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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (200g) Recipe makes 6 servings |
||
| Calories 575 | ||
| Calories from Fat 218 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.3g | 37% | |
| Saturated Fat 9.2g | 46% | |
| Monounsaturated Fat 5.4g | ||
| Polyunsaturated Fat 7.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 137mg | 45% | |
| Sodium 523mg | 21% | |
| Potassium 388mg | 11% | |
| Total Carbohydrate 82.0g | 27% | |
| Dietary Fiber 3.6g | 14% | |
| Sugars 42.2g | ||
| Protein 11.1g | 22% | |
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Banana Bread by Williams-Sonoma
SERVES 6 , 1 loaf
Ingredients
- 6 tablespoons unsalted butter (softened)
- 1 cup sugar
- 3 very ripe bananas, mashed (1-1/2 cups measured)
- 3 large eggs, lightly beaten
- 1/2 cup buttermilk (you can substitute "homemade" by letting milk plus tablespoon vinegar set for 10 minutes)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fresh nutmeg (or 1/2 tsp. dried- I use about 1/2 fresh) (optional)
- 1/2 teaspoon salt
- 3/4 cup coarsely chopped walnut
Directions
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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- Course > Breads > Quick Breads
- Course > Lunch/Snacks > Snacks
- Main Ingredient > Fruit > Tropical > Bananas
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > Beginner Cook
Featured Reviews for This Recipe
From: Emily Hoon
On Jul 7, 2008
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!!!
From: CASunshine
On Sep 20, 2007
Really delicious and easy! I followed everything exactly except used about 1/2 cup chocolate chips. Just a weakness, I guess! Very good!
From: CarrolJ
On Jan 20, 2006
This was good. I think I would like it slightly sweeter. My DH said, "It's amazing that you can take something like a ugly black banana that no one would eat and make something out of it that tastes so good!" I used a large stoneware loaf pan and it got a little overdone around the edges, but was still tasty. I think it would be better if it were made in smaller pans where it would cook more evenly...but as the poster said, the middle was done and still nice and moist.
From: fawn512
On Jun 25, 2007
Fantastic bread. I didnt' add nuts and I only use 1/4 t nutmeg and the amount is just right..banana flavor is still dominant. These are very moist bread. IMPT to grease very well the pan, for mine got stuck at the bottom. UPDATE:when baked using muffin liners, it stuck so bad 
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