Nana’s New NanaBread!

Nana's Banana Bread w/Chocolate Chips

Here’s the best banana bread ever!  Nana has been known for her Banana Bread since before we were married, all those years ago.  Hardly a family event went by without a loaf of her tasty banana bread.  She always made it with Jiffy Mix as did her Mother.  Her secret, was the Jiffy mix and the ripeness of the bananas.  Many asked her for her recipe and she gladly shared it but inevitably they’d come back and say it wasn’t as good as hers.

Several years ago I developed a reaction to the famous Banana Bread and gave up eating it.  Something in the Jiffy Mix would keep me up at night with mild digestive issues, but the lack of sleep was the real problem.  I also have this reaction to anything with high levels of Potassium Sorbate in it!

Over time we’ve both experimented with recipes that we liked all right, and plenty that we hated like some for the bread machine, but never found one that was perfect, until now.

The original recipe is from Real Simple Magazine:

Nana’s notes:

  • Use very overripe bananas, I store them in the freezer in their skins in plastic freezer bags, defrost overnight in a bowl in the fridge, drain liquid pooled in the bottom of the bowl.  The remaining liquid in the bananas is full of flavor and keeps the bread moist.
  • We prefer walnuts as they were the nuts called for in the original recipe.
  • Add 1/2 cup of chocolate chips for an over-the-top addition!

* Exported from MasterCook *

Banana Bread

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
1/2           cup  unsalted butter — (1 stick) melted and cooled, plus more for the pan
1 1/2           cups  all-purpose flour — spooned and leveled
1           teaspoon  baking powder
1/2      teaspoon  kosher salt
1/4      teaspoon  baking soda
3                     ripe bananas — mashed (about 1 1/4 cups)
1/2           cup  granulated sugar
1/2           cup  light brown sugar
2              large  eggs
1           teaspoon  pure vanilla extract
1                cup  pecans — chopped

Heat oven to 350° F. Butter an 8 1/2-by-4 1/2-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.

In a large bowl, mix together the butter, bananas, granulated and light brown sugars, eggs, and vanilla. Add the flour mixture and mix until just combined (do not overmix); fold in the pecans.

Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes (tent with foil if top browns too quickly). Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Source:
“Real Simple”
– – – – – – – – – – – – – – – – – – –
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

The Chocolate Chips were my request and boy did that just bring this recipe to the top for me!  As you see in the picture we served it with a spreadable condiment:

* Exported from MasterCook *

Mascarpone & Cream Cheese spread

Recipe By     :Chef Jim
Serving Size  : 0     Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
8             ounces  cream cheese —  softened
4        tablespoons  powdered sugar
8             ounces  Mascarpone cheese — softened
1 1/2      teaspoons  vanilla extract

Beat together cream cheese and mascarpone until smooth adding sugar and vanilla to combine.

Put into bowl and chill for 2 hours before serving.

Yield:
“2 cups”
– – – – – – – – – – – – – – – – – – –

Serving Ideas : As a spread or thin with a little milk or sour cream and serve as a dip for fruit platter.

NOTES : Can use favorite liqueur in place of vanilla. Also sprinkle with crushed nuts.
Frangelico with hazelnuts
Amaretto with toasted almonds
Kahlua with Espresso nibs

Nutr. Assoc. : 0 0 0 0

This spread is so versatile, and could even be made with all mascarpone if you prefer!  See notes for other additions!  Love, love, love, Nana’s New NanaBread!

Eat well…be well!

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