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Ultimate Banana Bread

Source of Recipe

From "Cook's Illustrated All-Time Best Brunch"


Recipe Introduction

"This banana bread puts all others to shame because it harnesses maximum banana flavor while still delivering a tender, moist (not soggy) brunch bread. The secret behind bringing as many bananas into play as possible? Moisture management. We microwaved five bananas to concentrate their flavor and drain off their juices, but rather than let the juices go to waste, we reduced them into a concentrated banana syrup. Mashed in with the spent bananas, melted butter, an egg, light brown sugar, and vanilla, this syrup imparted enormous banana taste to put the loaf's flavor right over the top. To add some extra embellishment, we sliced a sixth banana and shingled it on top of the unbaked loaf. Adding a sprinkling of sugar created an enticingly caramelized crust. It is important to use extremely ripe, heavily speckled (or even black) bananas in this recipe. The test kitchen's preferred loaf pan measures 8 � by 4 � inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes early."

List of Ingredients

◦ 1 � cups all-purpose flour
◦ 1 teaspoon baking soda
◦ � teaspoon salt
◦ 6 very ripe large bananas (2 � pounds), peeled
◦ 8 tablespoons unsalted butter, melted and cooled
◦ 2 large eggs
◦ � cup packed light brown sugar
◦ 1 teaspoon vanilla extract
◦ � cup walnuts, toasted and chopped coarse (optional)
◦ 2 teaspoons granulated sugar


Recipe

Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8 � by 4 �-inch loaf pan with vegetable oil spray. Whisk flour, baking soda, and salt together in large bowl; set aside.

Place 5 bananas in separate bowl, cover, and microwave until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer set over medium bowl and let drain, stirring occasionally, for 15 minutes (you should have between � and � cup liquid).

Transfer liquid to medium saucepan and cook over medium-high heat until reduced to � cup, about 5 minutes. Return drained bananas to bowl. Off heat, stir reduced liquid into bananas and mash with potato masher until mostly smooth. Whisk in melted butter, eggs, brown sugar, and vanilla.

Pour banana mixture into flour mixture and stir until just combined, with some streaks of flour remaining. Gently fold in walnuts, if using. Transfer batter to prepared pan. Slice remaining banana on bias � inch thick. Shingle banana slices on top of loaf in two rows, leaving 1 �-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.

Bake until toothpick inserted in center of loaf comes out clean, 55 minutes to 1 � hours, rotating pan halfway through baking. Let loaf cool in pan for 10 minutes, then remove loaf from pan and let cool on wire rack for 1 hour before serving.

Makes 1 loaf






❧ To make ahead:
Cooled bread can be stored at room temperature, covered tightly with plastic wrap, for up to 3 days.