Thursday, February 7, 2013

6 Banana Banana Bread

This is FANTASTIC banana bread!  

Its a recipe from America's Test Kitchen and I had to try it just because I was curious what a banana bread with six bananas in one loaf would be like!  

Its great; this recipe takes a little extra work than the "average" banana bread... really just a tiny bit!  But it turns out so tasty!  Give it a try; you won't be disappointed!
-1 3/4 cup flour
-1 tsp baking soda
-1/2 tsp salt
-6 large very ripe bananas, peeled (about 2 1/4 lbs.)
-8 tbsp butter, melted/softened
-2 eggs
-3/4 cup brown sugar
-1 tsp vanilla extract
-1/2 cup walnuts, toasted and chopped, optional
-2 tsp course sugar

1. Preheat oven to 350 degrees.
2. Lightly grease a loaf pan.
3. Place 5 bananas in a microwave safe bowl.  {Use a larger one than I did, my bananas boiled over in the microwave!}
4. Cover bananas with plastic wrap and cut several steam vents in the plastic.
5. Microwave on high until bananas have are soft and have released liquid, about 5 minutes.
6. Meanwhile, whisk together flour, salt and baking soda.
7. Once bananas are done cooking, strain them over a bowl and allow to drain and cool for about 15 minutes.
8. You should end up with 1/2 to 3/4 cup of liquid.  {Since mine boiled over, I ended up with only about 1/4 cup.}
9. Transfer the banana "juice" to a saucepan and cook over medium-high heat for about 5 minutes until it reduces to about 1/4 cup.  {I didn't do this since the boiling over left me with only 1/4 cup.}
10. Add drained bananas and banana liquid to flour mixture, mix a little.
11. Add butter, eggs, brown sugar and vanilla to the flour mixture.
12. Mix just until mixture is combined.  Fold in walnuts if using.
13. Pour batter into prepared pan.
14. Slice the remaining banana into 1/4 inch slices and "shingle" banana slices on the top or each side of the loaf {I did  the ends too.}  Leave at least 1 1/2 inch wide space down the center to ensure the bread will rise evenly!
15. Sprinkle the course sugar evenly over the loaf.
16. Bake for 75-85 minutes or until a toothpick inserted into the center comes out clean.
17. Cool bread in the pan on a wire rack for about 15 minutes.
18. Then, remove loaf from pan and continue to cool on wire rack.
19. Serve warm or at room temperature.
20. Enjoy!

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