*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 . . . |
|