Banana-Pecan Sheet Cake

• 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
• 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

1. Preheat oven to 350u0b0. Coat a 15x10x1-in. baking pan with cooking spray.
2. 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).
3. 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.
4. 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.
5. 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.

butter, sugar, eggs, mashed ripe bananas, flour, baking powder, salt, baking soda, buttermilk, pecans, butter, sugar, vanilla, milk, pecans

Taken from www.tasteofhome.com/recipes/banana-pecan-sheet-cake/ (may not work)