermilk
1/2 cup chopped pecans
FROSTING:
1/3 cup butter, softened
3 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3 to 4 tablespoons fat-free milk
1/3 cup finely chopped pecans, toasted

Steps:

Preheat oven to 350°. Coat a 15x10x1-in. baking pan with cooking spray., In a large bowl, beat butter and sugar until blended. Add eggs, one at a time, beating well after each addition. Add bananas, mixing well (mixture will appear curdled)., In another bowl, whisk flour, baking powder, salt and baking soda; add to butter mixture alternately with buttermilk, beating well after each addition. Fold in pecans., Transfer to prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For frosting, in a large bowl, combine butter, confectioners' sugar and vanilla. Add enough milk to achieve desired consistency. Frost cake. Sprinkle with toasted pecans.

Nutrition Facts : Calories 267 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 240mg sodium, Carbohydrate 43g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.