Banana tea cakes with dried fruit

4 loaves

Ingredients

Quantity Ingredient
cup Unsifted all-purpose flour
½ cup Whole wheat flour
teaspoon Baking powder
¾ teaspoon Baking soda
¼ teaspoon Salt
½ teaspoon Ground cinnamon
½ teaspoon Freshly grated nutmeg
¾ cup Moist dried currants
¾ cup Chopped pitted dates
¾ cup Diced pitted prunes
8 tablespoons Unsalted butter; softened
½ cup Light brown sugar
¼ cup Granulated sugar
2 Extra-large eggs
1 teaspoon Vanilla extract
cup Mashed ripe bananas about 3 medium
½ cup Buttermilk

Directions

Preheat the oven to 350F. Butter and flour four 5x3x 2¾-inch loaf pans.

Sift together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon and nutmeg. Toss the currants, dates and prunes with 1 ½ tablespoons of the sifted mixture.

Cream the butter in the large bowl of an electric mixer on moderate speed for 3 minutes. Add the light brown sugar and beat for 1 minute on moderately high speed. Add the granulated sugar and continue beating for 2 minutes longer. Beat in the eggs, one at a time, blending well after each addition. Beat in the vanilla extract and bananas. On low speed, add half of the sifted ingredients, the buttermilk, then the balance of the sifted ingredients, mixing until the particles of flour are absorbed. Stir in the currants, dates and prunes.

Pour and scrape the batter into the prepared pans, dividing it evenly among them. Bake the cakes for 40 minutes, or until a wooden pick inserted into each loaf emerges clean and dry.

Cool the cakes in the pans on a rack for 2 to 3 minutes, invert onto another rack and turn rightside up. Cool completely. Store in an airtight container.

from Baking for Gift-Giving by Lisa Yockelson typed by Tiffany Hall-Graham Submitted By TIFFANY HALL-GRAHAM On 03-25-95

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