1/2 cup butter, softened
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup packed light brown sugar
2 cups butter, softened
1 cup white sugar
3 tablespoons vegetable oil
2 cups milk
2 tablespoons all-purpose flour
1 1/2 cups banana peel
3 cups chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 7x7 inch pans. Sift together the flour and baking soda, set aside. In a large bowl, cream together the butter, light brown sugar and brown sugar until fluffy. Beat in the eggs one at a time. Combine 1/2 of the flour mixture with the milk and vanilla extract and mix on medium speed until well blended. Beat in the flour mixture, then stir in the flour mixture. Fold the greased and floured pans into one another. Spread batter evenly into prepared pans.
Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pans on a wire rack.
To make the frosting: In a small bowl, combine 1/2 cup brown sugar, butter and brown sugar. Beat on low speed until fluffy. Beat 2 tablespoons flour into the creamed mixture. Spread over cooled cake and refrigerate until firm. Frost with remaining flour mixture.
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