Banana Bread by Williams-Sonoma

READY IN: 1hr 5mins
Recipe by Roxygirl in Colorado

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.

Top Review by Emily Hoon

Thank you again Roxygirl, for proving that your recipes are always fail-proof! When I prepared this recipe, I was not in the best of moods: my kitchen mixer gave up on me before I started the creaming; and realised too late I had no buttermilk and used milk instead. Lastly, in a moment of recklessness, I decided to use a too-small loaf pan. The result being that the dough spilled over! Despite this, I divided the barely baked dough into 2 loaf pans and in just 45 mintues, they both turned out SUPER PERFECT. No gooey and too-dense texture which I always experienced with other recipes and both were nicely baked through. They were SO moist and the banana flavour was just right. I would increase the sugar to 1 1/2 cups. THANK YOU for this fantastic recipe!!!

Ingredients Nutrition


  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.

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