- 1/2 cup butter or margarine, softened
- 1 1/2 cups sugar
- 2 eggs, separated
- 1 teaspoon baking soda
- 1/4 cup plus 1 tablespoon buttermilk
- 2 cups all-purpose flour
- 3 large ripe bananas, mashed
- 1 cup chopped pecans
- Caramel Frosting
How to Make It
Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in mashed bananas and pecans.
Beat egg whites (at room temperature) until stiff peaks form: fold into batter.
Pour batter into 2 greased and floured 8-inch round cake pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans 10 minutes; remove layers from pans, and let cool completely.
Spread Caramel Frosting between layers and on top and sides of cooled cake.