Banana Bread By Williams Sonoma Recipes
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.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 1h5m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat an oven to 350°F.
- Grease and lightly flour a 9-by-5-inch loaf pan.
- 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.
- Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.
- In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts.
- Add the flour mixture to the banana mixture and beat just until combined.
- The batter should be slightly lumpy. Scrape down the sides of the bowl.
- Pour the batter into the prepared pan.
- 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.
- A toothpick inserted into the center should come out clean.
- Let the bread rest in the pan for 5 minutes, then turn the loaf out onto a wire rack and let cool completely.
- Cut into thick slices to serve. Makes one 9-by-5-inch loaf.
- Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.
Nutrition Facts : Calories 576, Fat 24.3, SaturatedFat 9.2, Cholesterol 137.1, Sodium 523.8, Carbohydrate 82, Fiber 3.6, Sugar 42.2, Protein 11.1
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