Go Bananas – Banana Nut Bread!!!
Adapted from Williams-Sonoma Cookbook
I prefer unripe bananas. Those that are bright yellow with no spots and a green hue to each end. When I buy bananas that way, they last about one day and then it starts. The inevitable warp speed ripening process of the banana. If only other fruits would ripen that quickly. So there you are, you have purchased five bananas, you’ve eaten one and the other four are suspect (at least for me). So, I give them a couple of more days and then, like we all do when this occurs, we make banana bread. This is a pretty basic recipe with no bells or whistles, but it does the job . . . turning those inedible bananas into something incredible!!!
- 6 tablespoons unsalted butter – room temperature – plus extra for greasing
- 1 cup sugar
- 3 very ripe bananas – coarsely mashed – about 1 ½ cups
- 3 large eggs – lightly beaten
- ½ cup buttermilk
- 2 cups all purpose flour (plus extra for flouring)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- 3/4 cup coarsely chopped walnuts or pecans (always optional)
Preheat oven to 350 degrees.
Grease and lightly flour a 9×5 inch loaf pan.
In stand mixer fitted with a paddle attachment, beat together butter and sugar on medium speed until creamy – about two minutes.
Add the mashed bananas and eggs and beat until smooth. Add buttermilk and beat on low until just combined.
In a separate bowl, stir flour, baking soda, baking powder, nutmeg, salt and nuts.
Add dry ingredients to banana mixture and beat just until combined. The batter will be slightly lumpy.
Pour batter into prepared pan.
Bake for 55-60 minutes until loaf is dark golden.
Let rest in pan for five minutes then turn out on wire rack and cool completely.
Slice and serve!