Banana Nut Cake

Recipe View Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. (5 minutes)

Recipe View Separate the eggs into two bowls, setting whites aside. (2 minutes)

Recipe View In a small bowl, stir the baking soda into the buttermilk and set aside. (1 minute)

Recipe View In a large bowl, cream together 1/2 cup (1 stick) of softened butter and the granulated sugar until light and fluffy. (5 minutes)

Recipe View Add the egg yolks and vanilla extract to the creamed mixture, beating well to combine. (2 minutes)

Recipe View Gradually add the flour alternately with the mashed bananas to the wet ingredients, mixing until just combined. (3 minutes)

Recipe View Stir in the buttermilk mixture. (1 minute)

Recipe View In a clean, dry bowl, beat the egg whites until stiff peaks form. (5 minutes)

Recipe View Gently stir the chopped pecans into the cake batter, then carefully fold in the beaten egg whites. (3 minutes)

Recipe View Pour the batter evenly into the prepared cake pans. (2 minutes)

Recipe View Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. (25-30 minutes)

Recipe View Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Recipe View To Make Icing: In a medium bowl, cream together 3 tablespoons of softened butter and the confectioners' sugar until smooth. (3 minutes)

Recipe View Stir in the heavy cream until the icing reaches a smooth, spreadable consistency. (2 minutes)

Recipe View Once the cakes are completely cool, spread the icing evenly over the top of one cake layer, then place the second layer on top. (3 minutes)

Recipe View Spread the remaining icing over the top of the second layer. Garnish with pecan halves, if desired. (2 minutes)