Recipe by: Southern Living Preparation Time: 0:20 Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add bananas; mix until smooth. Stir in eggs. Combine flour and soda. Add to banana mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla, bourbon, and pecans. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire racks. Spread Banana-Nut Frosting between layers and on top of cake. Yield: one 3-layer cake. BANANA CUPCAKES: Spoon batter into paper-lined muffin pans, filling each cup two-thirds full. Bake at 350 degrees for 20 minutes. Remove from pans, and let cool on wire racks. Frost with Banana-Nut Frosting. Yield: 4 dozen. Posted to Bakery-Shoppe Digest V1 #396 by firstname.lastname@example.org (Angela L Gilliland) on Nov 18, 1997
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|Serving Size: 1 Serving (408g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 491 (35%)|
|Amt Per Serving||% DV|
|Total Fat 54.6g||73 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 463.4mg||143 %|
|Sodium 1025.3mg||35 %|
|Potassium 294.6mg||8 %|
|Total Carbohydrate 218.5g||64 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 216.2g|
|Protein 19.4g||28 %|
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Calories per serving: 1414
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