2 c. sugar
1 1/2 c. salad oil
3 eggs
4 bananas
3 c. flour
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
2 tsp. baking soda
1 c. pecans, chopped

Mix sugar and salad oil until well blended. Add eggs one at a time, beating between each addition. Break up bananas in chunks and add to batter. Sift flour, measure; add cinnamon, nutmeg, salt, and soda and sift again. Add slowly to the batter and continue beating. Fold in pecans.

Grease and flour an angel food or Bundt pan. Bake for 1 hour at 350 degrees. Let cool for 30 minutes before removing from pan. Frost cake when cold. This cake may be frozen before frosting.

FROSTING:

1 stick butter, softened
1 box confectioners sugar
1 (8 oz.) pkg. cream cheese, softened
1 tsp. vanilla

Cream together butter and cream cheese. Add powdered sugar and vanilla and continue beating until of spreading consistency.