Banana Nut Torte
Moist banana nut cake, rich cream filling topped with whipped cream!

Yield: 9 servings

• 1 cup sugar
• 1/2 cup butter or margarine, softened
• 3/4 cup mashed ripe bananas
• 1 teaspoon vanilla
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup dairy sour cream
• 1/2 cup chopped pecans

• 1 cup milk
• 1/2 cup sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 egg yolks
• 1 teaspoon vanilla

Powdered sugar
Sweetened whipped cream or frozen whipped topping, thawed

Preheat oven to 350 degrees F. Grease and flour a 9 inch square cake pan.

In a large mixing bowl, beat 1 cup sugar and margarine or butter until light and fluffy. Add bananas, 1 teaspoon vanilla and 2 eggs. Mix well. Gradually add 2 cups flour, baking soda, baking powder and 1/2 teaspoon salt. Mix well. Blend in sour cream; stir in nuts. Pour batter into the prepared pan.

Bake at 350 degrees F. for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove form pan. Cool completely.

In a medium saucepan heat milk until very hot, but do not boil. In medium bow, combine 1/2 cup sugar, 3 tablespoons flour and 1/4 teaspoon salt. Stir in hot milk; mix well. Return mixture to saucepan and cook oven medium heat until the mixture boils an thickens (about 4 to 5 minutes) stirring constantly. In small bow, beat 2 egg yolks; gradually blend 1/4 of the hot milk mixture into the yolks. Add egg yolk mixture to saucepan and cook for another 2 to 3 minutes, stirring constantly. Remove from heat and stir in 1 teaspoon vanilla. Cool.

To assemble the torte, slice cooled cake horizontally forming 2 layers. Spread filling between layers. Sprinkle powdered sugar over the top layer. Serve with sweetened whipped cream or whipped topping.