Ultimate Banana Bread
photo by BakinBaby
- Ready In:
- 1hr 39mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 8 3⁄4 ounces all-purpose flour (1 3/4 cup)
- 1 teaspoon baking soda
- 1⁄2 teaspoon table salt
- 6 large very ripe bananas, about 2 1/4 lb
- 8 tablespoons butter, melted and cooled
- 2 large eggs, lightly beaten
- 5 1⁄4 ounces light brown sugar (3/4 cup packed)
- 1 teaspoon vanilla extract
- 1⁄2 cup walnuts or 1/2 cup pecans, toasted
- 2 teaspoons granulated sugar
directions
- Preheat oven to 350°F Spray an 8 1/2 x 4 1/2 loaf pan with non-stick spray.
- Whisk together flour, soda and salt in a large bowl.
- Peel 5 bananas and place in a bowl. Cover with plastic wrap, poke several holes, and microwave 5 minutes until bananas are soft and release water. Dump into a strainer set over a sauce pot and let stand about 15 minutes, stirring occasionally. You should have 1/2 to 3/4 c liquid.
- Transfer bananas to a bowl. Boil collected liquid over medium-high heat, until reduced down to 1/4 cup. Add syrup back to bananas and mash with a potato masher. Whisk in butter, eggs, brown sugar and vanilla.
- Pour wet ingredients over dry ingredients. Stir until just barely combined, with a few streaks of flour showing. Add nuts and fold gently.
- Transfer batter to prepared pan. Slice remaining banana into 1/4" slices on the bias. Arrange banana slices, overlapping, down the two long edges of the pan. Sprinkle top of banana slices and batter with sugar.
- Bake in preheated oven, 55-75 minutes, until a tester inserted in the center comes out clean. Cool in pan 15 minutes, then remove from pan and let rest on a rack until completely cool. Tastes best the day its made, but will last up to 3 days if tightly wrapped in plastic wrap.
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Reviews
-
This was perfectly acceptable banana bread but I didn't like it as much as my old standard recipe and it was more work. I followed the recipe exactly, even going up in the attic to dig out my smaller loaf pan... the batter almost overflowed the pan, so don't sweat using a bigger pan. It baked about 60 minutes in my oven and I should have taken it out a little earlier I think; it stays moister on top that most quickbreads.<br/><br/>I did like the sugar topping but I will not put a sliced banana on top again. They were ok right away but I am sure they will be a soggy unappetizing mess after being wrapped in plastic wrap.<br/><br/>I will try reducing the banana juice the next time I make my favorite recipe, as It sometimes comes out a tad heavy/wet in the middle.
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!