Friday, March 16, 2012

Ultimate Banana Bread

That's what the recipe called it and I decided to put it to the test. It specifically called for my gnarliest bananas and I had a bunch in the freezer so that's what I went with. As soon as they thawed I could squeeze them just like tooth paste.
NOTES: I did drain the bananas and I collected the liquid but I didn't bother boiling it down. In the end I just threw it away and used the fruit as it was. Be sure to add the fresh banana on top though because it makes it pretty and surprisingly adds to the taste. I used raw sugar to sprinkle on top 'cuz I like the extra crunch and sparkle. This really was the ultimate

Ultimate Banana Bread
Serves 10

Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using five 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, simply sprinkle the top of the loaf with sugar. We developed this recipe using a loaf pan that measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe. The texture is best when the loaf is eaten fresh, but it can be stored (let it cool completely first), covered tightly with plastic wrap, for up to 3 days.

1¾ cups (8¾ ounces) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
6 large very ripe bananas (2¼ pounds), peeled
8 tablespoons unsalted butter, melted and cooled
2 large eggs
¾ cup packed (5¼ ounces) light brown sugar
1 teaspoon vanilla extract
½ cup walnuts, toasted and chopped coarse (optional)
2 teaspoons granulated sugar

1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½‐inch loaf pan with vegetable oil spray. Whisk flour, baking soda, and salt together in large bowl.

2. 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 over medium bowl and allow to drain, stirring occasionally, for 15 minutes (you should have ½ to ¾ cup liquid).

3. 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 mostly smooth. Whisk in butter, eggs, brown sugar, and vanilla.

4. Pour banana mixture into dry ingredients 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 loaf in 2 rows, leaving 1½‐inch‐wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.

5. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.


This is as delicious as it looks
 Here's where I found the recipe: My Recipes

Until next time,

2 comments:

  1. I just made this recipe using 6 frozen bananas. I did reduce the juice, and added about 3/4 cup of walnut pieces. It is so delicious and not overly sweet.

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    Replies
    1. Oh, and I didn't put the fresh banana on top as I didn't have any.

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