# Ultimate Banana Bread > 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. **Yield:** Serves 10 (Makes one 9-inch loaf) **Time:** 2 1/2 hours --- ## Ingredients - 1 3/4 cups (8 3/4 oz/248g) unbleached all-purpose flour - 1 tsp baking soda - 1/2 tsp table salt - 6 large very ripe bananas (about 2 1/4 lbs), peeled - 8 tbsp (1 stick) unsalted butter, melted and cooled slightly - 2 large eggs - 3/4 cup (5 1/4 oz/149g) packed light brown sugar - 1 tsp vanilla extract - 1/2 cup walnuts, toasted and coarsely chopped (optional) - 2 tsp granulated sugar --- ## Shopping List ### 🍌 Produce - [ ] 6 large very ripe bananas (about 2 1/4 lbs) - heavily speckled or even black ### 🧈 Dairy & Eggs - [ ] 8 tbsp (1 stick) unsalted butter - [ ] 2 large eggs ### 🍞 Baking Essentials - [ ] 1 3/4 cups all-purpose flour - [ ] 3/4 cup packed light brown sugar - [ ] 2 tsp granulated sugar - [ ] 1 tsp baking soda - [ ] 1/2 tsp table salt - [ ] 1 tsp vanilla extract ### 🌰 Optional - [ ] 1/2 cup walnuts --- ## Instructions 1. **Adjust oven rack to middle position and heat oven to 350°F.** 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. 2. **Prepare bananas.** 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). 3. **Reduce banana 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. 4. **Combine and bake.** 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. 5. **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. --- ## Notes **Before You Begin:** 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. 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.