Receiving Instructions

Store unopened at room temperature for up to 18 months.

Preparation Instructions

Quick bread mix (included)
2 large or 3 small bananas, very ripe
2 large eggs
8 Tbs. (1 stick) unsalted butter, melted and cooled
1/2 cup milk
1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350°F. Grease and flour 8" x 4" loaf pan. Mash bananas in bowl of electric mixer fitted with paddle attachment. Add quick bread mix, eggs and milk while running mixer on low speed. Slowly add cooled butter. Beat until well combined, but don't overmix. Whisk out lumps and dry mix. Stir in nuts, if desired. Pour batter in prepared pan. Use spatula to smooth down surface.

Bake 50–55 minutes, until toothpick inserted in middle of loaf comes out clean. Place on wire rack and allow to cool in pan for 30 minutes. Remove quick bread from pan and cool completely.

Wrap leftovers in plastic wrap.

Tip: Baking unripe bananas in oven at 300°F for 20 minutes will "ripen" them quickly.

Williams Sonoma Quick Bread, Banana Bread