2 ripe bananas
2 med eggs
225g brown sugar
125g unsalted butter + for lining
250g plain flour
1 tsp vinilla extract
1 tsp baking powder
1/4 tsp bicarbonate of soda
Pinch of salt
Preheat the oven to 170°C. Sieve the flour into a mixing bowl also adding the baking powder, bicarbonate of soda and pinch of salt and set aside.
Slightly warm the butter, so just soft, add to a separate mixing bowl along with the brown sugar. Whisk for a few of minutes or so until the mixture is light and creamy.
Whisk in the eggs one at a time until creamy once again.
In a small bowl mush the bananas into the buttermilk and vinilla extract.
Now fold in the flour to the egg, sugar and butter mixture, a third at a time. Now add the banana and buttermilk, continuing to fold until just combined.
Grease and flour a large loaf tin, pour in the mixture and place in the oven for 45 minutes. When finished, let it sit in the tin for 10 minutes, then turning out onto a wire rack to cool for a further 20-30 minutes before eating. Even better the next day!
The importance and reasoning behind leaving it to cool down for so long is that the loaf will be very soft due to it being so moist, it is only when it has had a chance to cool that it firms up enough to slice without crushing it.
love a gooey bit
When mushing up the bananas before adding to the mixture I always like to leave a few small chunks in the hope there may be the odd gooey pocket of banana throughout the loaf.