INGREDIENTS
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FOR THE CAKE:
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8 tbsp. unsalted butter, softened
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2 1/4 cups cake flour
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2 tsp. baking powder
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1 tsp. baking soda
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1/4 tsp. salt
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1 1/3 cups sugar
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1 cup mashed ripe bananas (from about 2 medium bananas)
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2 eggs
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Scant 1/2 cup buttermilk
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1 cup coarsely chopped shelled unsalted pecans
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FOR THE FROSTING:
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1 cup sugar
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2 tbsp. instant espresso powder
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6 egg yolks
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1 lb. unsalted butter, cut into small pieces and softened