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Buttermilk Banana Bread

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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!

The exception for the eating fresh rule is eating them on top of my rice crispies.  And I always need a sprinkle of brown sugar on top. Not sure why that is . . .  its probably something that goes back to my childhood.  Rice crispies, banana and brown sugar just makes me feel all yum yum.  I love them.

Is there such a thing as too many banana bread recipes???   I think not!

And this is one of my absolute favourites.  It smells all heavenly when it is baking  . . .

Its moreishly moist from the amount of banana and then the buttermilk  . . .

Its stogged full of lovely toasted pecans.  I always like to toast my nuts before using them. It just makes them taste . . .  well . . .  nuttier, for some reason.

This is beautiful on its own  . . .  with no embellishment, just the bread . . . sweet, moist and banana-ee.

Its lovely cut into thin slices and spread with softened butter too  . . .  and it is gorgeous toasted under a grill until its edges start to caramelize, flipped over and caramelized on the other side  . . .  and then, yes  . . . . spread  with butter or honey butter . . . wowsa. I am such a glutton!

*Buttermilk Banana Bread*

Makes 1 large loaf


When your bananas are black on the outside and looking like they are destined for the compost heap, they are perfect for banana bread.  Be sure to use a metal pan for this (not cast iron or glass).  To do otherwise will result in a heavy, overdone on the outside, soggy inside bread. 

450g to 525g mashed overly ripe banana (1 1/2 to 1 3/4 cups,
or 3 small to medium bananas or 2 large)

2 large free range eggs

95g granulated sugar (1/2 cup)

100g soft dark brown sugar (1/2 cup packed)

1 1/2 tsp pure vanilla

120ml buttermilk (1/2 cup)

280g plain flour (2 cups)

1 tsp bicarbonate of soda (baking soda)
1/2 tsp baking powder
1/2 tsp salt

125g butter, melted (1/2 cup)

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  . . .

A slice of this with a hot cuppa is a real treat on a cold winter’s day.  Perfect for chasing away the winter blues  . . .  Bon Appetit!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen

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