Weekend Recipe: Banana Bread | KCET
Weekend Recipe: Banana Bread
America's Test Kitchen is famous for their perfect-but-difficult renditions of classic recipes. This banana bread they've developed is one such example: there's microwaving and straining and reducing involved in what is usually a very simple bread recipe. But all that adds up to a really intense banana flavor, making this recipe well worth the effort.
Makes one 9-inch loaf
1 ¾ cups (8 3/4 ounces) unbleached all-purpose flour
1 teaspoon baking soda
½ teaspoon table salt
6 large very ripe bananas, (about 2 1/4 pounds), peeled
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
¾ cup (5 1/4 ounces) packed light brown sugar
1 teaspoon vanilla extract
½ cup walnuts, toasted and coarsely chopped (optional)
2 teaspoons granulated sugar
More Weekend Recipes
Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised in the recipe. The texture is best when the loaf is eaten fresh, but it can be stored (cool completely first), covered tightly with plastic wrap, for up to 3 days.
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl.
2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid).
3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.
4. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.
5. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.
Want recipes and food news emailed directly to you? Sign up for the Food newsletter here!
Don't be afraid to talk to your children. This is the perfect time to talk about the beliefs you hold to be good and to encourage your children to be brave in the face of adversity.
Los Angeles County health and elected officials again highlighted disparities in COVID-19 deaths among black residents today and also warned that a recent uptick in transmission rates could result in a lack of sufficient ICU beds in coming weeks.
From the shoreline to downtown and beyond, thousands of Southland residents came out in force again today in protest of police brutality and in condemnation of the death of George Floyd while being arrested by a white police officer in Minneapolis.
This has been an emotional, powerful and historic week. We wanted to take a moment to share with you—our viewers and supporters—where we stand and what we can offer.
- 1 of 296
- next ›