Banana Nut Cake

Calling all Banana lovers….Y’all are going to thank the heavens above that you came for a visit today 😉
This Cake is so moist and bursting with banana and pecans that it is a guaranteed to be a family favorite.

It’s not overly sweet. In fact I like to serve left overs for breakfast. And the longer it sits the more intense the flavor becomes. The trick is trying to save a piece for a day or so to test out that theory.
Banana Nut Cake
2/3 Cup Butter, softened
1 2/3 Cup Sugar
2/3 Cup Milk
4-5 Ripe Banana’s, mashed
2 Egg’s
1 teaspoon Vanilla
2 1/4 Cup All Purpose Flour
1 1/4 teaspoon Baking Powder
1 1/4 teaspoon Baking Soda
1 teaspoon Salt
1 Cup Pecans, chopped

Preheat oven to 350 degree’s
Cream together the butter and sugar for 3 minutes. Add in milk, banana’s,eggs and vanilla mix on low for 2 minutes.
Sift together all the dry ingredients, add to the batter 1/4 cup at a time while mixing on a low speed. Scrap down sides of bowl, and mix on med. high for 1 minutes. Fold in Pecan’s. Pour batter into a greased & floured 10 inch bundt pan. Bake on center rack oven for 1 hour to 1 hour and 20 minutes. *Make sure that the center is cooked through Let cake cool for 15 minutes before inverting it onto a cake plate. Do NOT force cake to “drop” from pan. As is cool’s it will pull away from the pan on it’s own.