1/2 c. butter, softened
1 1/2 c. sugar
2 eggs, separated
1 tsp. baking soda
1/2 tsp. salt
1/3 cup buttermilk
2 c. all-purpose flour
3 large ripe bananas, mashed
1 c. chopped pecans
1 tsp. vanilla

Cream butter and sugar until fluffy.

Add egg yolks, one at a time with electric mixer, beating well after each addition. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in bananas, vanilla and pecans. Beat egg whites until stiff peaks form. Fold into batter. Pour batter into 2 greased and floured 9 inch pans.

Bake at 350°F for 30 minutes or until toothpick inserted in center of cake comes out clean. Remove cakes from pans and cover cakes immediately until cool to retain moisture. Ice with caramel frosting.

Caramel Frosting:

1 1/2 sticks butter
1 1/2 c. brown sugar
1/3 c. evaporated milk
3/4 box powdered sugar
1 tsp. vanilla
1/2 tsp. salt

Melt butter very slowly on low heat. Add brown sugar. Stir and let come to a slow boil, using medium heat. Cook 3 minutes and add milk. Let it come to a boil again and remove from heat. Let cool about 30 minutes and then add powdered sugar, vanilla and salt. Beat until creamy and spreading consistency. If the icing gets to stiff, add a little milk.