Update: I made this recipe for a 4th of July outing today. I knew there would be a lot of kids there. I like to take reliable recipes for kids. They don't like adult food. Banana bread is something, I think, that every kid seems to like.
Before I left the party, one of the kids who I'd just met today and who didn't really spend a lot of time talking to me turned to me and said "Thanks for bringing that banana bread. It was really good."
Wow! A kid thanking an adult, unprompted, for bringing a dish. I'm just going to file that in the Things That Tilt the Universe file.
But back to reality.
This is a can't-believe-it-takes-so-long recipe, but, once again, so worth it. Cook's Illustrated usually never steers me wrong and this is no exception. The banana liqueur that is made by reducing banana juice makes this recipe exceptional. Highly recommend. Seriously.
Takes almost an hour to get ready to go in the oven. Takes over an hour in the oven. What can I say? It's sleeting outside. Warm banana bread is just the sort of comfort food I could go for right now. And guess what folks, I left the butter out entirely and it is still moist and delicious!
So let's make some.
Ingredients:
1¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
5 large very ripe bananas (about 1¾ to 2 pounds), peeled
½ cup unsalted butter, melted and cooled slightly
2 eggs
¾ cup light brown sugar
1 teaspoon vanilla extract
½ cup walnuts, coarsely chopped (optional)
2 teaspoons granulated sugar
½ teaspoon salt
5 large very ripe bananas (about 1¾ to 2 pounds), peeled
½ cup unsalted butter, melted and cooled slightly
2 eggs
¾ cup light brown sugar
1 teaspoon vanilla extract
½ cup walnuts, coarsely chopped (optional)
2 teaspoons granulated sugar
Directions:
1. Preheat oven to 350 F. Spray an 8½ by 4½-inch loaf pan with Baker's Joy and set aside.
2. Peel bananas and place in bowl. Cover with plastic wrap (cut steam vents, please!) and microwave on high until the bananas release liquid about 5 minutes, but keep an eye on it. Put the bananas in a fine-mesh strainer and place over a medium bowl and allow to drain.
Transfer the liquid to a small saucepan and reduce over medium-high heat to about 1/4 cup. Stir liquid into the bananas and mash until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.
Add the dry ingredients and stir until just combined. Fold in walnuts. Pour batter into prepared pan. Sprinkle granulated sugar on top.
Bake for 55-75 minutes until a toothpick comes out clean. Cool in the pan for 15 minutes, then turn out onto a wire rack. Serve warm or at room temp.
Will store up to 2 months (double-wrapped) in the freezer.
(Recipe adapted from Cook's Illustrated)
