Ultimate Banana BreadSubmitted by: LYNN1451
IntroductionThis recipe is from America's Test Kitchen. The nutritional information is based on using the walnuts. Check the loaf at 50 minutes (the range is actually 55-75 minutes, but this recipe calculator won't let me put a range). This recipe is from America's Test Kitchen. The nutritional information is based on using the walnuts. Check the loaf at 50 minutes (the range is actually 55-75 minutes, but this recipe calculator won't let me put a range).
1 3/4 cup flour
1 tsp baking soda
1/2 tsp salt
6 very ripe bananas
8 Tbsp unsalted butter
2 large eggs
3/4 cup packed light brown sugar
1 tsp vanilla
1/2 cup coarsely chopped, toasted walnuts (optional)
1 tsp granulated sugar
2. Place 5 of the bananas in a microwave-safe bowl, cover with plastic wrap and cut several holes in the top to vent. Microwave on high about 5 minutes (until the bananas release liquid). Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, for about 10-15 minutes (until bananas drain 1/2-3/4 cup liquid).
3. Transfer liquid to a saucepan, cook over medium-high heat until reduced to 1/4 cup (about 5 minutes). Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.
4. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana into 1/4-inch slices. Shingle banana slices on top of either side of loaf, leaving a 1 1/2 inch wide space down center of top of loaf in order to ensure even rise. Sprinkle granulated sugar evenly over loaf.
5. Bake until toothpick inserted in center of loaf comes out clean, 55-75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.
Serving Size: Makes one 12-slice loaf. One slice=one serving.
Number of Servings: 12
Recipe submitted by SparkPeople user LYNN1451.