Bread/ Cake/ Desserts/ Quickbread/ Vegetarian

Best Nana Bread

There are some things you just have sucky luck with. For me, it’s banana bread. Most of the time, behind the technological doors of blogdom, there are broken chunks of misshapen, soggy banana bread hiding in the trash.

Yeah, I know, sad.

Thankfully, I realized a few things about banana bread, including the fact that I like my bananas very very well pureed, so I don’t end up with chunky, wet spots in the bread. Also important is that I learned to use either a 8″ square or 9×13 rectangular pan so that the bread bakes evenly all around. This prevents your bread from having a soggy middle and dry sides. Trust me, I’ve been there.

If it’s baked in a cake pan, does it make it cake or can it still be bread? Or am I just getting too technical and non-cohesive due to lack of sleep and caffeine? Someone help. Someone bring me milk for this bread. Heavens.

Best ‘Nana Bread
adapted from recipegirl

4 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
½ tsp cinnamon
1 cup granulated sugar
1 cup brown sugar, packed
1 cup butter, softened
2 large eggs
2 cups mashed bananas
½ cup + 2 Tbs milk
2 tsp vanilla extract

Preheat oven to 325 degrees F. Grease and flour one 13x 9″ pan. Sift together flour, baking soda, baking powder, salt and cinnamon. In a large bowl, cream sugar and butter until light and fluffy. Beat eggs slightly, and mix into the creamed mixture with the bananas. Mix in sifted ingredients until just combined. Stir in milk and vanilla. Spread batter into prepared pan, and bake for 1 hour. Cool completely before slicing. This bread is best eaten the next day. Let it sit at room temperature overnight.


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1 Comment

  • Reply
    June 18, 2010 at 10:54 am

    I am so happy to find your blog!! I just made your chocolate ganache filling for my macarons. Keep blogging and cooking!
    The Sabbatical Chef

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