Banana Bread By Williams-sonoma

Total Time: 1 hr 5 mins Preparation Time: 10 mins Cook Time: 55 mins

Ingredients

• 6 tablespoons unsalted butter (softened)
• 1 cup sugar
• 3 very ripe bananas, mashed (1-1/2 cups measured)
• 3 large eggs, lightly beaten
• 1/2 cup buttermilk (you can substitute "homemade" by letting milk plus tablespoon vinegar set for 10 minutes)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon fresh nutmeg (or 1/2 tsp. dried- i use about 1/2 fresh) (optional)
• 1/2 teaspoon salt
• 3/4 cup coarsely chopped walnuts

Recipe

• 1 preheat an oven to 350°f.
• 2 grease and lightly flour a 9-by-5-inch loaf pan.
• 3 in the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamy, about 1 minute.
• 4 add the bananas and eggs and beat until smooth. add the buttermilk and beat just until combined.
• 5 in a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts.
• 6 add the flour mixture to the banana mixture and beat just until combined.
• 7 the batter should be slightly lumpy. scrape down the sides of the bowl.
• 8 pour the batter into the prepared pan.
• 9 bake until the loaf is dark golden brown and dry to the touch and the edges pull away from the sides of the pan, 55 to 60 minutes.
• 10 a toothpick inserted into the center should come out clean.
• 11 let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely.
• 12 cut into thick slices to serve. makes one 9-by-5-inch loaf.
• 13 storage tip: wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.