1 c. butter, softened
1 1/2 c. sugar
3 1/2 c. all-purpose flour
1 1/3 c. mashed ripe bananas (about 2 lg. bananas)
2/3 c. buttermilk
1 tbsp. double-acting baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
4 eggs
1 c. California walnuts, chopped

Grease 9 inch tube pan. In large bowl with mixer at medium speed, beat butter 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.

Preheat oven to 350 degrees F. 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 walnuts.

Pour batter into tube pan. Sprinkle reserved flour mixture over batter. Bake 55 to 60 minutes until toothpick inserted into center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan; cool completely on rack. Makes 12 servings.