I love banana nut bread. I could literally eat it for breakfast every day which is why I stopped making it…..because while it tastes delicious there is something to be said for fitting into one’s jeans (or through a door). Now before you think this is some recipe about how I modified the original to make it healthy, it isn’t. Actually I think I found the least healthy but albeit delicious recipe for Banana Nut Bread thanks to America’s Test Kitchen.
The issue I always had with making the bread was that it was dense…..like your second cousin who got held back in kindergarten for eating crayons and paste dense. While yummy, my bread was a dense brick which I couldn’t figure out how to correct. Fortunately, this recipe creates a beautiful crumb with bread that is solid but flavorful. It’s what I proudly call ………
Makes 1 loaf
1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon table salt
6 large very ripe bananas (about 2 1/4 pounds), peeled (see note)
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup pecans or walnuts, toasted and coarsely chopped (optional)
2 teaspoons granulated sugar
- Adjust oven rack to middle position and heat oven to 350 degrees.
- 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.
- 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).
- 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. 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.
- Sprinkle granulated sugar evenly over loaf.
- 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.
– If you used frozen banana, skip the microwaving section of the recipe.
– I prefer the taste of pecans to walnuts but feel free to use whichever you prefer
– Sprinkle the sugar evenly over the top otherwise you will end up with scorch marks
Make it this weekend and serve with an iced latte for the perfect quick breakfast or mid-afternoon snack. But be sure to do some exercise afterwards because I can’t be responsible for you fitting into your skinny jeans later…….
Have a great weekend!
[recipe courtesy of america’s test kitchen // food styling: courtney lake]