1 c. ripe bananas, mashed
1/3 c. buttermilk
1/2 c. brown sugar
1/4 c. margarine
2 c. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 c. pecans, chopped
Most banana nut breads use walnuts, the pecans have a sweet note that blends well with this moist bread.
Note: On Buttermilk. If you don't have buttermilk on hand (and let's face it, who does?), clabber milk yourself. In a glass measuring cup, place 1 Tbsp. of white vinegar (if you use lemon juice, the milk clabbers just as well, but it lends a lemony taste that may not be desirable). Add enough milk (like you'd put on your cereal) to make the 1/3 c. you need for the recipe. Set it aside and wait a few minutes. It will start to look a little gloppy: that's clabbered.
Why use buttermilk at all? The acid in the buttermilk activates the rising agents in the baking soda to make the lovely bubbles that make your banana bread light and risen high, not a big heavy banana pancake.
Preheat oven to 350°F. Spray a large loaf pan with nonstick spray.
In a medium to large bowl, stir together bananas and clabbered milk or buttermilk.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Add banana mixture to butter mixture and combine well.
Into a medium bowl, sift together flour, baking powder, baking soda, and salt. Add all at once to the butter mixture. Stir until well blended.
Stir in nuts. Turn batter into the prepared pan.
Bake at 350°F for 50-55 min, until a toothpick inserted in the center comes out clean. Cool 10 min. in the pan, then turn out to cool completely.
Submitted by Gretchen Grant Contributed on: and modified on Sunday May 2nd, 2010