GINA'S FAVORITE BANANA BUTTERMILK BREAD
yields 2 loaves

2 cups flour
1 cup whole wheat flour
1 cup cake flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup butter
1 cup sugar
4 large eggs
5 med. ripened bananas, mashed
1 cup fresh buttermilk
1 tbsp. vanilla
1/2 cup dried cranberries
6 prunes, chopped
1 cup pecans or walnuts, chopped

GLAZE:
1 1/2 cups powdered sugar
enough half & half to make into a glaze
1/2 cup sliced almonds for garnish

Oven at 350. Mix the flours, baking powder, soda and salt and set aside. In a large bowl, cream the butter and sugar til fluffy. At low speed, add the eggs and mashed bananas. Add the buttermilk alternately with the flour mixture. After each addition, beat just until incorporated. Add the vanilla, fruits and nuts and mix at low speed until fully incorporated. DON'T OVERBEAT AT ANY TIME OR THE BREAD WILL COME OUT DRY.

Pour the batter into two greased and floured loaf pans. Bake for mts. 1 hour to 1 hour and 15 minutes. Cool on a rack. These will keep quite well for up to 5 days at room temp. or 3 months in the freezer.

Mix glaze ingredients together with a whisk til nice and smooth. Drizzle over and garnish with sliced almonds.