Comments: Linda Fryar, Stanton, TX - The state tree of Texas is the pecan tree, so this recipe definitely represents my area. A friend shared the recipe with me. It's been in her family for years and years.

1 C butter or margarine, softened

2-1/2 C sugar

4 eggs

2 C mashed ripe bananas (about 4 medium)

2 tsp vanilla extract

3-1/2 C all-purpose flour

2 tsp baking soda

3/4 tsp salt

1/2 C buttermilk

1 C chopped pecans, toasted.

FROSTING:

1 pkg (8 oz) cream cheese, softened

1/2 C butter or margarine, softened

3-1/2 C confectioners' sugar

1 tsp vanilla extract

Toasted chopped pecans

• In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in Pecans.
• Pour into three greased and floured 9-in. round cake pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes; remove to wire racks to cool completely.
• For frosting, beat cream cheese, butter and sugar in a small mixing bowl. Add vanilla. Spread between layers and on top of cake. Sprinkle with pecans.

  Yield: 12-16 servings