| Directions: |
Preheat oven to 350.
1. Cream butter, gradually add sugar, beating well at medium speed with an electric mixer. Add bananas; mix until smooth. Stir in eggs.
2. Combine both flours and baking soda. Add to banana mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix after each addition. Stir in vanilla, orange juice and pecans.
3. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350 degrees for 35 to 40 minutes or until wooden toothpick inserted into center comes out clean. Cool in pans 10 minutes, remove from pans and cool completely on wire racks. Frost.
** NOTE: Granulated fructose, which you can find at health food stores, will make your cake much more dense. If you want a lighter cake, go ahead and use regular sugar. Also, on the show, to try to make the cake healthier, we used 1 1/2 cups of whole wheat flour and 2 cups regular flour. That, along with the granulated fructose, made the cake more like a banana bread. Ken thought the cake was WAY too dry, even with the icing. Therefore, we recommend using 3 1/2 cups unbleached all purpose flour as the original recipe calls for.
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