Maybe it’s the scientist in me. Or maybe it was my Midwestern upbringing. Maybe it’s just that I love baking. But I’m always searching for the best recipe for whatever it is I’m making. This must be why I love watching America’s Test Kitchen on TV. It’s interesting to know all of the different ingredients and cooking methods they use to improve a recipe. Some years I even subscribe to Cook’s Illustrated Magazine to read how they develop the best recipes.
I have to say, I had my doubts when I read “Ultimate Banana Bread”, thinking that although I do love a good banana bread, I can’t remember tasting a banana bread that was all that different from any other. But trust, this one is. It is exceptional. They’ve found a way to get more banana in the bread. (I confess I didn’t know it was that important either – until I tasted it.) Most recipes call for 2 or 3 bananas, but this one manages to get 5 into a single loaf. It is so delicious, it will leave you wanting more.
I will warn you, though, a little planning ahead is good here. When those bananas start to turn black, don’t toss them in your morning smoothie, just peel them and put them in a zipper bag. Once you have 5 in the bag, it’s banana bread time!
This loaf is so lovely, too, isn’t it? And although it takes a little advance planning and a bit more time than the standard loaf, I promise it is SO WORTH IT! I hope you have the chance to make it. No more sub-par banana bread in this house! Enjoy!
Best Banana Bread Ever!
This is the best banana bread I have ever tried. I found it in Cook’s Illustrated. It is available at This Link, which will also tell you how they engineered this recipe. The key to this recipe is to extract the liquid from the bananas (this is NOT DIFFICULT – it happens automatically when they freeze),...
- Cook Time: 1h 5m
- Yield: 1 loaf banana bread
- Category: Breads, Breakfast/Brunch, Desserts and Sweets, Recipe
Ingredients
- 5 Large, extra-ripe (black-skinned) bananas, peeled, frozen, and thawed
- 1 Banana, not overripe
- 1 3/4 c AP flour
- 1 tsp. Baking soda
- 1/2 tsp. Salt
- 8 tbsp. Unsalted butter (1 stick), melted and cooled
- 2 Large eggs
- 3/4 c Light brown sugar, packed
- 1 tsp. Natural Vanilla extract
- 1/2 c Toasted pecans (I like salted!) or walnuts, chopped
- 2 tsp. Granulated or turbinado sugar
Instructions
- Preheat oven to 350F. Spray or butter a loaf pan (8 1/2 x 4 1/2 or 9x5) Over a medium saucepan, place a mesh strainer. Pour the thawed bananas into the strainer, letting the juice run into the saucepan. Let bananas exude their juice for a good 15 minutes, stirring occasionally to let the juice drain into the pan.
- Remove bananas to a medium bowl. There should be 2/3-3/4 c juice in the pan. Heat the banana juice on medium-high to reduce to 1/4 cup. This takes about 5 min. When reduced, pour the 1/4 c liquid into the bananas, which should be quite soft, and either mash, or mix with a spoon until nearly smooth.
- Into the banana mash, whisk in the melted butter, eggs, brown sugar and vanilla extract. In a separate bowl, whisk together flour, baking soda and salt. Now fold the flour mixture into the banana mixture and stir until nearly incorporated.
- Fold the nuts into the batter and pour into prepared pan. Next, slice the remaining ripe banana on the diagonal into 1/4" slices, and "shingle" along the edges of the pan, so the bananas line the edges of the batter. Sprinkle turbinado or granulated sugar over the batter and the banana slices.
- Bake 55-75 minutes until a toothpick inserted in the center comes out clean. Mine took 65 minutes. Remove from the oven to a wire rack. As it cools it should separate from the sides of the pan a bit, making it easy to flip out of the pan after 10 minutes. Cool at least an hour prior to serving. Slice, and serve plain or with butter or cream cheese.
- Bread keeps well wrapped in foil or plastic wrap for 3 days. Ok to refrigerate.
This looks so good! I can’t wait to try it. If it turns out maybe my kids won’t make me put chocolate chips in it. Thanks laura
My kids are the same with the chocolate chips, but this bread disappeared in no time without the magic of chocolate.?
Love the texture! Lovely recipe 🙂
Thanks so much!