Ingredients
-
6
-
1
-
3
-
3
-
1/2
-
2
-
1
-
1
-
1
-
1/2
-
3/4
-
-
-
-
Directions
Banana Bread by Williams-Sonoma, This banana bread is number one to me 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 use very ripe bananas and measure them mashed
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Steps
|
1
Done
|
Preheat an Oven to 350f. |
|
2
Done
|
Grease and Lightly Flour a 9-by-5-Inch Loaf Pan. |
|
3
Done
|
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
Done
|
Add the Bananas and Eggs and Beat Until Smooth. Add the Buttermilk and Beat Just Until Combined. |
|
5
Done
|
in a Bowl, Stir Together the Flour, Baking Soda, Baking Powder, Nutmeg, Salt and Nuts. |
|
6
Done
|
Add the Flour Mixture to the Banana Mixture and Beat Just Until Combined. |
|
7
Done
|
the Batter Should Be Slightly Lumpy. Scrape Down the Sides of the Bowl. |
|
8
Done
|
Pour the Batter Into the Prepared Pan. |
|
9
Done
|
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
Done
|
a Toothpick Inserted Into the Center Should Come Out Clean. |
|
11
Done
|
Let the Bread Rest in the Pan For 5 Minutes, Then Turn the Loaf Out Onto a Wire Rack and Let Cool Completely. |
|
12
Done
|
Cut Into Thick Slices to Serve. Makes One 9-by-5-Inch Loaf. |
|
13
Done
|
Storage Tip: Wrap the Bread Tightly in Plastic Wrap and Store at Room Temperature Overnight or in the Refrigerator For Up to 5 Days. |
