Banana Bread By Williams-Sonoma

1. 1

   Preheat an oven to 350u00b0F.

2. 2

   Grease and lightly flour a 9-by-5-inch loaf pan.

3. 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. 4

   Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.

5. 5

   In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts.

6. 6

   Add the flour mixture to the banana mixture and beat just until combined.

7. 7

   The batter should be slightly lumpy. Scrape down the sides of the bowl.

8. 8

   Pour the batter into the prepared pan.

9. 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. 10

    A toothpick inserted into the center should come out clean.

11. 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. 12

    Cut into thick slices to serve. Makes one 9-by-5-inch loaf.

13. 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.

No additional tips available.