Ingredients
3/4 cup butter, softened1 cup sugar1/2 cup packed brown sugar2 eggs1 cup mashed ripe bananas (about 2 medium)1 teaspoon vanilla extract2 cups cake flour1 teaspoon baking powder1 teaspoon baking soda1/2 teaspoon salt1/2 cup buttermilkFILLING:1/2 cup sugar2 tablespoons all-purpose flour1/4 teaspoon salt1/2 cup half-and-half cream2 tablespoons butter1 teaspoon vanilla extract1/2 cup chopped pecansFROSTING:2 cups heavy whipping cream1/4 cup confectioners’ sugar
Preparation
In a large bowl, cream butter and sugars until light and fluffy. Beat in the eggs, bananas and vanilla; beat for 2 minutes. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour into two greased and floured 9-in. round baking pans. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, combine the sugar, flour and salt in a small saucepan. Stir in half-and-half until smooth; add butter. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla and pecans. Cool. Spread between cake layers.
In a chilled large bowl, beat whipping cream until soft peaks form. Gradually beat in confectioners’ sugar, a tablespoon at a time, until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator.
