Banana Nut Tea Bread
1 cup butter or margarine, softened
1 1/2 cups sugar
3 1/2 cups all-purpose flour
1 1/3 cups mashed ripe bananas (3 med)
2/3 cup buttermilk
1 tablespoon Clabber Girl Baking Powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup chopped walnuts
Grease a 9-inch tube pan; set aside. Preheat oven to 350 degrees F.
In a large bowl with mixer at medium speed, beat butter or margarine with 1 cup sugar until light and fluffy. Add 2 cups flour; at low speed, beat until well mixed. Spoon 1/2 cup flour mixture into small bowl; set aside. To mixture remaining in large bowl, add mashed bananas, next 6 ingredients, remaining 1 1/2 cups flour, and 1/2 cup sugar. Beat at low speed until well mixed, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 2 minutes, scraping bowl occasionally. Stir in chopped nuts.
Pour batter into prepared tube pan. Sprinkle reserved flour mixture over batter. Bake 55 to 60 minutes until toothpick inserted into center of cake comes out clean. Cool bread in pan on wire rack for 10 minutes; remove from pan; cool completely on rack.
Makes 12 servings.
2001 Heart of Illinois Fair – 2nd Place Prize – Ruth Warren of Peoria Heights