Perfect Banana Bread

Leave it to Cook's Illustrated to give us the perfect banana bread recipe! The ingredients aren't unusual but the technique gives it amazing flavor. 

I thought the reason I always used extra ripe bananas was because they were already soft - wrong! They have three times the fructose of a regular yellow banana so you can cut out some of the white sugars. Six bananas will have a lot of liquid so to avoid the inevitable wet center, Cook's strains the bananas and then reduces the liquid. Genious!

The steps may seem tedious but the end result is a moist and delicious perfect banana bread. Enjoy!

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup walnuts, chopped
• 6 large very ripe bananas (about 2 1/4 lbs)
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 3/4 cup packed light brown sugar
• 1 tsp vanilla extract
• 2 tsp fine white sugar

1. Preheat oven to 350 degrees and adjust the oven rack to the middle position. Spray a loaf pan (approx 8 1/2" x 4 1/2") with non-stick cooking spray.

2. Mix the dry ingredients: in a large bowl, whisk together the flour, baking soda, salt, and walnuts.

3. Prep the bananas: place five peeled bananas in a microwave-safe bowl and cover with plastic wrap. Cut a few slits in the plastic to allow for steam to escape. Microwave on high until bananas are soft and have released liquid (about 5 minutes). Transfer the bananas to a fine-mesh strainer placed over a medium bowl and allow them to drain. Stir occasionally to release the remaining liquid (you should have ~2/3 cup). Transfer the banana liquid to a small saucepan and cook over medium-high heat until it reduced to 1/4 cup, about 5 minutes. Remove the liquid from the heat.

4. Mix the wet ingredients: in a large bowl, combine the five bananas with the reduced liquid and mash well until smooth. Whisk in the melted butter, eggs, brown sugar, and vanilla.

5. Combine: pour the banana mixture into the dry ingredients and stir until just combined. Scrape the batter into the loaf pan. Slice the remaining banana into 1/4" slices. Layer the banana slices on the edges of the batter, leaving a 1-2" gap of batter down the middle. Sprinkle the white sugar over the top.

6. Bake for 55-65 minutes until a toothpick comes out clean. Let the bread cool in the pan for at least 15 minutes before removing it to a cooling rack. Best served warm or at room temperature.

Serves: 12 slices
WW: 6 pts/slice