webcooks

alinasmith:

I had these bananas, see. And I forgot I had them so I bought some more, and then I was like, whoa, what am I going to do with all of these bananas?? So I went online to the America’s Test Kitchen website and found this recipe for banana bread. It is the best banana bread I’ve ever eaten and people, I’m a church lady so I’ve eaten a lot of fricking banana bread. I didn’t have a loaf pan so I made it in an 8x8 inch dish, taking 20 minutes off the baking time and reducing the heat to 300ºf. I recommend this recipe.

America’s Test Kitchen: Ultimate Banana Bread

• 5 almost-black bananas
• 1 3/4 Cup All-Purpose Flour (I used whole wheat flour with no problem)
• 1/2 tsp. Salt
• 1 tsp. Baking Soda
• 1/2 Cup Melted Butter
• 1 tsp. Vanilla Extract
• 2 Eggs
• 3/4 Cup Brown Sugar
• 1/2 Cup Toasted Walnuts (optional)
• 2 T Sugar

1. Microwave bananas for five minutes (they recommend covering in plastic wrap with vent holes but I forgot and it was fine).
2. Strain out liquid from bananas.
3. Whisk together flour, salt, and baking soda.
4. Reduce banana liquid over medium heat to about 1/4 cup, add back to bananas, then mash.
5. To the bananas add butter, vanilla extract and eggs and whisk.
6. Add brown sugar and whisk until there are no lumps and the sugar begins to desolve.
7. Add wet ingredients to dry ingredients, being careful not to over stir.
8. Fold in walnuts, if desired.
9. Place batter in buttered 8.5” x 4.5” loaf pan, and sprinkle 2 T sugar over top.
10. Bake at 350ºf for 60 minutes, turning halfway.
11. Cool completely.

I’ll add more nuts.