Banana Pecan Cake
Time: 15 min. prep + 30-40 min to bake + time to cool and frost

Yield: 15 servings
Recipe slightly adapted from Real Mom Kitchen

4 ripe bananas
1 French Vanilla Cake Mix (I used Betty Crocker)
1 1/4 C water
3 eggs
1 tsp cinnamon
1/3 C oil

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
5 C powdered sugar
1 T milk
1 tsp vanilla
1 C chopped pecans

1. Take four spotted, dotted and very ripe bananas. Take the peel off toss them into a medium sized bowl and mash them with a potato masher, or fork. This job can be done by those with small hands and a willing heart.
2. Into your stand mixer, or large mixing bowl empty the contents of the French Vanilla Cake Mix. 
Add 1 1/4 C water, 3 eggs, 1 teaspoon cinnamon and 1/3 cup vegetable or canola oil. Beat the ingredients on low for 1 minute. Scrape the bottom of the bowl and beat for an additional 2 minutes on medium speed.
3. Add the mashed bananas to the bowl. Mix until combined, about 1 minute.
4. Spray a 9x13 pan with cooking spray and pour the banana batter right on in. 
5. Bake the cake at 350 degrees for 35-40 minutes, of until a toothpick inserted into the center comes out nice and clean. 
6. Allow the cake to cool completely. 
7. Sprinkle 1/2 cup pecans onto the top of the cake. 
8. Into your stand mixer place 1 package softened cream cheese and 1/2 cup softened butter. Mix until well combined. Add 5 cups powdered sugar, 1 tablespoon milk and 1 teaspoon vanilla. Mix until nice and smooth.
9. Spread the frosting over the cake.
10. Sprinkle the remaining 1/2 cup pecans over the frosting. Cut, serve and enjoy!
Add a few banana slices to the top, just as you are serving...if you choose. It tastes wonderful with or without them. :)