Banana Bread by Williams-Sonoma

READY IN: 1hr 5mins
YIELD: 1 loaf




  • 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.