This dessert type of bread is yummy when it is made properly. That means, among other things, the finished product should be moist but not compacted. The batter has to rise enough during baking to result in a moist cake like consistency.
1, 1/4 lb. stick of butter, softened
3 large or 2 jumbo eggs, lightly whisked
1 cup of sugar
1 tsp. of vanilla
1 cup of coarsely chopped walnuts
3 very ripe large bananas, coarsely mashed
1 tsp. of baking soda
1 tsp. of baking powder
1⁄2 cup of buttermilk (use the real product ... don't substitute)
1 tsp. of ground nutmeg (or 1/2 tsp. each of nutmeg and cinnamon)
2 cups of flour
½ tsp. of salt
Preheat the oven to 350ºF.
Grease lightly with butter and then 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 second bowl, stir together the flour, baking soda, baking powder, nutmeg, salt and nuts. Add the flour mixture to the banana mixture gradually 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 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 it cool completely. Cut the loaf into thick slices if you are ready to serve it. Otherwise, wrap the cooled loaf tightly in plastic wrap or aluminum foil.
Serve with butter or cream cheese. Yummy!