• Preheat oven to 350° Fahrenheit. Lightly spray baking dish with nonstick cooking spray or Baker's Joy. Set the pan aside.
• Combine flour, baking soda, and salt in a medium-size bowl. Set the flour mixture aside.
• Cream butter and sugar together in the bowl of an electric mixer. Add eggs, bananas, and vanilla.
• Adjust the mixer speed to low and slowly add flour mixture to the wet ingredients. Scrape down the sides of the mixer as needed to make sure there are no traces of flour.
• Pour the banana cake batter into the prepared baking dish. Bake in the center of the oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Allow the cake to cool completely before icing.

Cream Cheese Frosting

• Beat ½ cup softened butter with cream cheese until smooth and creamy. Slowly add powdered sugar and vanilla, mixing well. Add 1 to 2 tablespoons of milk to thin the icing as necessary.

Pecan Topping

• Place pecans on a baking sheet and bake at 350° Fahrenheit for 8-10 minutes. Let pecans cool.

Assembly

• Spread cream cheese frosting over the cool banana cake.
• Sprinkle toasted pecans over the top of the banana cake.
• Cut cake into 12 rectangles. Store banana bars in the refrigerator.