Photo by Tamara West
Makes 1 loaf in a 13x23cm loaf tin.
- Heat oven to 180C. Lightly grease and line a loaf tin.
- In a large bowl whisk baking soda into buttermilk. In a separate bowl whisk the eggs and sugar until pale and ribbony then add lemon zest and vanilla. Fold egg mixture into buttermilk. Sift flour with salt and spices and fold into the mixture. Add mashed bananas and pecans.
- Pour batter into loaf tin and bake for 50-60 minutes or until a skewer comes out clean. Rotate the cake after 30 minutes to insure an even cook.