Banana Nut Cake With Butter Pecan Frosting

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 9
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup egg substitute, beaten until frothy (egg beaters)
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup banana, ripe (mashed)
• 1/2 cup pecans, chopped
• 1/2 cup unsalted butter, softened
• 1/4 cup 1% low-fat milk
• 1 teaspoon vanilla extract
• 1 dash salt
• 2 -2 1/2 cups confectioners' sugar
• 1 cup pecans, finely chopped

Recipe

• 1 preheat oven to 350°f; grease an 8 inch square baking pan.
• 2 for the cake: in a large bowl, cream together 1/2 cup unsalted butter and the granulated sugar.
• 3 add egg substitute; stir in the ½ teaspoon vanilla extract.
• 4 in a separate bowl, sift together the flours, baking soda and salt.
• 5 beat the flour mixture into the creamed mixture gradually until just combined.
• 6 fold in the ½ cup chopped pecans and the banana.
• 7 pour mixture into the greased 8 inch square pan and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
• 8 cool in pan on a wire rack; frost when cooled.
• 9 for the frosting: in a small bowl, cream the ½ cup unsalted butter.
• 10 beat in the milk, 1 teaspoons vanilla, dash salt and enough confectioner's sugar to achieve spreading consistency (somewhere between 2-2½ cups).
• 11 stir in the 1 cup finely chopped pecans, frost your cake, then garnish cake with additional chopped or whole pecans (your choice).
• 12 a good candidate for oamc but freeze unfrosted.