This banana bread is soft on the inside with slight crisp layer of bread crust goodness around the top. So yummy and tender it is a favorite in our home. It stays moist for up to 3 days and is heavenly warmed slightly with a pat of butter. Enjoy!
- 6 Medium Bananas-frozen. Thaw them out before making recipe. (I keep my very ripened bananas in the freezer until I’m ready to bake with them.)
- 8 TBSP. Unsalted Butter, melted and cooled for about 10 minutes.
- 1 3/4 C. All Purpose Flour
- 1 Tsp. Baking soda
- 1 Tsp. Salt
- 2 Large Eggs
- 3/4 C. Packed Light Brown Sugar
- 1 Tsp. Vanilla Extract
- 1/2 C. Walnuts, chopped and toasted. (Optional)
- Prior to getting started, place your thawed bananas in a mesh strainer/colander and allow the juice to filter into the bowl from the bananas. (Freezing them causes them to have a lot of water when they thaw.) You can also use a spoon to push the liquid out of the bananas and through the mesh strainer. Place the drained banana juice into a small heavy bottomed saucepan and bring to a light boil over medium heat for approximately 5-10 minutes until the liquid reduces to about half. Watch the pan and be sure to stir it occasionally.
- Melt your butter and allow it to cool, set aside.
- Chop and toast the walnuts, set aside.
- In a small bowl, whisk the dry ingredients (flour, baking soda, and salt), set aside.
- Preheat oven to 350 degrees.
- Place the drained bananas in a mixing bowl. (I use a KitchenAid with paddle attachment for this recipe.) After the banana liquid reduces add it back into the bowl with the bananas. On medium speed (or by hand), blend the bananas and the banana juice for 30 seconds. (1-2 minutes if mixing by hand) Add the butter, sugar, eggs, and vanilla extract to the banana mixture, continuing to mix well on medium.
- Slowly, and on low speed, begin adding the previously mixed dry ingredients to the banana mixture until just slightly incorporated. Careful not to over mix. Gently fold in walnuts.
- Using a rubber spatula, pour batter into a well greased 8 inch by 4 inch loaf pan. Bake in your preheated oven for 55 to 65 minutes. My oven takes 63-ish minutes. I begin checking the loaf using a clean wood skewer at 50 minutes. If your skewer or toothpick is clean after you insert it into the middle of the loaf, your bread is finished. Remove from the oven, allow to cool slightly for 3-4 minutes. Turn bread out onto a wire rack to cool completely.
Big Sky Farmhouse
Amazing Banana Bread
Recipe inspired and adapted from Andrea Geary’s Article in Cook’s Illustrated Magazine.