I made another recipe from the Williams-Sonoma cookbook. This time it’s Banana-Nut Bread made with 3 very ripe bananas – one from my fridge and two from my neighbour’s freezer. It’s the first time I’ve used frozen bananas and I must say, when they’re defrosted and peeled, they look highly unappealing! Thankfully, the flavour remains the same. This banana bread is soft but not cake-like and it makes a very good snack.
Adapted from The Williams-Sonoma Cookbook
6 Tbsp unsalted butter, at room temperature
1 cup sugar (I used 3/4 cup)
3 very ripe bananas, coarsely mashed
3 large eggs, lightly beaten
1/2 cup buttermilk (made it myself with whole milk and lemon juice)
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground nutmeg (I used 1/2 tsp)
1/2 tsp salt
3/4 cup coarsely chopped walnuts (or pecans or hazelnuts)
Preheat oven to 350F. Grease and lightly flour a 9-by-5 inch loaf pan. In a stand mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until creamy, about 1 minute. Add the mashed bananas and eggs and beat until smooth. Add the buttermilk and beat on low speed until just combined.
In a bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the dry ingredients to the banana mixture and beat until just 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 pan sides, 55 – 60 minutes. A cake tester inserted into the centre should come out clean.
Let rest in the pan for 5 minutes, then turn out onto a wire rack and let cool completely.