Nana’s Banana Bread

Nothing is more wonderful than the aroma of freshly baked bread in the kitchen! A pure scent of homey goodness!

I have never baked too much banana-walnut-raisin bread in my entire baking life (I would say about 8 years now) than these last two weeks! Markus had found delight in this baked treat and mommy won’t disappoint him by making a fresh loaf every other day.

It all worked out well. Lolo Guding loves banana among other fruits. He can survive a day without eating rice but I doubt if he can without having banana. So he would buy dozens from Bruce Market when they put their fairly ripe bananas on sale. $.95 for 12 bananas! What a steal! Bruce Market is a quality produce ran by a local family who owns a big farming land in Maple Ridge. Their produce are top quality needless to say. So, Lolo’s bananas from Bruce’s are exactly what I need for Markus’s special bread.

I have tried a couple of recipes before trying this new one Tart gave me. The one that I loved is from one of my recipe books that I don’t have access to right now. It is still in the box along with my other collections in the basement. There’s no harm in trying other recipes though. Actually I do love to experiment! Referencing a one page paper that Tart had photocopied from work (courtesy of his co-worker) I have discovered another pot of gold! Rightfully a place in Maria’s Top Recipes List, this one deserves a spot in my blog as well:

Nana’s Banana Bread:

You will need 5 tbsp butter, 1/2 cup granulated sugar, 1/2 firmly packed light brown sugar, 1 large egg, 2 egg whites, 1 tsp vanilla extract, 1 1/2 cups mashed, very ripe bananas (I would put 2c for more banana goodness!) 1 3/4 c all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1/4 tsp baking powder, 1/2 heavy cream, 1/3 cup chopped walnuts (1/2 cups.. why not) and 1/2 cups raisins (optional).

Preheat oven to 350F. Use a non-stick 9x5x3-inch loaf pan. If you don’t have a non-stick pan, spray it with non-stick cooking spray. Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add both sugar and beat well. Add eggs, egg whites and vanilla and beat until well-blended. Add mashed banana, beat for 30 seconds on high speed. Add all dry ingredients in a separate bowl and add this mixture to the banana mixture, alternatively with cream. Add walnuts and raisins, mix well.

Pour batter evenly unto the prepared loaf pan. Baked until browned and toothpick inserted near center comes out clean; say about 1 hour to 1 hour and 15 ins. Cool completely and serve.

Tip#1: Put ripe bananas in the freezer and thaw before baking. This way bananas don’t over ripe and the cold temperature makes banana turn brownish. This adds color to your bread.

Tip#2: Let the loaf cool and cut into slices. Wrap them in plastic wrap to let the flavor develop and serve the next day. This will make great snacks in the office or Markus “baon” for school.

Tip#3: I have tried putting 3 large eggs instead of what the recipe calls for (1 egg and 2 whites) and you can’t really tell/taste the difference. If you want to follow the exact recipe, egg yolks can be used for making “leche flan”, scrambled eggs, etc…

Tip#4: You can also add chocolate chips for banana-chocolate flavor, equally yummy too!

Serve with butter and jam, tea or coffee…. I had a great breakfast in the office with my grande Starbucks Americano! What a yummy treat!

~ by neonamber on January 11, 2009.