Banana-Pecan Sheet Cake
"A dear friend of mine gave me this recipe, and I make it often, especially for potlucks. Sometimes I make it ahead, freeze the cake and then frost it before the party. —Merrill Powers, Spearville, Kansas..."
INGREDIENTS
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1/2 cup butter, softened
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1-2/3 cups sugar
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2 large eggs
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1-1/2 cups mashed ripe bananas
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2-1/2 cups all-purpose flour
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3 teaspoons baking powder
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1 teaspoon salt
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1/4 teaspoon baking soda
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2/3 cup buttermilk
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1/2 cup chopped pecans
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FROSTING:
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1/3 cup butter, softened
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3 cups confectioners' sugar
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1-1/2 teaspoons vanilla extract
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3 to 4 tablespoons fat-free milk
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1/3 cup finely chopped pecans, toasted
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