Ultimate Banana Bread

Why this recipe works:

We added banana flavor without introducing too much moisture to our banana bread recipe by microwaving the fruit and draining it. We then simmered the banana liquid in a saucepan until it reduced and incorporated it into the batter. We used brown sugar instead of granulated and swapped out oil…

We added banana flavor without introducing too much moisture to our banana bread recipe by microwaving the fruit and draining it. We then simmered the banana liquid in a saucepan until it reduced and incorporated it into the batter. We used brown sugar instead of granulated and swapped out oil for the nutty richness of butter. Toasted walnuts gave our banana bread recipe a pleasing crunch, and a sixth banana sliced thin and caramelized on top of the loaf gave our banana bread an enticingly crisp, crunchy top.

Makes one 9-inch loaf

Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised in the recipe. The texture is best when the loaf is eaten fresh, but it can be stored (cool completely first), covered tightly with plastic wrap, for up to 3 days.

Makes 1 9 inch loaf

Ingredients:

1 ¾ cups flour

1 t baking soda

½ t salt

6 very large ripe bananas

8 Tbls Butter, slightly cooled

2 large eggs

¾ cup brown sugar

1 t vanilla extract

2 t granulated sugar

Directions

Spray a loaf pan

Whisk flour, baking soda, and salt in a large bowl.

Place 5 bananas in a bowl, cover with plastic and cut several steam vents. Microwave on high until bananas are soft and release their liquid (about 5 minutes). Transfer to a strainer and strain, stirring occasionally, 15 minutes (you should have about ½ cup to ¾ cup liquid.

Transfer liquid to a medium sauce pan and cook over medium-high heat until it is reduced to ¼ cup (about 5 minutes).

Remove from pan, stir liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter eggs, brown sugar and vanilla.

Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Scrape batter into prepared pan. Slice remaining banana diagonally into ¼ inch slices. Shingle banana slices on top of either side of loaf leaving 1 ½ inch wide space down the center to ensure an even rise. Sprinkle granulated sugar evenly over loaf.

Bake until toothpick comes out clean 55-75 minutes. Cool bread in pan on wire rack for 15 minutes, then remove from pan and continue to cool on wire rack. Serve warm or at room temp.