- Author: Erin Mahorney
Aunt Lucy’s Nanner Bread
This recipe was passed down from my great aunt and was one of the first recipes I learned to make. My siblings and I loved to bake growing up and this was a staple. We used to store overly ripe bananas in the freezer so we could whip up a batch whenever the craving would strike. Although sweet, it was a breakfast treat in our house—served warm, topped with cream cheese.
When my sister and I started our own bakery, Aunt Lucy’s Nanner Bread was one of the first recipes we converted to gluten-free. I’m convinced there is no greater smell than fresh banana bread cooking in the oven.
- Preparation Time: 00:25
- Cook Time: 00:55
- Cuisine: American
- Servings: 10
- 1 cup pure cane sugar
- ½ cup unsalted butter, at room temperature (set out on counter to soften, don’t microwave)
- 2 eggs, room temperature
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup flour (or gluten-free flour blend)
- 2 large or 3 small very ripe bananas
- 1Cream sugar and butter.
- 2Add eggs and beat again.
- 3In a separate bowl, whisk together baking soda, salt and flour, then add to the wet
- 4Crush bananas with fork until pulp-like, then add to flour mix.
- 5Bake at 350 in a well-greased and flour-dusted loaf pan for 50-55 minutes.
- 6For mini loaves, spoon about ¼ cup per loaf. 1 batch will make 12 mini loaves total. Bake for 19 minutes (or until toothpick comes out mostly clean in center).