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Ultimate Banana Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 10 Apr 2017 15:19:12 -0700
v117.n014.4
* Exported from MasterCook *

                           Bread, Ultimate Banana

Recipe By     :
Serving Size  : 16    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                 Fruit                           Posted

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8 3/4         ounces  unbleached flour -- 1 3/4 cups
   1           teaspoon  baking soda
      1/2      teaspoon  salt
   2 1/4         pounds  bananas -- very ripe, 6 bananas
   8        Tablespoons  unsalted butter -- melted, cooled slightly - 1 stick
   2              large  eggs
   5 1/4         ounces  light brown sugar -- 3/4 cup packed
   1           teaspoon  vanilla extract
      1/2           cup  walnuts -- toasted coarsely chopped, optional
   2          teaspoons  sugar -- granulated

We added banana flavor without introducing too much moisture to our 
banana bread recipe by microwaving the fruit and draining it. We then 
simmered the banana liquid in a saucepan until it reduced and 
incorporated it into the batter. We used brown sugar instead of 
granulated and swapped out oil for the nutty richness of butter. 
Toasted walnuts gave our banana bread recipe a pleasing crunch, and a 
sixth banana sliced thin and caramelized on top of the loaf gave our 
banana bread an enticingly crisp, crunchy top.

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 8 1/2 by 4 1/2 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.

Adjust oven rack to middle position and heat oven to 350 degrees. 
Spray 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray. Whisk 
flour, baking soda, and salt together in large bowl.

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 1/2 to 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 fairly 
smooth. Whisk in butter, eggs, brown sugar, and vanilla.

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 1/4-inch-thick slices. Shingle banana slices on top 
of either side of loaf, leaving 1 1/2-inch-wide space down center to 
ensure even rise. Sprinkle granulated sugar evenly over loaf.

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.

Source:
   "Cook's Illustrated, July/August 2010"
S(Internet address):
   "https://www.cooksillustrated.com/recipes/6067-ultimate-banana-bread";
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 211 Calories; 9g Fat (36.0% 
calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 
42mg Cholesterol; 159mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 1/2 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : 2017 - 0410