this must be heaven. [über moist banana bread]
I’ve become a tough critic when it comes to banana bread, but this recipe had me dancing on the ceiling. The bread is by far one of the best I’ve ever tasted–I can’t stop thinking and talking about it. Although more time-consuming than most banana bread recipes, it is way worth the effort. I could and would have eaten the entire loaf myself, but I figured it best to share!
über moist banana bread
- 1¾ cup flour
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- 6 large, very ripe bananas, peeled
- 8 tbsp. (1 stick) unsalted butter, melted and cooled slightly
- 2 large eggs, at room temperature
- ¾ cup light brown sugar, packed
- 1 tsp. vanilla extract
- 2 tsp. sugar
- Preheat oven to 350 degrees and place oven rack in the middle. Spray an 8½ x 4½-inch loaf pan with nonstick cooking spray.
- In a large bowl, whisk together the flour, baking soda, salt and cinnamon; set aside.
- In a large, microwave-safe bowl, place 5 bananas in the bowl and cover with plastic wrap. Cut several steam vents in the plastic wrap with a pairing knife. Microwave on high power until bananas are soft and have released liquid, 3-5 minutes. Transfer bananas to a fine-mesh strainer placed over a medium bowl and allow to drain, stirring occasionally, about 15 minutes (you will have ½ to ¾ cup liquid).
- Transfer banana liquid to a medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat and stir reduced liquid into bananas. Mash bananas until somewhat smooth. Whisk in melted butter, eggs, brown sugar and vanilla.
- In three additions, fold flour mixture into banana mixture and stir until just combined. Scrape batter into prepared pan and smooth surface with a spatula. Slice remaining banana into ¼-inch-thick slices. Place banana slices on top of either side of loaf, leaving a 1½-inch-wide space down the center, to ensure an even rise. Sprinkle loaf with granulated sugar.
- Bake loaf 45-50 minutes, or until golden brown and toothpick inserted into the middle comes out clean. Cool bread about 15 minutes, then remove loaf from pan and continue to cool on a wire rack. Serve warm or at room temperature.
Recipe adapted from Sweet Pea's Kitchen.