3/4 cup (1 1/2) sticks unsalted butter
1 1/2 cups granulated sugar
1/2 teaspoon salt
2 large eggs
2 cups self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3 ripe bananas, mashed
1 1/2 teaspoons vanilla extract
1/3 cup chopped pecans
1/3 cup raisins
1/3 cup chopped dates
2 cups sifted confectioners sugar
2 to 3 tablespoons milk
2 ounces unsweetened chocolate, melted and cooled

Cream together 1 stick of the butter and the granulated sugar until the mixture is light and fluffy, then beat in salt and eggs. Into another bowl sift together flour, baking soda and baking powder. Stir the mixture into the butter mixture until it is just combined, and stir in the banana, 1 teaspoon of the vanilla extract, pecans, raisins and dates. Pour the batter into a well-buttered and floured 12 x 9-inch pan. Bake in a preheated 350 degree F oven for 35 to 40 minutes. Let cool in pan on rack.

Cream together the remaining 1/2 stick butter, confectioners' sugar, 2 tablespoons of the milk and the remaining 1/2 teaspoon vanilla extract, adding the remaining 1 tablespoon milk if necessary to make a smooth icing. Beat in the chocolate, and chill the icing, covered for 30 minutes to 1 hour, or until it is of spreading consistency. Spread the icing on the cake.