Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cabrera Estate in Malakoff, Texas in 1986.

Ingredients Edit

Frosting Edit

Directions Edit

  1. Preheat oven to 350°F.
  2. Grease and flour rectangular cake pan and set aside.
  3. In a large mixing bowl cream butter and sugar until light and fluffy then add eggs and vanilla and blend thoroughly.
  4. Sift together flour, baking powder, baking soda and salt and add to creamed mixture alternately with sour cream beginning and ending with dry ingredients.
  5. Stir in bananas and pecans then spread in pan and bake for 45 minutes.
  6. Cool and frost with frosting.
  7. For frosting combine all ingredients and blend well.

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