Banana bread failure.

So I think I added to much banana's into the banana bread. Thus, it came out mushy, almost like it wasn't fully baked through. I need to remember this so the next time I make it it doesn't come out like this. Either that, or I might try add just a little bit more flour.

Anyway. Didn't take any pictures cause it looked horrible as I tried to flip it out of the pan. It sort of fell apart on me. I don't know if I hurt my chances by using my new cake pan. Oh well. It tasted fine at least.

Here is the recipe. I swear, best banana bread recipe ever. I've substituted the heavy cream with half and half and it taste just as good, and doesn't come out as heavy/dense.

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.