ULTIMATE BANANA BREAD FROM AMERICA'S TEST KITCHEN SEASON RECIPE
Provided by á-10254
Number Of Ingredients 11
Steps:
- 11: Coffee Break Sweets PRINT PAGESHOPPING LIST WHY THIS RECIPE WORKS: Recipes for ultimate banana bread abound, but because they include an overload of bananas for flavor, the bread's texture is often soggy. We wanted a moist, not mushy, loaf that tasted of banan...(more) INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl. 2. 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 ½ to ¾ cup liquid). 3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ 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. 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 ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-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. TECHNIQUE DO THE RIPE THING Don't even think of making banana bread with anything less than very ripe, heavily speckled fruit-unless you're fine with a bland loaf. As bananas ripen, their starch converts to sugar at an exponential rate. In lab tests, we found heavily speckled bananas had nearly three times the amount of fructose (the sweetest of the sugars in fruit) than less spotty bananas. (The exact percentage will vary from fruit to fruit.) But the impact of ripeness only goes so far: We found little difference in sweetness between loaves baked with completely black bananas and those made with heavily speckled ones. TOO SOON 1.8% FRUCTOSE A lightly speckled banana has only a little fructose, the sweetest sugar in fruit. JUST RIGHT 5.3% FRUCTOSE A heavily speckled banana has a lot more fructose.
OUR FAVORITE BANANA BREAD
The Epicurious test kitchen baked up the most popular versions of banana bread on our site to discover what we like (or didn't like) about each one. Then we made our ultimate version: a sweet, nutty, and supremely moist loaf that is everything we could ever want in this classic quick bread.
Provided by Rhoda Boone
Categories Bread Dessert Bake Kid-Friendly Banana Walnut Vegetarian Pescatarian Peanut Free Soy Free Kosher Frankenrecipe Breakfast Brunch Small Plates
Yield Makes one 9x5" loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
- Combine banana, sour cream, and vanilla in a medium bowl. Sift together flour, baking powder, baking soda, and salt in a large bowl.
- Using an electric mixer, beat butter and brown sugar on medium speed in another large bowl until light and fluffy, about 3 1/2 minutes. Add eggs one at a time and beat on medium speed until fully combined, about 1 minute each. Add banana mixture and beat until just combined, about 30 seconds. Add dry ingredients in 2 batches, beating on low after each addition and scraping down sides of bowl if necessary, until fully incorporated, about 20 seconds per batch. Fold in walnuts. Transfer batter to prepared pan and smooth top with a spatula.
- Bake, rotating halfway through, until batter is set, top is dark golden brown and starting to crack, sides are starting to pull away from pan, and a tester inserted into center of bread comes out clean, 60-65 minutes. Cool in pan on a wire rack at least 15 minutes. Run a butter knife around perimeter of pan to loosen loaf, then tap pan gently on its side until loaf releases. Transfer to a cutting board or plate and let cool completely before slicing.
ULTIMATE BANANA BREAD
Most banana breads are either lacking in flavor or hopelessly dense. This version cooks out some of the water to help reduce the density. The bananas should be VERY ripe, heavily speckled with brown and black. You may use thawed, frozen bananas for the five mashed bananas; because they will exude a lot of liquid when thawing, you can skip the microwaving step and simply put them in the strainer. (Peel them before freezing to prevent the extracted liquid from turning black.) Do not use a frozen banana for the top of the loaf; it will be too soft to slice. Adapted from Cook's Illustrated. http://bit.ly/fBfyCw
Provided by DrGaellon
Categories Quick Breads
Time 1h39m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Spray an 8 1/2 x 4 1/2 loaf pan with non-stick spray.
- Whisk together flour, soda and salt in a large bowl.
- Peel 5 bananas and place in a bowl. Cover with plastic wrap, poke several holes, and microwave 5 minutes until bananas are soft and release water. Dump into a strainer set over a sauce pot and let stand about 15 minutes, stirring occasionally. You should have 1/2 to 3/4 c liquid.
- Transfer bananas to a bowl. Boil collected liquid over medium-high heat, until reduced down to 1/4 cup. Add syrup back to bananas and mash with a potato masher. Whisk in butter, eggs, brown sugar and vanilla.
- Pour wet ingredients over dry ingredients. Stir until just barely combined, with a few streaks of flour showing. Add nuts and fold gently.
- Transfer batter to prepared pan. Slice remaining banana into 1/4" slices on the bias. Arrange banana slices, overlapping, down the two long edges of the pan. Sprinkle top of banana slices and batter with sugar.
