I discovered this recipe while watching an episode of America’s Test Kitchen, one of my favorite shows and newsletters. I made some minor modifications, but a big thanks goes out to the ATK Team for this one.
The beautiful loaf has a less dense and more bread like texture than a typical banana bread recipe.
Ultimate Banana Bread
I discovered this recipe when watching an episode of America’s Test Kitchen, one of my favorite shows and newsletters. I made some minor modifications. But thanks to the ATK Team for this one.
The loaf has a less dense and more bread like versus cake like texture.
- 1 3/4 C All purpose flour
- 1 t Baking soda
- 1/2 t Salt
- 5 Very ripe Bananas
- 1 Stick Unsalted butter
- 2 Large Eggs
- 3/4 C Packed light brown sugar
- 1 t Vanilla extract
- 1/2 C Toasted and coarsley chopped pecans
- 2 t Granulated sugar
- Preheat 350 degrees. Spray 8 1/2 x 4 1/2 inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in a large bowl.
Place the bananas in 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 released liquid; about 5 minutes. Transfer bananas to fine mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes.
Transfer liquid to a medium saucepan and cook over medium-high heat until reduced to 1/4 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.
Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in pecans, if using. Scrape batter into prepared pan. Sprinkle granulated sugar evenly over loaf.
Bake until toothpick inserted in center of 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.