Banana Bread II

Preheat oven to 350°F (175°C). Grease a loaf pan with butter and set aside.

Cream together softened butter and sugar in a large mixing bowl until light and fluffy, about 2-3 minutes.

Beat in the egg until well incorporated, then add vanilla extract and mix until combined.

Peel the ripe bananas and mash them thoroughly in a separate bowl until mostly smooth with few lumps.

Fold the mashed bananas into the butter mixture until just combined, being careful not to overmix.

In a separate bowl, whisk together flour, baking powder, salt, and ground nutmeg.

Gently fold the dry ingredients into the banana mixture until just combined; do not overstir to maintain a tender crumb.

Fold in seedless raisins and unsalted nuts if using, distributing evenly throughout the batter.

Pour batter into the prepared loaf pan, smoothing the top with a spatula.

Bake at 350°F for 50 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.

Remove from oven and allow the bread to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.