Banana Bread

1. 1

   Preheat oven to 180 C (360 F) and grease a loaf tin.

2. 2

   Cream the butter and sugar until light and fluffy; you could use a hand-held whisk for this, but just as easily do it manually with a wooden spoon.

3. 3

   Once the butter and sugar mixture is pale and aerated, crack in the eggs one at a time and fully incorporate before adding the next one. Add the vanilla extract, mashed bananas, buttermilk and salt and combine. Fold in the flour and baking soda.

4. 4

   Pour this batter into your greased loaf tin and bake for 60 - 65 minutes, or until browned on the outside and a skewer inserted into the center of the bread comes out clean.

5. 5

   Remove from the oven and cool slightly on a rack before slicing. Keeps well for up to 3 days in an airtight container.

6. 6

   * NOTE : If you don't have buttermilk, add 1 tsp of lime/lemon juice to 100 ml of milk and set aside for 5 minutes. You can use this to replace the buttermilk.

No additional tips available.