Banana Cake Recipe with Banana Frosting

1. Grease two 9-inch layer cake pans and line with wax paper or parchment paper rounds, or grease and flour a 13-by-9-by-2-inch baking pan. Grease waxed paper.
2. Sift together the flour, baking powder, soda, 1/2 teaspoon of salt, and spices. In a large mixing bowl cream 1/2 cup of butter and granulated sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.

1.  Add sifted dry ingredients alternately with mashed bananas, beginning and ending with dry ingredients. Beat well after each addition.
2. Pour batter into prepared pan(s); bake at 375° for 20 to 25 minutes, or until cake springs back when touched lightly with finger.
3.  Cool in pans for about 10 minutes (13x9x2-inch size may be left in the pan) - remove to racks and remove wax paper.
4.  Cool thoroughly before frosting.

Frosting

1. Cream 1/4 cup of butter with the 1/8 teaspoon of salt.
2.  Combine 1/2 cup of mashed banana and vinegar.
3.  Add banana mixture to butter mixture alternately with confectioners' sugar.
4.  Beat until frosting is fluffy.
5.  Garnish top and/or sides of cake with chopped toasted pecans, if desired.
    

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.