Classes on Friday? That's ok Sunday is Banana Bread!

I said in my last post that I would once again share my go to banana bread recipe. I can't say enough about this recipe. It is simply the best. I mean, seriously? It has butter and heavy cream. If your banana bread recipe doesn't call for heavy cream TS (tough situations - as my middle school shop teacher would say).

I'm also thinking about doing either another batch of bagels or trying croissants this weekend as well, but I have requests to do cinnamon roll cupcakes again so we shall see how much reading I can accomplish.

So here is the recipe. Seriously. Use this one. And if you haven't princessed yours up enough try a cinnamon strussle topping for it =)

Now to suffer through one more class...seriously Grad students aren't supposed to have classes on Fridays. Argh.

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.