Nana Bread

It’s Banana bread but my kids have called bananas “nana” for as long as I can remember and so I find myself saying it… and blogging it. It really doesn’t matter what they call it. They LOVE it! My daughter can eat 1/2 a loaf in one morning… easy. It’s love in a loaf, my friends. Give it a try.

On to the food –

When is it a good time to make banana bread?? When your bananas look like this…

Or, if you’re cheap like me, you can buy a bag of already ripe bananas from the grocery store for about 99 cents and separate them, throw them in a plastic bag, throw that plastic bag in the freezer until you want to make banana bread.


If you do the latter, your bananas will look something like this and you can grab however many you want/need at a time and thaw them before use.


It doesn’t matter which bananas you use, it all plays out the same. Start with 2 sticks unsalted butter in your mixer. Turn your oven on to 350.


Add white and brown sugar. Mix.


Add eggs. Mix.


Add milk. Mix


Add bananas. Mix.


Add vanilla. Mix.


Have your junior chef add baking soda while also holding a stuffed bunny. Picture left. Mix.


Have your other junior chef add salt while wearing a Spiderman watch… baking is more specific than cooking people…


Add a lot of flour. Mix.


Grease the bottoms of 2 or 3 loaf pans. Depending on how “thick” you like your banana bread or in this case how many people you want to be able to give bread to and still keep a loaf at home 🙂 Bake for others… do it and everyone wins!


Distribute batter into pans.


Bake for about 50-60 mins. on the second to lowest rack in your oven so that the tops of the bans are about at the middle of the oven as far as height. Remove when you can insert a skewer or very long bamboo toothpick type device into bread and it comes out clean and the bread is starting to pull away from the pans as it is here.

Let the bread rest in the pans for about 10 minutes. Run a butter knife around the bread next to the pan to loosen then flip the pan over and drop the bread into your hand and then back over onto a cooling rack. You’ll get the hang of this… trust me… I’ve only dropped a couple.


Mmmmm…. nana bread… and some to share with our 91 year old neighbor 🙂 He loves banana bread almost as much as we do 🙂

Bake some, bake some extra, give some away… this is love, folks 😉

Here’s the info…

Banana Bread (2 or 3 loaves)
2 sticks unsalted butter (softened)
1 1/2 cups white sugar
1 cup brown sugar
1 cup milk (skim, 1%, 2%, whole, raw… whatever)
4 eggs
2 tsp salt
2 tsp baking soda
2 tsp vanilla
7-9 bananas depending on size and how many you have 😉
5 cups flour

Heat oven to 350. Mix in order given. Divide into 2-3 loaf pans with bottoms greased. Bake for 50-60 mins. Cool in pans for 10 minutes and on baking rack for 1 hour. Refrigerate or freeze what you don’t plan to use within a few days.

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One Response to Nana Bread

  1. Pingback: Banana Cranberry Muffins | The Kitchen Tutor

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