WHY THIS BANANA BREAD RECIPE WORKS
We added banana flavour 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.
GATHER YOUR BANANA BREAD RECIPE INGREDIENTS
- 1 ¾ cups (8 3/4 ounces) unbleached all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 6 large very ripe bananas (about 2 1/4 pounds), peeled (see note)
- 8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 2 large eggs
- ¾ cup (5 1/4 ounces) packed light brown sugar
- 1 teaspoon vanilla extract
- ½ cup walnuts, toasted and coarsely chopped (optional)
- 2 teaspoons granulated sugar
KEY EQUIPMENT
- Paring Knives
- Fine-Mesh Strainers
- Potato Mashers
- Wire Racks
BEFORE YOU BEGIN
To make our banana bread recipe, 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, 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.
BANANA BREAD RECIPE INSTRUCTIONS
Adjust oven rack to middle position and heat oven to 350 degrees—spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in a large bowl.
Place 5 bananas in a microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with a paring knife.
Microwave on high power until bananas are soft and have released liquid, about 5 minutes.
Transfer bananas to a fine-mesh strainer placed over a medium bowl and allowed to drain, occasionally stirring, 15 minutes (you should have ½ to ¾ cup liquid).
Transfer liquid to a 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 a potato masher until fairly smooth.
Whisk in butter, eggs, brown sugar, and vanilla.
banana mixture into the 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 diagonally into ¼-inch-thick slices.
Shingle banana slices on top of either side of the loaf, leaving 1½-inch-wide space down the centre to ensure even rise.
Sprinkle granulated sugar evenly over loaf.
Bake until a toothpick inserted in centre of the loaf comes out clean, 55 to 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.
Here you have the ultimate banana bread recipe.
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