1 cup
pecan halves
2 ½
cups all-purpose flour
1 ¼
teaspoons baking powder
¾
teaspoon baking soda
1
teaspoon ground cinnamon
¾
teaspoon salt
1/8
teaspoon ground nutmeg
Pinch
ground cloves
1 ½
cups (about 3 large) mashed very ripe bananas
½ cup
buttermilk or sour milk (1/4 cup milk plus 1 teaspoon vinegar or fresh lemon
juice)
1
teaspoon vanilla extract
½ cup
butter, softened (no substitutes)
¾ cup
packed brown sugar
½ cup
granulated sugar
3
large eggs, at room temperature
 |
| SMASH |
Heat oven to 350F. Grease and flour a 9x5x3-inch loaf pan.
Pulse nuts in food processor until coarsely chopped. (Some will be finely
chopped; some will be larger chopped pieces.) Set aside.
Whisk together flour, baking powder, baking soda, cinnamon,
salt, nutmeg and cloves in a medium bowl.
 |
| Whisking dry ingredients: messy, but fun! |
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.
 |
| Three bowls of schtuff total. |
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.
 |
| I was seriously skeptical that all of this batter would fit in the loaf pan. |
 |
| But I'll be damned! |
Bake 70 to 72
minutes, until a toothpick inserted in to 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.
 |
| Hot and ready! |
My Rating: 4/5 "Great flavor! It rises really nicely and maintains a moist and tasty interior. The spices combine quite deliciously with the banana flavor and the sugars. Overall, a nice treat!"
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