Old bananas are few and far between around here.  Brother devours them so quickly I almost don’t see the point in having a hanger to keep them fresh.  This must have been an off week because yesterday we had three very ripe fruits to dispose of.  Hmm, we could feed them to the chickens, or the worms, or us.  Not a hard choice when you have Nana’s Banana Bread recipe close at hand.  Straight from Grandma’s kitchen… no, not my grandma (this one), it’s perfect every time. 

I’m including the recipe below as it reads on the card though I don’t do it the same every time.  I never measure the bananas - 3 medium to large ones is close enough.  I usually use pecans instead of walnuts and this time we made muffins instead of loaves.  Nana recommends letting the flavors mingle and develop overnight before eating it.  Nice thought but nearly impossible around here.

Nana’ Banana Bread

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
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/2 cup heavy cream
1/3 cup chopped walnuts

1. Preheat oven to 350. Spray bottom only of a 9×5x3 inch loaf pan with nonstick cooking spray

2. Beat butter in large bowl with an electric mixer set at medium speed until light and fluffy. Add granulated sugar and brown sugar; beat well. Add egg, eff whites and vanilla; beat until well blended. Add mashed banana, and beat on high speed 30 seconds.

3. Combine flour, baking soda, salt and baking powder in medium bowl. Add flour mixture to butter mixture alternately with cream, ending with flour mixture. Add walnuts to batter; mix well.

4. Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes out clean, about 1 hour 15 minutes.

5. Cool bread in pan on wire rack 10 minutes. Remove bread from pan; cool completely on wire rack. Slice and serve with butter and jam.