Happy Monday~

Hope you all had a wonderful weekend and that you all have a great week ahead of you! Our weekend was nice. It was unuasally warm and so we did take advantage of that and worked outside, and played a lot too.

I thought I'd share this wonderful cake recipe with you all. It is from a Taste of Home Magazine and one of the best cakes! Oh it's so yummy! It is always a huge hit when I make it.


Banana Nut Cake

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 to 2-1/2 cups confectioners' sugar
1 cup finely chopped pecans, toasted
Additional chopped pecans, optional



In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture, beating just until combined. Fold in banana and pecans.
Pour into a greased 8-in. square baking dish. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a small mixing 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 additional pecans if desired.


I am going to work on getting the scrapbook / craft room all back in order. It was a mess through the holidays, as I stored gifts in there, wrapping and shipping supplies and all! So I need to get with it, so I can get to scrapping again!

Blessings,