Buttermilk Banana Bread

Buttermilk Banana Bread
"1 loaf"


1 1/2 cups mashed overripe banana;(3 small to medium or 2 large)
2 eggs
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 1/2 teaspoons vanilla extract
1/2 cup buttermilk
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
8 tablespoons unsalted butter; (1 stick) melted
1/2 cup chopped pecans or walnuts

Preheat the oven to 400 degrees. Butter and flour a 9 x 5 x 3-inch metal loaf pan. In a medium bowl, combine the mashed bananas, eggs, granulated sugar, brown sugar, and vanilla. Beat with a wooden spoon until well blended. Beat in the buttermilk.

In a larger bowl, combine the flour, salt, baking soda, and baking powder. Whisk gently to mix. Add the banana mixture and the melted butter and beat until well blended. Stir in the nuts. Turn the batter into the prepared loaf pan.

Place the pan in the preheated oven and immediately reduce the temperature to 350 degrees. Bake for 1 hour and 15 minutes, or until the bread is risen, nicely browned, and beginning to pull away from the sides of the pan and a tester inserted in the center comes out clean. Let stand about 10 minutes, then invert onto a rack to unmold. Carefully turn the bread right side up and let cool before serving.

Source: "Cooking from a Country Farmhouse"
"1993 by Susan Wyler"