Ultimate Banana Bread
Servings 1 loaf
Equipment
- Loaf pan
- Small Saucepan
- Strainer
- Wire Cooling Rack
Ingredients
- 5 large very ripe bananas peeled
- 8 tbsp unsalted butter melted and cooled slightly
- 2 large eggs beaten until well combined
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 1¾ cups flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup pecans toasted and coarsely chopped (optional)
- 1 tbsp turbinado sugar sprinkled on top of the batter before baking
Instructions
- Preheat the oven to 350 degrees. Coat an 8x4 loaf pan with cooking spray or butter.
- Peel 5 bananas and place them in a microwave-safe bowl; cover with plastic wrap, then cut a few slits for air vents.
- Place into the microwave and cook for 4-5 minutes on high.
- Remove the bowl from the microwave and pour the bananas into a strainer placed over a bowl. Let the banana liquid drain into the bowl, stirring the bananas occasionally, for 15 minutes. You should have about ½ cup of liquid.
- Transfer the banana liquid into a small saucepan over medium-high heat.
- Boil the liquid, stirring often until it has reduced by half (about ¼ cup).
- Transfer the cooked/mashed bananas into a large mixing bowl.
- Pour the reduced banana liquid over the mashed/cooked banana, and stir until fairly smooth.
- Whisk in the brown sugar, two eggs, the cooled melted butter, and vanilla extract.
- Whisk the flour, baking soda, salt, and cinnamon in a small bowl until well combined.
- Gradually add the flour mixture to the banana mixture until just combined.
- Add the toasted pecans and combine.
- Pour into the prepared loaf pan.
- Sprinkle the top of the batter evenly with turbinado sugar.
- Place in the oven and bake for 50-60 minutes, until a tester inserted into the center comes out clean.
- Remove from the oven and cool in the pan on a wire cooling rack for 15 minutes.
- Remove the loaf from the pan and continue to cool on a wire cooling rack. Serve and enjoy.