Buttermilk Banana Cake

This is a yummy way to get rid of old black bananas other than banana bread.

Ingredients:

3/4 c. butter, softened

1 c. sugar

1/2 c. packed brown sugar

2 eggs

1 c. mashed over ripe bananas (about 2)

1 tsp. vanilla

2 c. cake flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 c. buttermilk

Filling:

1/2 c. sugar

2 Tblsp. flour

1/4 tsp. salt

1/2 c. half-and-half

2 Tblsp. butter

1 tsp. vanilla

1/2 c. chopped pecans

Frosting:

2 c. heavy chipping cream

1/4 c. powdered sugar

In large mixing bowl cream butter and sugars until light and fluffy. Add eggs, beat for 2 minutes. Add bananas and vanilla, beat for another 2 minutes. Combine cake flour, baking powder, and soda, and salt. add to the creamed mixture alternately with the buttermilk. our into 2 greased and floured 9" round cake pans and bake at 375 degrees for 25-30 minutes. cool for ten minutes before removing from pan and letting cool completely on wire rack. 

For filling, combine the sugar, flour, and salt in a saucepan. Stir in half-and-half until smooth, and add butter. Bring to a boil, cook and stir for 2 minutes. remove from heat stir in vanilla and pecans. Cool, and spread between cake layers.

For frosting, beat heaving whipping cream in a clean bowl until soft peaks form and gradually add powdered sugar beating until stiff peaks form. Spread over top and sides of the cake. Store in the refrigerator.