Do you ever find that you have a ton of brown bananas and you just know that no one is going to eat them? Well that was the case with me this week. Usually we don’t have brown bananas because I like to eat them when they are still green, however this week we had a couple that slipped through the cracks. And to top it off Brenda came to our “I think I’m going to have a baby false alarm night” with a few of her own. Usually if I just had one brown banana I would just toss it, you can’t really do much with one brown banana. But this week we had 5!! So off to the internet for a yummy banana bread recipe! I love banana bread and checked all my favorite foodie blogs to see if one of them had a favorite recipe I could try. The winner was a recipe I found on the Annie’s Eats blog. She has tons of amazing recipes and after reading her Banana Bread recipe I knew I had to try it. There are a few extra steps in making this particular bread but as Annie put it, “but spending the few extra minutes and completing a few extra steps was well worth it in the end!” The bread was amazing and I recommend that everyone try it!
One of our sad brown bananas…
Extra step #1…
Extra step #2…
Folding in the flour mixture…
Yummmm…..
Yummy!
My little taste tester….
Banana Bread
Ingredients:
1¾ cups all-purpose flour
1 tsp. baking soda
½ tsp. salt
6 large, very ripe bananas (about 2¼ lbs.), peeled
8 tbsp. unsalted butter, melted and cooled slightly
2 large eggs
¾ cup packed light brown sugar
1 tsp. vanilla extract
2 tsp. granulated sugar
Directions:
Preheat the oven to 350˚ F. Lightly spray a loaf pan (about 9 x 5 inches) with cooking spray. In a medium bowl, combine the flour, baking soda and salt; whisk together and set aside.
Place 5 bananas in a microwave safe bowl; cover with plastic wrap and make several slits in the wrap to act as steam vents. Microwave on high until the bananas are soft and have released liquid, about 5 minutes. Transfer the bananas to a fine mesh strainer set over a medium bowl and let drain, stirring occasionally, about 15 minutes (you should have ½-¾ cup liquid).
Transfer the reserved banana liquid to a medium saucepan over medium-high heat. Cook until reduced to about ¼ cup, 5-10 minutes. Remove the pan from the heat. In a large bowl, combine the bananas and the reduced banana liquid. Mash with a potato masher or whisk until fairly smooth. Whisk in the melted butter, eggs, brown sugar and vanilla. Add the dry ingredients to the bowl with the banana mixture. Fold together gently, just until all of the dry ingredients are incorporated. Pour the batter into the prepared pan and smooth with a spatula.
Slice the remaining banana diagonally into ¼-inch thick slices. Layer the banana slices along both sides of the top of the batter, leaving a couple of inches in the center to allow an even rise. Sprinkle the sugar evenly over the assembled loaf.
Bake until a toothpick inserted in the center comes out clean, 55-75 minutes. Transfer to a wire rack and allow to cool at least 15 minutes in the pan before removing. Continue to cool and serve warm or at room temperature.
Related Articles
No user responded in this post