Ultimate Banana Nut Bread

If America’s Test Kitchen or Cook’s Country recommend a recipe, it is usually a keeper!   This banana bread recipe is no exception!

I find myself buying bananas nearly every week.  I will only eat them when they are perfectly yellow, just past the point of being green.  If they have the least brown spots from being overripe, I just can’t do it.  Some weeks, my bananas are gone within a couple of days, but often there will be at least a couple that get to that overripe stage where no one will eat them.  When that happens, I just peel the banana (even if it is disgustingly brown), throw it in a freezer bag, and pop it in the freezer.  Then when someone has a craving for banana bread or smoothies, I’m ready to go!

2014-10-04 11 19 21Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 6 large very ripe bananas (heavily speckled), peeled
  • 8 tablespoons butter, melted and cooled
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla
  • 1/2 cup walnuts, toasted and chopped coarse

Directions:

Preheat oven to 350 degrees.

Spray loaf pan with cooking spray.

Whisk flour, baking soda, and salt together in large bowl.

Place bananas in separate bowl, cover, and microwave until bananas are soft and have released liquid, about 5 minutes.

Transfer bananas to fine-mesh strainer over medium bowl and allow to drain, stirring occasionally, for 15 minutes (you should have 1/2-3/4 cup liquid).

Transfer liquid to 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 mostly smooth.

Whisk in butter, eggs, brown sugar, and vanilla.

Pour banana mixture into ingredients and stir until just combined, with some streaks of flour remaining.

Gently fold in walnuts.

Scrape batter into prepared pan.

Bake until toothpick inserted in center of loaf comes out clean, about 55-75 minutes.

Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.

Recipe adapted from :  Cook’s Illustrated Cookbook