banana bread

the goods:

6 tablespoons unsalted butter, room temperature, plus more for pan
1 cup sugar
3 very ripe bananas, coarsely mashed
3 large eggs, lightly beaten
1/2 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat oven to 350 degrees. Grease and lightly flour a 9-by-5-inch loaf pan
In a heavy-duty mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until creamy, about 1 minutes. Add the bananas and eggs and beat until smooth. Add the buttermilk and beat just until combined.
Add the flour, baking soda, baking powder, nutmeg, and salt to the banana mixture and beat just until combined. The batter should be slightly lumpy. Scrape down the sides of the bowl.



Pour batter into the prepared pan. Bake until the loaf is dark golden brown, 55 to 60 minutes. A toothpick inserted into the center should come out clean. Let rest in pan for 5 minutes, then turn out onto a wire rack and let cool completely. Cut into thick slices and serve with butter.