¾ cup butter or margarine

2 cups Billington’s Natural Milled Golden Cane Sugar

3 cage-free eggs

6 medium bananas, mashed (about 2 cups)

2 cups chopped walnuts

2¼ cups all-purpose flour

6 tablespoons organic buttermilk

1¼ teaspoons baking soda

Preheat oven to 350°F.  Coat two 9-inch round cake pans with non-stick cooking spray.  In a large bowl, beat the butter and sugar until thoroughly blended.  Add the eggs and beat until fluffy.  Fold in the bananas and walnuts, then fold in the flour, buttermilk and baking soda.  Pour the batter equally into the cake pans.  Bake for 35-40 minutes, or until a wooden toothpick inserted in the center of each comes out clean.  Allow to cool slightly, then remove to a wire rack to cool completely. 

Frost the cake with Caramel Cream Cheese Frosting and serve, or cover loosely and chill until ready to serve.

Yield:  12 to 16 servings

Tip:

Garnish the cake with walnut halves.