Williams Sonoma Banana Bread Recipe

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Banana Bread By Williams

How to Make the Very Best Banana Bread
  • 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.
  • Fashion Insiders Share Their Favorite Banana Bread Recipes

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    There is something deeply beautiful about banana breada loaf that saves once-fresh fruit from ruin. At a time when were leaning into using what we have, what could be more exciting than a bread that basically serves as a very quickand delicious composting solution? A wise person once said to me, once youve made banana bread, you will always prefer rotten to ripe. Well, I second that emotion, and seemingly so does my social media community. With all of us spending more time cooking right now, it seems as though everyone is spending a little extra time perfecting their own versions of this particular baked good.

    Banana bread is one of those tasty treats that any level of home chef can mastera particular rarity in the bread family. Most people I know have a recipe they swear by, and will unabashedly say is the best. These recipes are often passed down generationally or shared within communities. Some give openly, while others guard their secrets. From vegan versions to heavily buttered batters, gluten-free to flour-filled, breads fancifully dressed with nuts or chocolate, or simply baked, there are a million ways to succeed where banana bread is concerned.


    Our Family’s Famous Banana Bread Recipe

    Today I’m sharing the banana bread recipe I made over and over again during quarantine! I’ve baked this so many times but I just can’t seem to get tired of it.

    This batch turned out a little different because I didn’t have any over-ripened bananas on hand, so I tried using my oven to speed up the browning process… and it worked! The only thing I missed was seeing more of the little flecks of banana in my bread .

    This recipe makes two loaves of banana bread. I usually make one with walnuts and one without. Whatever you decide on nuts or add-ins, be sure to use my secret to making perfectly sweet banana bread with a sugary crust. Check it out in the instructions and gallery!


    2 Cups of Sugar, plus a bit more for the crust

    4 Eggs

    3 1/3 Cups of Flour

    2 Tsp. of Baking Soda

    1 Tsp. of Salt

    1 Cup of Walnuts

    1/2 Cup of Buttermilk


    1. If you don’t have overripe bananas, cook regular bananas into the oven for 15-20 minutes at 300 degrees to turn them black.

    2. Once you ripen the bananas, keep oven on and heat to 325 degrees.

    3. If you are using walnuts, prep by putting them in a plastic bag and using the back of a spoon to break them down or you can use a hand chopper.

    4. Cream together shortening and sugar with an electric mixer , then mix in eggs and vanilla.

    5. Alternating between wet and dry, add buttermilk and flour, baking soda, sugar, and salt , mixing at medium speed until combined.

    8. Divide the batter into two loaf pans.

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    Rice Congee Melissa King

    Chef Melissa King is perhaps best-known as the winner of Bravos Top Chef All Stars: Los Angeles Season 17, but she also boasts the most challenge wins of any competitor in the history of Top Chef. Based in the Bay Area, her style combines Californian cooking with Asian flavors. She remembers:

    My mom would start my mornings before school with this cozy bowl of savory rice porridge. Its the chicken noodle soup of Chinese culture, and I like to make it on cold evenings or when Im feeling nostalgic for home. Its a simple, humble dish made of cooked rice and stock that can feed a big family on a budget. Choose the toppings according to your personal preference, but the garnishes are what make congee interesting! My suggestion is to use at least three or four toppings.)

    Note: I like making congee with boneless, skinless chicken thighs, but you can use almost any protein you like, including peeled, deveined shrimp ground beef, turkey or chicken or white fish fillets, such as flounder or halibut. If you want to make the dish vegetarian, in addition to using mushroom or vegetable stock, substitute the chicken with shiitake or other mushrooms, smoked tofu, zucchini, peas or butternut squash.

    Sopes De Chorizo Claudette Zepeda

    Simply Nigella Cookbook

    A Top Chef favorite, Claudettes regional Mexican cuisine at San Diegos El Jardín won attention from The New York Times and around the nation. As Claudette remembers of her go-to dish:

    Sopes were something we ate in my house at least once a week, a perfect vehicle for my mother to reimagine leftovers that we would eat. Todays chicken with mole became tomorrows Sopes de Pollo. Chorizo, however, was the favorite among my brothers and I. I now make them for my kids a couple times a month with the same idea my mom had, clearing out the fridge.

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    Banana Quick Bread Mix

    • Enriched wheat flour , dark brown sugar, sodium bicarbonate, salt, natural vanilla flavor, baking powder , ground nutmeg.
    • Contains wheat/gluten. This product is prepared and packaged using machines that may come in contact with wheat/gluten, milk or milk products, eggs, soy, sesame, peanuts, tree nuts.

    Masa Harina Ground Nixtamalized Corn Tortillas

    • 6 tomatillo husks
    • 1 cup masa harina
    • 1/2 tsp. sea salt

    In a smallsaucepan over medium-high heat, heat the water with the tomatillo husks.Strain, discarding the husks, and let cool.

