12 tbsp. butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
2 eggs, separated
1 tsp. baking soda
1/3 c. buttermilk
2 c. plain flour
1/2 tsp. allspice
1/2 tsp. instant coffee
4 bananas, mashed
1 tsp. vanilla
1 c. toasted pecans, chopped (toast 10 min. at 350 degrees)

Cream butter and sugars. Beat in egg yolks; blend thoroughly. Stir soda in buttermilk. Sift together flour, allspice, and coffee powder. Add to creamed mixture, alternately with buttermilk beginning and ending with flour. Beat egg whites until stiff but not dry. Fold a third at a time into batter. Add bananas, vanilla, and pecans. Mix well. Pour into two 8 inch pans. Bake at 350 degrees for 30-35 minutes.