Ingredients
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6 tablespoons unsalted butter (softened)
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1 cup sugar
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3 very ripe bananas, mashed (1-1/2 cups measured)
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3 large eggs, lightly beaten
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1/2 cup buttermilk (you can substitute "homemade" by letting milk plus tablespoon vinegar set for 10 minutes)
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 teaspoon fresh nutmeg (or 1/2 tsp. dried- I use about 1/2 fresh)
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1/2 teaspoon salt
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3/4 cup coarsely chopped walnuts
Instructions
- 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.