1/2 c. butter, room temperature
1 1/4 c. sugar
2 eggs
2 c. sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
3 ripe small bananas, mashed
3/4 c. chopped walnuts, toasted

Preheat oven to 350 degrees. Cream butter and sugar in mixing bowl. Add eggs one at a time, beating well after each addition. Sift together dry ingredients and add to butter mixture alternately with milk, beginning and ending with dry ingredients. Fold in mashed banana and walnuts. Pour into greased 9 x 5 inch loaf pan and bake until toothpick inserted in center comes out clean, about 1 hour. Let cool in pan 5 minutes, invert on cake rack to cool.

ICING:

1 c. butter, room temperature
1 c. sugar
3 eggs
2 tsp. instant coffee dissolved in 1/4 c. coffee liqueur
1 banana
1 oz. (2 tbsp.) Grand Marnier
1/2 c. chopped walnuts, toasted (garnish)

In small bowl of electric mixer, cream butter and sugar at medium speed. Use high speed and add eggs one at a time, beating well after each addition. Blend in dissolved instant coffee mixture.

To assemble: slice cake in half lengthwise. Place bottom layer cut side up on cake platter. Slice banana and arrange evenly over cake. Sprinkle with Grand Marnier. Spread one half (third) of icing over bananas. Add top layer and frost top only with remaining icing. Garnish with walnuts. Refrigerate.