2-2/3 cups chopped pecans
1-1/4 cups vegan butter, softened, divided
2 cups sugar
1 banana

2/3 cup of applesauce
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Almond Breeze vegan milk


1 cup vegan butter, softened
8 to 8-1/2 cups confectioners’ sugar
add milk slowly until it gets to the thickness you desire

2 teaspoons vanilla extract

Place pecans and 1/4 cup butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside.
In a large bowl, cream sugar and remaining butter until light and fluffy. Add banana and applesauce, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in 1-1/3 cups of toasted pecans.
Pour into a greased and floured 9-13 baking pan. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
For frosting, cream butter and confectioners’ sugar in a large bowl. Add milk and vanilla; beat until smooth. Stir in remaining toasted pecans. Spread frosting over top of cake.