Chocolate Chip Pecan Banana Cake

Preheat oven to 350 degrees F. Prepare two 9″ cake pans (greased and floured and/or lined with parchment), a Bundt pan or a 13″x9″ pan.

Toast the pecans at 350 degrees F for about 5-8 minutes, just till lightly toasted. Cool and then chop the pecans.

If using regular sized semi-sweet chocolate chips, chop them up fine using a food processor or with a sharp knife. The mini-chips don’t need to be chopped.

Cream together the sugar, shortening (or butter), and vanilla until fluffy using a stand mixer or with a hand mixer in a large bowl. Beat in the eggs one at a time until fluffy. Set aside.

In a separate bowl combine the cake flour, salt, baking soda, and baking powder. Add 1/3 of the flour mixture into the sugar mixture, and mix just until incorporated. Add the bananas, and mix briefly. Stir in another 1/3 of the dry mixture. Scrape down the sides of the bowl. Stir in the buttermilk. Add the last 1/3 of the flour, along with the toasted pecans and the chopped (or mini) chips. Stir just until combined.

Pour batter into the prepared pans and bake for about 25-30 minutes until done (a toothpick inserted in center should come out clean). Allow cakes to cool on a rack for 10 minutes before removing from pan. Frost with cream cheese frosting or a vanilla buttercream if desired.