- Bake in preheated oven, 55-75 minutes, until a tester inserted in the center comes out clean. Cool in pan 15 minutes, then remove from pan and let rest on a rack until completely cool. Tastes best the day its made, but will last up to 3 days if tightly wrapped in plastic wrap.
Nutrition Facts : Calories 298.9, Fat 12.1, SaturatedFat 5.5, Cholesterol 51.4, Sodium 285.9, Carbohydrate 45.1, Fiber 2.7, Sugar 21.3, Protein 4.8
ULTIMATE BANANA BREAD
From America's Test Kitchen I was skeptical about this recipe at first, but since I've made this now twice I know the method of exracting the juice from the banana's and reducing the liquid is the best way to make banana bread. Give this a try just once. It's has just two extra steps but well worth the little bit of extra work! From America's Test Kitchen: Why this recipe works: Recipes for ultimate banana bread abound, but because they include an overload of bananas for flavor, the bread's texture is often soggy. We wanted a moist, not mushy, loaf that tasted of banana through and through. To impart lots of banana flavor, we needed to use a generous amount of bananas, but we needed to rid them of excess moisture. We turned to the microwave to help us out. We piled as many bananas in a bowl as we dared and zapped them in the microwave. Then we drained the now-pulpy fruit and mixed the fruit into a batter. We didn't want to toss the flavorful liquid, so we reduced it and added it into the batter as well. Like a mock extract, our reduction infused the bread with ripe, intensely fruity banana flavor. With the flavor problem solved, a few minor tweaks completed the recipe: We exchanged the granulated sugar for light brown sugar, finding that the latter's molasses notes better complemented the bananas. Swapping out the oil for the nutty richness of butter improved the loaf further. We also added toasted walnuts to the batter, finding that their crunch provided a pleasing contrast to the rich, moist crumb. Wondering if the crust might benefit from a little embellishment, we sliced a banana and shingled it on top of the batter. A final sprinkle of sugar helped the buttery slices caramelize and gave this deeply flavored loaf an enticingly crisp, crunchy top.
Provided by chefRD
Categories Quick Breads
Time 1h30m
Yield 1 Loaf
Number Of Ingredients 10
Steps:
- Preheat Oven to 350 degrees.
- Adjust rack to middle. Spray Loaf pan with non-stick spray.
- Whisk flour, baking soda and salt together in a large bowl.
- Place five bananas in a extra large glass or other microwave safe bowl, cover with plastic wrap and cut several steam vents in plastic with a paring knife. (NOTE: Use the biggest bowl you have the first time I did this the juice went all over my microwave, even though I had plastic wrap on my bowl.) Microwave on High until the bananas are soft and have released liquid, just about 5 minutes *may be less depending on your microwave wattage*. Transfer bananas to a fine mesh drainer placed over a medium pot and allow to drain stirring and mashing the bananas occassionally, 15 minutes (you should end up with around 1/2 to 3/4 cup of liquid).
- Cook the liquid in the pot over medium-high heat till reduced to about 1/4 cup, takes about 5 minutes. Remove the pot from heat , stir reduced liquid into the bananas and mash with a potato masher until fairly smooth. Whisk in the eggs and butter, brown sugar and vanilla.
- Pour the banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. You don't want to "over-mix" or it will make it tough. Gently fold in walnuts (optional).
- Scrape batter into prepared pan. Slice remaining banana onto top (like shingles on a roof) layered leaving a 1 1/2 inch space in the very middle. Sprinkle granulated sugar evenly over loaf.
- Bake at 350 degrees for 50 - 60 minutes.
Nutrition Facts : Calories 3151.6, Fat 106.5, SaturatedFat 62.7, Cholesterol 616.2, Sodium 2635, Carbohydrate 524.9, Fiber 27.1, Sugar 269.8, Protein 45.2
BEST EVER BANANA BREAD
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! -Gert Kaiser, Kenosha, Wisconsin
Provided by Taste of Home
Time 1h30m
Yield 1 loaf (16 pieces).
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, stir together flour, sugar, baking soda and salt. In another bowl, combine the eggs, bananas, oil, buttermilk and vanilla; add to flour mixture, stirring just until combined. Fold in nuts. , Pour into a greased or parchment-lined 9x5-in. loaf pan. If desired, sprinkle with additional walnuts. Bake until a toothpick comes out clean, 1-1/4 to 1-1/2 hours. Cool in pan for 15 minutes before removing to a wire rack.
Nutrition Facts : Calories 255 calories, Fat 12g fat (1g saturated fat), Cholesterol 27mg cholesterol, Sodium 166mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
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