1/2 c. butter, softened
1 1/2 c. sugar
2 eggs, separated
1 tsp. baking soda
1/4 c. plus 1 tbsp. buttermilk
2 c. all-purpose flour
3 lg. ripe bananas, mashed
1 c. chopped pecans
Caramel Frosting

Cream butter; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition. Dissolve soda in buttermilk; add to creamed mixture alternately with flour, beginning and ending with flour. Stir in mashed bananas and pecans. Beat egg whites (at room temperature) until stiff peaks form; fold into batter.

Pour batter into 2 greased and floured 8 inch round cake pans. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pans 10 minutes; remove layers from pans and let cool completely. Spread Caramel Frosting between layers and on top and sides of cooled cake. Yield: One 2 layer cake.

CARAMEL FROSTING:

1 1/4 c. sugar
3/4 c. firmly packed brown sugar
About 1 c. evaporated milk
1/2 c. butter

Combine all ingredients in a heavy saucepan; cook over medium heat, stirring frequently, until mixture reaches soft ball stage (240 degrees). Remove from heat and beat until spreading consistency; add additional milk, if necessary. Spread immediately on cooled cake. Yield: Enough for one 2 layer cake.