Banana Bread by Williams-Sonoma

Recipe #139314

YIELDS: 2 (7x3) loaf

COMMENT:
Moist, nutmeg's distinct (refreshing taste). Hard to remove from pan esepecially at the bottom

CHANGES:
1/3 c margarine = 6 T
2/3 c sugar = 1 c ---> just enough sweetness
5 bananas (.5L), when i measured in glass measuring its 1 2/3c = should only be 1 1/2c
1/4 t nutmeg = 1/2 t
omit nuts

EQUIPMENT:
Mid rack (outer) Gr with oil then floured --> might not have greased well because bread still stick to pan. 325º - 40min ---> Banana bread usually bakes at 35min 350º (always on the mid and not the lowest rack, or they'll get very dry/burn)

PROCEDURE:
1. Process banana the day before. Adding a squirts of vinegar to prvent browning ---> they still brown as compared to the newly pureed
2. Cream magarine, sugar. Add egg
3. Add bmlk ---> semi curdled looking
4. Add banana
5. Stir w/ dry ---> I didnt' stir well coz there were still patches of flour on the baked bread

RECIPE:

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, optional- (or 1/2 tsp. dried, I omit)
1/2 teaspoon salt
3/4 cup coarsely chopped walnuts

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.