2/3 cup ripe mashed bananas
1/2 cup softened butter
3 large eggs
3/4 cup water
2 cups Unbleached Flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 cup chopped pecans
Cake:
In mixing bowl, beat together mashed banana and butter until creamy.
Add eggs and water. Beat well. Stir in dry ingredients. Beat until
smooth. Add nuts. Spoon batter evenly into oiled and
floured bundt pan. Bake at 350 degrees for about 35 minutes. Cool
on wire rack 5 minutes, remove from pan, replace on rack and cool.
Frosting:
Blend thoroughly and spread on cool cake. Sprinkle with chopped
pecans. The frosting contains carob, which is a safe (almost tastes
like) chocolate substitute.
