"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Banana Pecan Torte Recipe

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This recipe for Banana Pecan Torte, by , is from Aunts, Aprons, Appetites and Anecdotes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Zongker
Added: Saturday, September 13, 2008


1 c. butter
2 1/2 c. sugar
4 eggs
2 c. mashed ripe bananas
2 tsp. vanilla
3 1/2 c. flour
2 tsp. baking soda
3/4 tsp. salt
1/2 c. buttermilk
1 c. chopped toasted pecans
8 oz. softened cream cheese
1/2 c. butter
3 1/2 c. confectioner's sugar
1 tsp. vanilla
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 min. or until toothpick inserted comes out clean. Cool in pans 10 min. then 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. Optional: Instead of layered cake, can bake in 2 loaf pans for 1 hour.




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