Banana Nut Bread

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I love to bake with banana. Therefore I very eager to try out this banana nut bread which happend to be this time Bake Along recipe- Wiliams Sonoma's Banana Nut Bread. As the name stated it is more on bread texture, firm but yet moist with full of banana flavour. I love to have it along with some spread on top...peanut butter and jam.

I used whatever I have in my pantry, pistachio nuts and black currants. Love the 'green' and 'black' on the bread. I also sprinkle some white sesame on top for more fragrant.

Recipe by Williams Sonama
Banana Nut Bread (One 9x5 inch tin)
Ingredients:
(A)

6 Tablespoons (90 g) unsalted butter, at room temperature
1 cup sugar (I used 70g brown sugar)

(B)

2 or 3 very ripe bananas, coarsely mashed (about 1 1⁄2 cups)
3 eggs, lightly beaten
1⁄2 cup buttermilk

*I added 1 teaspoon vinegar with milk and set aside for about 15 minutes before used

(C)

2 cups all-purpose flour
1 teaspoon baking soda (I used ½ teaspoon)
1 teaspoon baking powder (I used 1 ½ teaspoons)
1 teaspoon freshly grated nutmeg
1⁄2 teaspoon salt
3⁄4 cup coarsely chopped walnuts, pecans or hazelnuts (replace with ½ cup pistachio nuts)
Handful of black currants (my own addition)
2-3 tablespoons white sesame seeds for topping

Methods:
1. Preheat an oven to 350°F (180C). Grease and lightly flour a 9-by-5-inch loaf pan.

2. 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.

3. 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.

4. Pour the batter into the prepared pan. It should be no more than two-thirds full. Sprinkle white sesame seeds evenly on top (if using). 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.

*Mine took about 40 minutes

Storage Tip: Wrap the bread tightly in plastic wrap and store at room temperature overnight or in the refrigerator for up to 5 days.

I am submitting this to Bake-Along hosted by Joyce of Kitchen Flavours, Lena of Her Frozen Wings and Zoe of Bake for Happy Kids