My Favorite Banana Bread

updated picture 9/8/2012

The best part about getting bananas from the grocery store is making a fresh loaf of banana bread. For me there is a very fine line between just right and too ripe of a banana and once the fruit passes that threshold, I think bananas taste pretty gross. Luckily, I love banana bread. It took me a few years of trying different recipes, but I finally found a banana bread that I adore. I’ve noticed with a lot of recipes, the banana bread comes out gooey in the center and dried out on the edges, but this one comes out perfectly baked all the way through. The secret? Microwaving the bananas, straining out the excess liquid, and then boiling down the liquid until its more like a banana syrup. While this method takes a little longer than traditional banana bread, it’s worth the extra step. This bread is great to bake ahead and freeze for when you have company or just feel like enjoying a slice with your morning cup of coffee.

Happy Monday, everyone. Stay tuned for a giveaway on Wednesday! ūüôā

My Favorite Banana Bread

Yield: 1 loaf

Ingredients
1¬ĺ cups all-purpose flour
1 tsp. baking soda
¬Ĺ tsp. salt
5 large, very ripe bananas, peeled
8 tbsp. unsalted butter, melted and cooled slightly
2 large eggs
¬ĺ cup packed light brown sugar
1 tsp. vanilla extract
2 tsp. granulated sugar

Directions

Preheat the oven to 350ňö F. ¬†Lightly spray a loaf pan (about 9 x 5 inches) with cooking spray.¬† Whisk together the flour, baking soda and salt in a medium bowl.

Place 5 bananas in a microwave-safe bowl. Cover with plastic wrap and make a few slits in the wrap to act as steam vents.  Microwave on high for about 5 minutes or until the bananas are soft and liquidy.  Transfer the bananas to a sieve and set over a medium bowl and let drain for about 15 minutes or until there is about 1/2 cup liquid.

Transfer the reserved banana liquid to a medium saucepan over medium-high heat. ¬†Cook until reduced to about ¬ľ cup, 5-10 minutes. ¬†Remove the pan from the heat.¬† Combine the bananas and the reduced banana liquid in a large bowl. Whisk until fairly smooth.¬† Mix in the melted butter, eggs, brown sugar and vanilla. ¬†Add the dry ingredients to the bowl with the¬†banana mixture. ¬†Fold together gently, just until all of the dry ingredients are incorporated. ¬†Pour the batter into the prepared pan and spread evenly with a spatula. Sprinkle the sugar over the¬† loaf.

Bake until a toothpick inserted in the center comes out clean, 55-75 minutes.  Transfer to a wire rack and allow to cool at least 15 minutes in the pan before removing.  Continue to cool and serve warm or at room temperature.

Source: Barely adapted from Annie’s Eats, originally from Cooks Illustrated

6 Comments Add yours

  1. molly oneill says:

    golly, I’m still using your old banana bread recipe from the book compiled for your wedding shower. it’s a staple in my house — always some in the freezer. still works great for me, but i’ll try the new one.

    I add a little orange or lemon zest, nutmeg/cinnamon, and walnuts (got some nice ones from a local tree!)

    1. Lolly says:

      I really like this one Molly, but that recipe is a good one too. Your add-ins sound great!

  2. khaki says:

    My favorite too! I love how strong the banana essence is. Well? I expected to see visions of sugarplums dancing on your blog by now!

    1. Lolly says:

      I’m planning on posting mostly Christmas goodies from here on out. I can’t wait to see what glorious delights come in the mail ūüôā

  3. Yums! I love Banana bread! Thanks for sharing! Have a nice day!

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