INGREDIENTS

INSTRUCTIONS

From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>  Date:    Sun, 14 Jul
1996 18:14:43 EDT Adjust rack one-third up from  the bottom of the
oven.  Preheat oven to 375 F.  Butter a 9 x 3  1/2-inch tube pan and
dust it all over lightly with fine, dry bread  crumbs.  In a small bowl
toss the nuts with about 1 tablespoon of the flour to  coat them
thoroughly.  Set aside.  Sift remainder of flour with  baking soda and
salt.  Set aside.  In small bowl of electric mixer break up the
bananas.  Beat them at  low speed only enough to mash.  You should get
1 1/2 to 1 3/4 cups.  Set aside. In large bowl of mixer (with same
beaters) cream the  butter.  Add vanilla and sugar and beat for a few
minutes, using a  rubber spatula as necessary to keep mixture blended.
Add the eggs and  continue to beat for 1 to 2 minutes.  On lowest speed
add half of the  dry ingredients, then the buttermilk, and then the
remainder of the  dry ingredients, continuing to scrape bowl with
rubber spatula as  necessary. Add mashed bananas, beating only enough
to blend. Remove  from mixer. Stir in nuts.  Turn batter into prepared
pan.  Level top by rotating pan briskly  back and forth.  Bake 1 to 1
1/4 hours or until cake tester comes out  dry. Cool in pan on a rack
for about 10 minutes. Cover with a rack or  a small cookie sheet.
Invert and remove pan. Cover with a rack and  invert again to cool,
right side up.  Recipe is from _Maida Heatter's Book of Great
Desserts_.  EAT-L Digest 13 July 96  From the EAT-L recipe list.
Downloaded from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

A Message from our Provider:

“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 400
Calories From Fat: 187
Total Fat: 21.8g
Cholesterol: 51.5mg
Sodium: 172.4mg
Potassium: 124.9mg
Carbohydrates: 47.7g
Fiber: 2.4g
Sugar: 26.1g
Protein: 5.7g