Method

• 1.
  Preheat oven to 170°C. Grease and line a 25cm x 12cm loaf pan.
• 2.
  In a large bowl, beat the butter and brown sugar until thick and pale. In a separate bowl, lightly beat the eggs with the rum. Gradually beat the egg mixture into the butter mixture, then stir in the banana and buttermilk.

• 3.
  Sift the flour, bicarbonate of soda and a pinch of salt into a bowl, then fold this into the banana mixture with the chocolate and pecans.
• 4.
  Pour the batter into the lined pan and bake for 1 1/4 hours or until golden. Poke a skewer into the middle of the loaf – if it comes out clean, it’s cooked. If not, return to oven for a further 5 minutes.
• 5.
  Meanwhile, for the brittle, line a baking tray with baking paper and scatter over the pecans. Place the sugar and vanilla bean paste in a small saucepan over low heat. Without stirring, let the sugar melt and turn golden. Pour the caramel over the pecans and allow to cool.
• 6.
  When the loaf is ready, let it cool in the pan for a few minutes. Pop the brittle into a sandwich bag and bash with a rolling pin. Transfer the loaf to a wire rack and sprinkle over the brittle and banana chips while the loaf is still warm, then slice and serve.