* 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";
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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