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Category   Desserts - Breads
Sub Category   None

3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. ground cinnamon
tsp. salt
3 large eggs, beaten
c. vegetable oil
4 large very ripe bananas, mashed (2 c.)
1 c. chopped pecans
1 tsp. vanilla
Cream Cheese Frosting-
1 pkg. 8 oz. cream cheese, softened
c. butter (1 stick), softened
1 pkg. (1 lb.) powdered sugar
1 tsp. vanilla
c. chopped pecans

Preheat oven to 350 degrees. Pam spray and flour three 9-inch round cake pans; set pans aside. In large bowl, stir together flour, sugar, baking soda, cinnamon, and salt. Add eggs and oil, and stir just until dry ingredients are moistened, do not beat. Stir in bananas, pecans, and vanilla. Divide batter equally among prepared pans. Bake cake 25 to 28 minutes or until toothpick inserted in center of layers comes out clean. Cool layers in pans on wire racks 10 minutes. With small metal spatula or knife, loosen layers from sides of pans; invert onto racks to cool completely, about 1 hour. While layers are cooling, prepare cream cheese frosting.
Cream Cheese Frosting In medium bowl, with mixer on medium speed, blend together cream cheese and butter. Gradually beat in sifted powdered sugar, increase speed to medium-high; beat until frosting is light and fluffy, then beat in vanilla. Reserve pecans to sprinkle on frosted cake or, if you like, stir them into frosting. Fill and frost cake, using about cup frosting between each layer.

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