Beaver Club’s Slow-Cooked Banana Bread

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 275°F (135°C). Butter and flour a 9 x 5-inch (23 x 13 cm), 7-cup (1.8 litre) loaf pan.

2. 2

   In a food processor or blender, purée the bananas with the sugar, baking soda and salt until smooth.

3. 3

   Transfer the purée into a bowl. Whisk in the eggs one at a time. Add the oil. Add the flour alternating with the buttermilk. Pour the batter into the prepared pan. There should be at least ½ inch (1.5 cm) of free space between the batter and the top of the pan (see note). Place the pan on a baking sheet.

4. 4

   Bake for 2 hours 30 minutes. Let cool completely, for at least 8 hours. Run a thin blade between the sides of the pan and the bread to unmould. To make the bread even more moist, place it in a resealable bag and let sit for a few hours.