- 2 large eggs
- ½ cup (¼ lb.) melted Challenge Butter, cooled
- 1 Tablespoon vanilla
- 1 cup sugar
- 1 cup mashed ripe banana (about 1 lb. total)
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking soda
- 1½ teaspoons baking powder
- ¾ cup buttermilk
- ¾ cup chopped pecans
1In a large bowl, with a mixer on medium speed, beat eggs to blend.
2Add ½ cup butter, vanilla, sugar, and banana; mix well.
3In another bowl, stir together flour, salt, baking soda, and baking powder.
4Add dry ingredients to banana mixture, stir to moisten lightly, then add buttermilk and mix well. Stir in pecans.
5Scrape batter into a buttered 5" x 9" loaf pan.
6Bake in a 325°F oven until bread is well browned and begins to pull away from pan sides.
7Let cool in pan on a rack about 10 minutes; run a thin-bladed knife between bread and pan sides.
8Invert pan to remove bread; turn loaf rounded side up and let cool on rack.
9Serve warm or at room temperature.
!If making bread up to 2 days ahead, cool, wrap airtight, and store at room temperature.