Adjust oven rack to one shelf below the middle position and Preheat oven to 180ºC.
Butter loaf pan/s and line base/s with baking paper.
Beat eggs, oil and melted butter on high speed until well blended. Add buttermilk and beat well.
Add vanilla cake mix and use a spatula to fold in by hand until half blended.
Roughly mash bananas with a fork. Use very ripe bananas for maximum flavour.
Fold bananas and nuts through mixture until evenly combined, but don’t over-mix.
Pour mixture into loaf pan/s. Bake until nicely browned (see baking times below).
Turn out and remove baking paper from bottom of pan/s.
Allow to cool completely before storing in an airtight container. The banana flavour develops on standing.
Serve either sliced and buttered or topped with citrus cream.
Citrus cream: Lightly whip cream with salt and spices. Add sugar and whip until firm. Fold through liqueur, orange rind and yoghurt. Cover and chill.Baking tins and times
1 large 27cm x 11cm x 10cm tin:Bake for 1 hour and 15 minutes.
2 medium 16cm x 10cm x7cm tins: Bake for 1 hour.
6 small 11.5cm x 6.5cm x 4cmtins: Bake for 35-40 minutes.Baking & Cooking is all taken care of this week with Pick n Pay, have a look at this week's specials.This recipe is sponsored
by Pick n Pay and was created by Fresh Living magazine.