‘Nanner Bread

When I go to the grocery store, I always buy bananas. I buy a couple pounds because, when I’m at the store, I think that I’ll eat a ton of bananas. However, more often than not, I’m left with brown bananas, shriveling up in their peel. At this point there’s only one thing to do with those bananas, and that’s to make some banana bread.
A quick Google search of banana bread will turn up around 10 million results. For me, it’s a personal passion, nay, a voyage to discover all the world has to offer in bountiful banana bread that I make every single one of these Google results into a brick of dense, warm and buttery bread.
Oh yes, banana bread must be eaten at warm temperatures at all times, topped with either a bit of butter and honey or a little ice cream. I really don’t know why it tastes so darn good, but I don’t question it. There’s always a chance that it might be slightly arsenic while cold, like tofu (a completely unfounded claim).
As in almost every article, I have to tell you about a memory from my youth. After a long day of riding my bicycle and playing Pokémon under trees in a very small Iowan town, my grandma could always be counted on to have some fresh banana bread and a cold glass of milk. In fact, most of those days I probably spent more time at my grandma’s house eating her food than at my own.
Unfortunately, I was not able to procure my grandma’s recipe in time for this article. She said something about “deep secrets” and yelled, “You know not what you do!” So I decided to stop bugging her about this one. She did tell me, though, that you could freeze already ripe bananas and thaw them later to make banana bread.
This recipe is from the Food Network and it works really well; since everyone makes every single recipe from my column, you should have all the ingredients.


·         1 cup granulated sugar
·         8 tablespoons (1 stick) unsalted butter, room temperature
·         2 large eggs
·         3 ripe bananas
·         1 tablespoon milk
·         1 teaspoon ground cinnamon
·         2 cups all-purpose flour
·         1 teaspoon baking powder
·         1 teaspoon baking soda
·         1 teaspoon salt


1. Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.
2. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.
4. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.
5. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Jordan Lorraine


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