Preheat oven to 350°
Ingredients:
- 2-1/2 cups all-purpose flour
- 1-1/2 cups sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup Trinity Valley Pecan Pieces
- 1/2 cup butter
- 3 ripe bananas mashed
- 2/3 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
In a large bowl, mix together the flour, sugar, baking powder, salt, and banking soda. Stir in Trinity Valley Pecan Pieces. In a mixing bowl, using electric mixer, blend together butter and bananas on low just until blended. Slowly add buttermilk, eggs and vanilla. Fold banana mixture into dry ingredients and beat with mixer on low for 2 minutes. Pour mixture into lightly greased and floured cake pans and bake in oven for 30 minutes or until toothpick inserted in center comes out clean.
Allow to cool then frost with chunky chocolate icing.
Chunky Chocolate Icing
Ingredients:
- 1 egg
- 2/3 cup evaporated milk
- 2/3 cup granulated sugar
- 1/4 cup butter
- 8 ounces bittersweet dark chocolate
- 3/4 cup Trinity Valley Pecan Pieces.
Lightly beat egg then pour into saucepan. Add milk, sugar, butter, and chocolate. Cook over medium heat, stirring constantly, until mixture is thick and bubbly (approximately 10-12 minutes). Remove from heat, stir in Trinity Valley Pecan Pieces, and allow to cool. Spread over cake and serve for dessert, or just for fun. |
