Banana Pecan Torte

• 1 cup butter, softened
• 2-1/2 cups sugar
• 4 large eggs, room temperature
• 2 cups mashed ripe bananas (about 3 to 4 medium)
• 2 teaspoons vanilla extract
• 3-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1/2 cup buttermilk
• 1 cup chopped pecans, toasted
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3-1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• Toasted chopped pecans

1. In a large bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda and salt;; add to creamed mixture alternately with buttermilk. Stir in pecans.
2. Pour into 3 greased and floured 9-in. round baking pans. Bake at 350u0b0 until a toothpick inserted in the center comes out clean, for 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely.
3. For the frosting, beat cream cheese, butter and sugar in a small bowl. Add vanilla. Spread between layers and over top of cake. Sprinkle with pecans. Store in the refrigerator.

butter, sugar, eggs, mashed ripe bananas, vanilla, flour, baking soda, salt, buttermilk, pecans, cream cheese, butter, sugar, vanilla, pecans

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