Ultimate Banana Bread

I promise, this will be the BEST banana bread you've ever had. This is an America's Test Kitchen recipe (if you know me, you know I'm obsessed with ATK.)  I'm sharing the link as well because they provide some more detailed pictures and notes.

I always have frozen bananas in the freezer, I let them get overly black, peel, and thrown them in freezer bags. You can substitute 5 of the very ripe bananas in this recipe for 5 frozen bananas, just thaw in the fridge for a day or so ahead of time. I've also used a mix of a few frozen and a few  fresh, just microwave the fresh for a minute or so less than called for.  You will still need 1 fresh banana for the top if you use frozen. 

I haven't made any changes to this recipe, it really is perfect. I leave out the walnuts but I bet they would be great too. Typically, my bread takes 55-60 minutes, keep a close eye on it and check frequently with a wood skewer, there should be few to no crumbs on it.

The bread really is best the day it's baked because the crust is still crunchy and the inside so moist, but it will stay very moist for several days wrapped tightly, if it lasts that long! 

• 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 6 large very ripe bananas (about 2 1/4 pounds), peeled
• 8 tablespoons (1 stick) unsalted butter , melted and cooled slightly
• 2 large eggs
• 3/4 cup (5 1/4 ounces) packed light brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, toasted and coarsely chopped (optional)
• 2 teaspoons granulated sugar

Instructions

1. 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 large bowl.

2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 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 fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.

4. Pour banana mixture into 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 loaf, 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. 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.