It sounds like Ruth’s Chris Steakhouse, right? Haha.Here’s the story behind it: I got the recipe from Tita Thess, who got it from her husband, who got it from his co-worker. See how this works? Plagiarecipism! :) This recipe’s been around, alright, but it’s still as fantastic as when it was first discovered. I love that it doesn’t have vegetable oil as I’ve seen in other recipes (and also used in my Almond Butter Banana Bread with Cinnamon Crumble Topping). I don’t know…something about the oil that makes me want to substitute it whenever possible.
So back to the baking…how did it fare? The baked bread is dense, moist, full of the banana taste and the ‘crust’ is the best part! I’m not sure if it was because of the pan, but I had a beautiful even crust all around the bread. The slices look beautiful and the taste definitely lives up to the inviting facade.
I’m so glad I tried Tita Thess’s recipe (I love getting recipes from family and friends!!!). I followed it, including her recommendation to use 2 cups of mashed bananas, and skipped the nuts and raisins. This is a winning recipe with Dan, who does not like bananas, but ended up LOVING the bread.
For the loaf pan, I used the ceramic kind and lined it with two sheets of parchment paper along its length and width. No need to grease it with oil.
I like this method better than spraying it with oil because it makes it so easier and neater to take out the bread once it’s baked.
Look at it! I honestly do not know how I was able to wait overnight before I ate slice after slice…after slice.
This is one bread that would really leave a mark/aroma not only in your kitchen. In fact our apartment smelled of delicious banana bread the entire night and woke us up in the morning.
We still have more than half a loaf to ourselves. I’m going to try warming it up and slathering it with heavenly butter (I love, love, love, butter) for breakfast, then OJ…mmm. Dan and I are driving out to the Desert Botanical Garden to see the Chihuly exhibit so we can pack some up to go, too. Better than store bought. ;-)
I urge you to try it this weekend!
Thess’s Nana’s Banana Bread
» from Maria H’s Sphere
Ingredients:
- 5 tbsp butter
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 2 egg whites
- 1 tsp vanilla extract
- 1 1/2 cups mashed, very ripe bananas (I used 2 cups, which was about 6-7 regular size bananas)
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp baking powder
- 1/2 cup heavy cream
- optional: 1/3 cup chopped walnuts and 1/2 cups raisins
Preparation:
- Preheat oven to 350F. Use a non-stick 9×5×3-inch loaf pan. If you don’t have a non-stick pan, spray it with non-stick cooking spray or line it with two parchment paper sheets along the width and length of the pan. I prefer the paper route because it makes it so easy to take out the bread.
- 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. I would recommend that you bake this at night and allow it to completely cool and “rest” overnight.
Makes one 9′x5′x3′ loaf.
mmm looks amazing! i can’t wait to try this, except i do not have a beater/mixer so it will have to wait. my wrists are too delicate for any heavy whisking, heh!
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Sandy, now you’re making me want to try this by hand and see if it would come out the same! :) I’m sure you can make this by hand with just a wooden spoon for mixing. But I’ll get back to you on that!
That is one good lookin’ banana bread! Love the heavy cream addition- I bet that made a big difference in flavor and moistness! I have banana bread on the agenda to bake today, but will be going a bit lighter. Probably won’t be as good as yours!!
RecipeGirls last blog post..A Filling & Healthy Choice: Confetti Chili
Thanks, Lori! When I saw this recipe that’s the first thing I noticed, too — heavy cream?! Why didn’t I think of that? I love milk, cream and butter too much. :) I’m tempted to try this without the cream or just half of it. I just had to use the big bottle of heavy cream we have. :) Let me know of your banana bread recipe. I’m open to new variations.
It’s amazing to me hoe something as simple as banana bread can have so many different variations! This one looks spectacular–especially the crust!
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Elle, absolutely. It’s like the cinnamon rolls! :) Thanks a lot. The crust was beautiful. I actually gasped and said to myself: “It really looks like bread!”
It does look like bread! And the crust is always the best part, anyway.
Elles last blog post..Chicken Pesto Tortellini Soup for a Soup Off
This looks really, really good. I bought a big bunch of bananas this week, hoping to turn the leftovers into banana bread, but mysteriously, the bananas have disappeared. I might have to hide some to make sure I can make banana bread this weekend!
I’m not a big fan of banana bread but if it’s good, I will indulge! I like mine with the walnuts.
Nice tip on using the parchment paper!
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This sounds so good, banana bread is one of my favorites!
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Joy! Small (baking) world! I first came across http://confessionsoftart.blogspot.com while Googling a recipe for Black Forest cake a while back and added it to my blog roll because it’s just such a mouthwatering space (plus, well-written, too)! And now they’ve mentioned you over there for this banana bread recipe! Galing :)
Making it now!! Looks great!!
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This by far is the only recipe I use. I usually use more heavy cream then a half a cup. Its so yummy.
Fantastic, Julie! I haven’t tried adding more than a cup. I’ll have to keep that in mind next time.