CELEBRITIES….DISH!

Evonne Boettge, retired in April 2017. She was the former Beaver Dam Senior Center Director and then served as the City of BD Community Activities & Services Administrator. She spent 15 years with the City of Beaver Dam and a total of 25 years in the Senior Center management field.

Evonne submitted her recipe for BANANA TEA BREAD because it has been one of her favorites for years. It came with a small sunbeam hand mixer that she received as a wedding shower gift in 1966. The bread is very moist & delicious and she says you can make it with or without nuts. It is always a hit at a breakfast or even as a take-along to a pot luck

Banana Tea Bread

½ c. chopped nuts

1 c. mashed banana (2 large or 3 medium)

1 ½ c. sifted all-purpose flour

1 tsp. baking soda

1 tsp. salt

½ c. soften butter (1 stick)

1 c. sugar

2 eggs

1 tsp. vanilla extract

½ c. sour cream

Preheat oven to 350°. Grease a loaf pan or 4 small loaf pans. Chop nuts; mash banana and set aside. Sift together flour, soda and salt. Combine butter, sugar, egg and flavoring in mixing bowl. Beat on HIGH for 1 ½ minutes. Stop; scrape bowl, add banana, sour cream, nuts and flour mixture. Beat on LOW about ½ minutes until well blended. Bake 1 hour or until toothpick inserted in center comes out clean.

NOTE: top will be somewhat open and not mushy. Cool thoroughly before serving. Goes great with butter and honey. Wrap any leftovers and store at room temperature, or just cover loaf pan.