Banana and Pecan Pound Cake

3 eggs
1-1/2 c. oil
2-1/2 c. sugar
1-1/2 c. mashed ripe bananas
1/2 c. buttermilk
1 tbsp. vanilla
3 c. flour
1 tsp. soda
3/4 tbsp. salt
1 c. chopped pecans
Frosting

Frosting
1/2 c. margarine, softened
8 oz. cream cheese, softened
1 (1 lb.) pkg. confectioners' sugar, sifted

Beat eggs in large mixer bowl until light. Add oil and sugar; beat until fluffy. Combine bananas, buttermilk and vanilla in bowl; mix well. Sift flour, soda and salt together. Add to egg mixture alternately with banana mixture, beating well after each addition. Stir in pecans. Pour into greased and floured tube pan. Bake at 325 degrees for 1 hour and 20 minutes. Cool in pan for several minutes. Invert onto serving plate. Spread frosting over cooled cake. Cream margarine and cream cheese in medium mixer bowl until light and fluffy. Add confectioners' sugar gradually, beating until smooth.

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