Too many ripe bananas + a new loaf pan + summer boredom + Mom’s demands that I bake something for her to take to her Sunday potluck =
I kind of love this recipe. I’ve made it a ton of times already and at first I was resistant to making banana nut bread without cinnamon in it but I think I prefer this subtle taste of nutmeg. And I like that it’s not overly sweet because I tweaked it to reduce the sugar down by about half a cup.
After traveling in Asia for the past six weeks (food posts to come later if I’m not lazy) and coming home about ten days ago, I only just realized that I missed home. It’s funny because when I’m traveling, I don’t really crave American food or Korean food or get particularly homesick. It’s after I come home, unpack, and settle in that I realize how comfortable my bed is, how loving my family is, and how good a home-cooked meal tastes. Kind of like that feeling when you didn’t realize you missed someone until you actually see their face.
That’s what this bread is to me, I suppose. I don’t realize that I’ve been craving it until someone tells me to make it and I pull a crackled and steaming loaf out of the oven.
And some muffins made with the leftover batter.
Needs some milk.
Yields 2 loaves
12 Tbs. (3/4 stick) unsalted butter, at room temperature
1 1/2 cup sugar
4-5 very ripe bananas, coarsely mashed (about 3 cups)
6 eggs, lightly beaten
1 cup buttermilk
4 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. freshly grated nutmeg
1 tsp. salt
1 1/2 cup coarsely chopped walnuts, pecans or hazelnuts
Preheat an oven to 350°F. Grease and lightly flour two 9-by-5-inch loaf pan.
In preheated oven, roast nuts for about 15 minutes.
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. It should be no more than two-thirds full. 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.