2 (1 oz.) squares unsweetened chocolate
1 c. butter, softened
2 3/4 c. sugar
3 eggs
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 c. mashed bananas
2/3 c. buttermilk
1 tbsp. vanilla
1 c. chopped pecans

Melt chocolate in top of double boiler; cool. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with banana, buttermilk and melted chocolate. Mix well. Stir in vanilla and pecans. Spoon batter into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 30 minutes.

FROSTING:

1/3 c. butter, soft
5 c. sifted powdered sugar
1/3 c. cocoa
1/4 tsp. salt
1/2 c. to 1/2 c. plus 1 tbsp. evaporated milk

Combine first 4 ingredients in a mixing bowl; beat. Add milk until frosting reaches spreading consistency. Beat until smooth.