Buttermilk Banana Bread

I always try to buy enough bananas so that the Toddster can get his fill of them, and I will have some leftover blackened ones to bake with.  I confess I am not overly fond of eating fresh bananas, but bake them into a muffin, cookie or a bread and I am all over them!

60g coarsely chopped toasted pecans (1/2 cup) 

 Preheat the oven to 200*C/400*F. gas mark 6.  Butter a 9 by 5 inch loaf tin and dust it lightly with flour, shaking out any excess.

Combine the mashed banana with the eggs, both sugars ad vanilla in a bowl.  Beat in the buttermilk and butter.  Sift the flour, soda, baking powder and salt together in a large bowl.  Add the banana mixture and beat until well blended.  Stir in the chopped nuts.  Spoon into the prepared baking tin, smoothing the top.

Place the tin into the preheated oven and immediately REDUCE the oven temperature to 180*C/350*F/ gas mark 4.  Bake for one hour and fifteen minutes, or until the top is risen and nicely browned, the loaf is beginning to pull away from the sides of the tin, and a toothpick inserted into the centre comes out clean.  Let cool in the tin for 10 minutes, then invert onto a wire rack to unmold. Carefully turn over and cool completely before cutting into slices to serve.  As with any teabread like this, letting it stand overnight improves the flavour and helps it to cut neater.

Note – this is really lovely toasted and buttered. Just saying  . . .

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