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Banana-Nut Loaf
1 cup pecan halves
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/8 teaspoon ground nutmeg
Pinch ground cloves
1-1/2 cups (about 3 large) mashed very ripe bananas
1/4 cup buttermilk or sour milk
1 teaspoon vanilla extract
1/2 cup butter, softened (no substitutes)
3/4 cup packed brown sugar
1/2 cup granulated sugar
3 large eggs
Heat oven to 350 degree F. Grease and flour a 9x5x3-inch loaf pan. Pulse nuts in food processor until coarsely chopped. Whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg and cloves in a medium bowl. Combine bananas, buttermilk and vanilla in another bowl. Beat butter and sugars in a large mixer bowl at medium-high speed 5 minutes, until light and fluffy. Add eggs one at a time, beating 30 seconds to 1 minute after each addition, until combined.
Reduce speed to medium-low; gradually beat in half the flour mixture, just until combined. Beat in half the banana mixture, just until combined. Repeat with remaining flour and banana mixtures. Fold in nuts. Scrape batter evenly into the prepared pan. Bake 70 to 72 minutes, until a toothpick inserted into the center comes out almost clean (moist crumbs are okay). Cool loaf in pan 5 minutes. Cut around sides of pan to loosen; unmold bread onto a wire rack, turning top side up, and cool completely. If desired, wrap well in plastic wrap and store at room temperature overnight. Makes 12 servings.
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