Baking becomes a bit of a challenge for me in the summer, since I don’t care to turn on the oven for long periods of time and heat up the house on a hot July day. This year, however, has been a bit strange weather-wise. Monday offered temps in the 60’s… I had six bananas that were heavily speckled with brown spots… and a lack of Candy Crush lives.
I really liked how this turned out. Most of the time banana bread is dense and mushy. This recipe (from America’s Test Kitchen) solved that problem by removing and reducing the moisture in the bananas. It may take a few minutes longer to make than other recipes, but it’s worth it! The sugar sprinkled on the top caramelizes the banana slices and gives the loaf a crispy crust. You can add 1/2 cup of chopped toasted walnuts to the batter before putting it in the loaf pan… if you like that sort of thing.
8.75 ounces all-purpose flour (1 3/4 cups)
1 teaspoon baking soda
1/2 teaspoon table salt
6 large very ripe bananas, peeled
1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
2 large eggs
5.25 ounces light brown sugar (3/4 cup packed)
1 teaspoon vanilla
2 teaspoons granulated sugar
- Whisk flour, baking soda and salt together in a large bowl. Set aside.
- Place 5 bananas in a bowl, cover with plastic wrap and cut several steam vents. Microwave on high for 4-5 minutes until the bananas are soft and have released a lot of liquid. Strain the bananas in a fine mesh strainer over a bowl and allow the liquid to drain, stirring occasionally, about 15 minutes. You should end up with somewhere between 1/2 to 3/4 cup of liquid.
- Transfer the liquid to a small saucepan and cook over medium heat until the banana liquid is reduced to 1/4 cup. Place the microwaved bananas in a medium bowl, add the reduced liquid and mash with a potato masher until fairly smooth.
- Whisk in the butter, eggs, brown sugar and vanilla. If your bowl of bananas seems particularly hot after mashing, let it cool for a few minutes so you don’t end up with scrambled eggs in your batter (ewww).
- Pour the banana mixture into the flour mixture and stir until just combined. Do not over mix.
- Spray a 9 x 5 inch loaf pan with vegetable oil spray and scrape batter into the loaf pan. Even it out with a spatula.
- Slice the remaining banana diagonally into 1/8 inch thick slices and shingle the bananas on top of either side of the loaf. Make sure you have at least 1.5 inches of space down the center of the loaf to ensure an even rise. It should look like this:
- Sprinkle the 2 teaspoons of sugar evenly over the entire loaf.
- Bake at 350 degrees in the center of the oven for about 50-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Start checking at 50 minutes.
- Cool the bread in the pan on a wire rack for 15 minutes, then remove from the pan and finish cooling on the rack.
This is truly best the same day it’s made, but you can wrap it tightly in plastic wrap and store it on the counter for up to 3 days, however once wrapped it does lose some of the crispiness on top, but it’s still delicious!