2/3 c. butter
1 2/3 c. sugar
2 eggs
2 1/2 c. sifted all purpose flour
1 1/4 tsp. baking soda
1 1/4 tsp. baking powder
1 tsp. salt
1/3 c. milk
1/3 c. white cooking wine by Holland House
1 1/4 c. mashed ripe bananas
1/2 c. broken walnuts

Preheat oven to 350 degrees.

Cream butter to consistency of mayonnaise. Add sugar gradually while continuing to cream. Add eggs, one at a time, beating after each addition. Combine flour, baking soda, baking powder and salt; sift together.

Add alternately with wine and milk to first mixture. (Batter may look slightly curdled; this will not affect results.) Stir in bananas and walnuts.

Spoon into well greased and floured cupcake pans or use paper lines, fill 2/3 full only. Bake for 10 to 15 minutes. Makes 2 dozen.