Ultimate Banana Bread
Makes One 9-inch Loaf

Ingredients

Ingredients

1 ¾ cups (8 ¾ ounces/248 grams) unbleached all-purpose flour

1 teaspoon baking soda

½ teaspoon table salt

6 large very ripe bananas (about 2 ¼ pounds), peeled (see note)

8 tablespoons (1 stick) unsalted butter, melted and cooled slightly

2 large eggs

¾ cup (5 ¼ ounces/149 grams) packed light brown sugar

1 teaspoon vanilla extract

½ cup walnuts, toasted and coarsely chopped (optional)

2 teaspoons granulated sugar

Instructions

  1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray.

  2. Whisk 1¾ cups of all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon table salt in large bowl.

  3. 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. (or use thawed frozen bananas)

  4. 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).

  5. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes.

  6. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth.

  7. Whisk in 8 tablespoons of melted butter, 2 large eggs, ¾ cup of packed light brown sugar, and 1 teaspoon of vanilla extract.

  8. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in ½ cup toasted walnuts, if using. Scrape batter into prepared pan and smooth top.

  9. 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 2 teaspoons granulated sugar evenly over loaf.

  10. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. 

  11. Cool bread in pan on wire rack 15 minutes.

  12. Remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.

←BACK TO ANNIE’S KITCHEN