Buttermilk Banana Cake - cooking recipe

Ingredients

3/4 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 cup mashed ripe banana
1 teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
Filling
1/2 cup half-and-half cream
1/2 cup sugar
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped pecans
Frosting
2 cups heavy whipping cream
1/4 cup confectioners' sugar

Preparation

In a mixing bowl, cream butter and sugars until fluffy. Add eggs; beat for 2 minutes. Add banana and vanilla; beat for 2 minutes. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk. Pour into two greased and floured 9 inch round baking pans. Bake at 375 for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes; remove to wire racks and cool completely.
For filling, combine half-and-half cream, sugar, butter, flour and salt in a saucepan. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla and pecans. Cool. Spread between cake layers.
For frosting, beat whipping cream until soft peaks form. Gradually beat in the confectioners sugar; beat until stiff peaks form. Spread over top and sides of cake. Store in the refrigerator.