CAKE:

1 c. mashed ripe bananas
2 tbsp. sour cream
2 eggs
2 tsp. lemon rind
1 1/2 tsp. vanilla
10 tbsp. unsalted butter
1 c. sugar
2 c. flour
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt

ICING:

8 oz. Mascarpone cheese or cream cheese
2 tsp. vanilla
2 c. powdered sugar
Pecans, chopped and whole

Puree bananas with sour cream, eggs, lemon and vanilla. Set aside. Cream butter and sugar until smooth. Sift dry ingredients together. Alternating, add flour mixture and banana mixture in 3 additions. Bake in 9 x 2 inch cake or 9 x 3 springform pans 30 to 40 minutes at 350 degrees.

Beat Mascarpone with vanilla and sugar. If too thin, chill until thick enough to spread. Spread icing on top and sides of cake. Use hands to press chopped pecans into sides of cake. Decorate top outside edge with whole pecans.