I'm back from my hibernation stint.
Most hibernate in the winter I chose the hot & humid summer.
I'm weird like that.. but with the relentless heat wave that swept the Northeast and the 100 degree weather can you really blame me?
I drew the blinds - cranked the air - stayed indoors.
It was a good plan until I had to leave and melted away.
To me, staying indoors = a really messy kitchen.
I made a bunch of delicious stuff over the weeks and now I'm excited to share.
Thank you heat wave. Please don't come back again.
Two weekends ago I made this Banana Bread.
I have to be honest - I didn't make it with me in mind.
I figured I would be a sport cause I understand not everyone shares my dislike for bananas (sometimes I like to be rational - most times - not).
So I put on my big girl pants and whipped this up.
Then when I caught myself sneaking multiple slices - I knew this was no ordinary bread.
To explain the magnitude of my dislike:
When someone says banana in a sentence they've lost me forever.
I refuse to listen to them again. My mom can vouch for that.
Cause it immediately brings to mind their weird smell or goupy texture. Eew..
So when I say this is good - it is a true testament to the deliciousness of this bread.
Plus, it's a great way to put those overripe bananas to use.
I try to be resourceful most times. I try.
P.S: I used a recipe I found in Cooks Illustrated.
Love them - if you don't have a subscription do what I did - have someone gift you one.
They have a website and magazines filled with tons and tons of tried and tested recipes.
No frills just good ol' recipes - http://www.cooksillustrated.com/
Back to this..
Banana Bread (Printer Friendly)
13/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter (unsalted)
2 large eggs (room temp)
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon granulated sugar + 1 teaspoon brown sugar (to sprinkle over)
6 ripe bananas (5 peeled; 1 reserved for garnish)
Non-stick cooking spray (neutral flavor)
9"-inch loaf pan
Preheat oven to 350F. Spray loaf pan with cooking spray.
In a medium bowl:
Sift flour + baking soda + salt. Set dry ingredients aside.
Melt the unsalted butter and set aside to cool.
In another medium bowl.
Place 5 peeled bananas.
These bananas need to be (heavily speckled) ripe. If they're black on the outside you are golden.
Cover with plastic wrap and slice a few vents.
*Don't ask now - I'll tell you later.
Place bowl in microwave for 5 minutes until bananas are soft and release some liquid.
*The vents help let out the steam.
See - I would never mislead you!
Transfer bananas to a mesh strainer placed over a medium bowl - drain for 15 minutes.
Keep stirring with your spatula occasionally to help speed the process up.
Transfer the solids to a big bowl. Big enough to hold your batter later.
Pour the strained liquid in a medium saucepan.
Place saucepan over high heat for 5-7 minutes.
You basically want to reduce the liquid which helps concentrate the flavor and prevents soggy messy bread.
The kind we don't like (I'm assuming you and I have the same taste - cause we're friends).
You should have about 1/4 cup of concentrated liquid remaining.
Pour that back in with the bananas and mash until smooth.
I used a potato masher. You can use a fork, spoon or anything within arms reach.
Now, whisk in the melted (cooled) butter + 2 eggs + ...
+ brown sugar + vanilla extract.
Pour dry ingredients in to the banana mash.
Fold gently until just combined.
Then, pour the batter in the loaf pan.
Cut the 6th banana in to slices (I sliced mine on the diagonal) and layer on top of the batter.
Sprinkle the top with
1 tsp granulated sugar + 1 tsp brown sugar.
Bake for 40-45 minutes until a fork inserted comes out clean.
Let it cool.
Slice - Serve - Surrender to the magical powers of bananas.. ONLY in this bread.
This is not up for discussion.
I spread some slices with Berry Butter and it's now my favorite breakfast.
I'm a total sellout. Join me.