    In a medium bowl, combine the masa harina, saltand tomatillo tea. Knead by hand for 5 to 8 minutes, then roll into portions and place a damp cloth on top toprevent the dough from drying out.

    Cut along theseams of a resealable plastic bag to create two pieces of plastic that are slightlylarger than the plates of your tortilla press. Place one of the plastic pieceson the bottom plate of the press. Place one of the dough balls on top of theplastic and cover with second piece of plastic. Drop the top of the press on topof the dough, press gently with the handle, then rotate the dough and pieces ofplastic 180 degrees and just drop the lid again to ensure that the tortilla isthin and an even thickness. Repeat with the remaining dough.

    On a comal or griddle over medium-high heat,cook each tortilla on one side for 1 minute and flip, pressing gently with akitchen towel for 1 minute, then flip one last time. The tortilla should puffif it was kneaded enough.

    Transfer the tortilla to a kitchen towel and cover to keep warm while you cook the remaining tortillas.

    For the chorizo:

    • Crumbled queso fresco for serving
    • Fresh cilantro for serving
    • Lime wedges for serving

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    Strawberry Rhubarb Quick Bread Mix

    • Enriched wheat flour , sugar, drum-dried strawberry powder , rhubarb natural flavor , freeze-dried strawberry, natural vanilla flavor, sodium bicarbonate, natural strawberry flavor, citric acid, baking powder , salt.
    • Contains wheat/gluten. This product is prepared and packaged using machines that may come in contact with wheat/gluten, eggs, dairy, soy, peanuts, tree nuts.

    Pumpkin Bread Is The New Banana Bread

    Banana Bread Soft and moist Bread / Easy Recipe

    Remember when banana bread was all the rage and everyone had their own favorite recipe? These days and especially this time of year it seems that pumpkin bread is taking center stage.

    If dipping temperatures and the first tinge of fall color in the branches translates to a sudden hankering for a generous slice of the pumpkin-spiced bread, we have you covered. Our popular pumpkin bread mix can be mixed up in minutes and features five different flavor profiles, from spiced pecan and chocolate chunk to latté, caramel and cinnamon. Bummed because youre gluten-free? Dont be, because there are mixes for you too.

    Once youve made a selection, the only choice remaining is which pan to bake it in. Of course, a regular loaf pan works beautifully, but a molded pan can add a final flourish that will make your pumpkin loaf extra special. Using a molded loaf pan couldnt be easier. Check out this video for how to use one:

    Now, if youre a baker at heart and nothing less than scratch will do, our recipe for Orange-Spiced Pumpkin Bread is a favorite this time of year.

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    Coffee Cake Quick Bread Mix

    • Enriched wheat flour , sugar, baking powder , natural vanilla flavor, sodium bicarbonate, salt.
    • Cinnamon Streusel Mix: Sugar, enriched wheat flour , cinnamon, natural vanilla flavor, salt, nutmeg.
    • Contains wheat/gluten. This product is prepared and packaged using machines that may come in contact with wheat/gluten, eggs, dairy, peanuts, soy, tree nuts.

    Meyer Lemon Quick Bread Mix

    • Organic wheat flour, granulated sugar, natural Meyer lemon flavor, baking powder , organic vanilla type flavor, sea salt, organic gum blend , freeze dried lemon and citric acid.
    • Contains wheat/gluten. This product is prepared and packaged using machines that may come in contact with almonds, pecans, sesame, eggs, milk, peanuts, soy.

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    Walnutchocolate Chip Banana Bread

    No one can resist a thick slice of freshly baked banana bread, especially when its studded with melting chocolate chips and toasty walnuts. Baking this bread is a good way to take advantage of fruit that has been languishing on the counter throughout the busy week. The riper the bananas, the sweeter and more delicious the bread will be.

    WalnutChocolate Chip Banana Bread

    3 very ripe bananas, peeled

    2 cups all-purpose flour

    1 tsp. baking soda

    14 tsp. fine sea salt

    6 Tbs. unsalted butter, at room temperature

    34 cup sugar

    2 eggs, beaten

    12 cup sour cream, at room temperature

    1 cup semisweet chocolate chips

    1 cup coarsely chopped walnuts, toasted

    Preheat an oven to 350°F . Lightly butter a 9-by-5-inch loaf pan. Line the bottom and long sides of the pan with parchment paper. Butter the top of the parchment. Dust the pan with flour, tapping out the excess.

    Using a fork, mash the bananas in a bowl you should have about 1 cup . In another bowl, sift together the flour, baking soda, and salt.

    Bake until a toothpick inserted in the center comes out clean, about 1 hour. Transfer to a wire rack and let cool in the pan for 5 minutes. Turn out onto the rack and remove the paper. Invert again, and let cool completely. Cut into slices and serve warm or at room temperature. Makes 1 loaf.

    Find more great recipes for sunrise specialties in our book Williams-Sonoma Breakfast Comforts, by Rick Rodgers.

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