makes 10 servings
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 large very ripe bananas, peeled
1 large ripe banana, peeled
8 tablespoons unsalted butter, melted and cooled
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts, toasted
2 teaspoons granulated sugar
1. Preheat the oven to 350 degrees. Spray an 8 1/2" x 4 1/2" loaf pan with cooking spray. Set aside.
2. In a large bowl, whisk together the flour baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Place 5 peeled bananas in a microwave-safe bowl, cover with plastic wrap cut with a few slits for venting, and microwave until the bananas are soft and have released liquid, about 5 minutes.
4. Transfer the cooked bananas to a fine-mesh strainer set over a medium bowl and let drain, stirring occasionally, for 15 minutes. (You should end up with 1/2 to 3/4 cup liquid.)
5. Place the liquid into a small saucepan and cook over medium heat until reduced to 1/4 cup, about 10-15 minutes. Remove the pan from the heat and pour the banana syrup over top the bananas, and stir to combine. Whisk in the melted butter, eggs, brown sugar, and vanilla.
6. Pour the banana mixture into the dry ingredients and stir until just combined. Carefully fold in the walnuts. Pour the batter into the prepared loaf pan. Slice the remaining banana diagonally into 1/4"-thick slices. Shingle the bananas on top of the batter in two rows, leaving the center empty. Sprinkle the granulated sugar evenly over top the bananas and batter.
7. Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 55-75 minutes (my bread baked for about 65 minutes). Let cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack. Wrap any leftovers in plastic wrap or aluminum foil and refrigerate.