2 1/4 c. sugar
3/4 lb. butter, softened
3 eggs, beaten
1 1/2 tsp. baking soda
6 ripe bananas, mashed
2 c. chopped pecans
Pinch of salt
3 c. flour

Cream together sugar, butter and eggs. Add bananas. In another bowl sift together flour, salt and soda. Add flour mixture a little at a time to sugar butter mixture. Mix well after each addition. Add nuts. Pour batter into well greased and floured angel cake pan.

Bake 1 hour at 300°F. Can be frozen.