BANANA BREAD

BANANA BREAD BY WILLIAMS-SONOMA

“This banana bread is "number one" to me. I used to throw banana bread away after the first couple slices, since it never lived up to my expectations. I save the last sliver of this one, carefully wrapped in plastic, and savor the last bite. The loaf bakes up evenly in the pan, making less of a peaked top. I believe it is the 3 eggs that does this. You will not find a gummy center in the middle of this loaf. Look on the Williams Sonoma website for a photo. To ensure consistency I use very ripe bananas and measure them mashed.

”

READY IN: 1 hr 5 mins

SERVES: 6

YIELDS: 1 loaf

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

DIRECTIONS

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.