Banana Nut Cake

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup mashed ripe banana
1/2 cup chopped pecans, toasted

Butter Pecan Frosting
1/2 cup butter, softened
1/4 cup milk
1 teaspoon vanilla extract
Dash salt
2-2 1/2 cups confectioners’ sugar
1 cup finely chopped pecans, toasted
Additional chopped pecans, optional

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine flour, baking soda and salt; add to creamed mixture, beating until combined. Fold in banana and pecans.

Pour into a greased 8-inch square baking dish. Bake at 350 degrees for 30–35 minutes or until a toothpick inserted near the center comes out clean. Cool.

In a bowl, cream butter. Beat in the milk, vanilla, salt and enough confectioners’ sugar to achieve spreading consistency. Stir in toasted pecans. Frost cake. Garnish with pecans if desired.