Equally good for dessert or breakfast, this banana cake is rich in banana flavor, moist and can be wrapped and left at room temperature for up to five days.

Yield: 8-12 slices

Mammoth Pecans Gold Series

•     1 cup Zenobia Mammoth Pecans
•     2 cups white sugar
•     1 cup canola or vegetable oil
•     3 large eggs, at room temperature
•     1 tablespoon pure vanilla extract
•     4 over ripe bananas, mashed with a fork
•     3 cups all purpose white flour
•     1 teaspoon baking soda
•     1/2 teaspoon baking powder
•     1 teaspoon kosher salt
•     1/2 teaspoon ground cinnamon
•     1/2 teaspoon ground nutmeg

Preheat oven to 325 degrees. Lightly grease and flour a Bundt pan.

Place the pecans on a cutting board and chop well. Set aside.

Place the sugar, oil and eggs in a large bowl and mix well. Add the vanilla and bananas and mix until just combined. In a separate bowl, combine the remaining ingredients and add to banana mixture. Mix until just combined. Pour into the prepared Bundt pan and cook one hour.