Beat all ingredients at low speed with an electric mixer 30 seconds. Scrape down sides, and beat at medium speed 3 minutes. Use batter immediately, following directions for desired cake.
Note: For testing purposes only, we used Betty Crocker Pound Cake Mix.
Banana-Pecan Cake Batter: Prepare Banana Cake Batter as directed; stir 1 cup chopped toasted pecans into batter. Use immediately, following directions for desired cake.
Banana-Pecan Pound Cake: Sprinkle 1/4 cup chopped toasted pecans evenly on bottom of a greased and floured 10-inch Bundt pan; spoon Banana-Pecan Cake Batter into prepared pan. Bake at 350° for 35 to 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan, and cool completely on wire rack.
Mini Banana-Pecan Pound Cake Loaves: Spoon Banana-Pecan Cake Batter evenly into 5 (5- x 3-inch) greased and floured loaf pans. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.
Banana Cupcakes: Place 24 paper baking cups in muffin pans. Spoon Banana Cake Batter evenly into paper cups, filling two-thirds full. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove cupcakes from pans, and let cool completely on wire racks. Top each with Buttercream Frosting.