Ultimate Banana Bread

A moist and flavorful banana bread due to an extra, but very worthwhile, step.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 1 30

Total Time 2

Servings slices

Calories 252kcal

Author Meghan

Ingredients

1 ¾ cups unbleached all purpose flour 8 ¾ ounces
1 teaspoon baking soda
½ teaspoon table salt
6 large very ripe bananas about 2 ¼ pounds, peeled - see note
8 tablespoons unsalted butter, melted and cooled slightly 1 stick
2 large eggs
¾ cup packed light brown sugar 5 ¼ ounces
1 teaspoon vanilla extract
2 teaspoons granulated sugar

Instructions

Adjust oven rack to middle position and heat oven to 350°F. Spray a standard loaf pan with nonstick cooking spray.
Whisk flour, baking soda, and salt together in large bowl.
1 ¾ cups unbleached all purpose flour, 1 teaspoon baking soda, ½ teaspoon table salt
Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in the plastic. Microwave on high until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid).
Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ 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.
8 tablespoons unsalted butter, melted and cooled slightly, 2 large eggs, ¾ cup packed light brown sugar, 1 teaspoon vanilla extract
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-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.
2 teaspoons granulated sugar
Bake until toothpick inserted in center of loaf comes out clean, 50 to 75 minutes. Cool bread in pan on a wire rack 15 minutes, then remove the loaf from the pan and continue to cool on a wire rack. Serve warm or at room temperature.

Notes

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; in this case skip the microwave step and go straight to straining. 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 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.

Source: America's Test Kitchen

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