America's Test Kitchen Ultimate Banana Bread

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America's Test Kitchen's recipe for their Ultimate Banana Bread solves the problem with a lot of the banana breads I've tasted in that

the main ingredient (banana) is barely noticeable when you bite into it. That's kind of like eating a peach cobbler and not tasting the peaches! For banana bread, the bananas have to be the hero! They explain that the trick for banana bread is to use ripened bananas. When I was a kid, I've always liked the taste of a bruised and freckled banana (Exhibit A) instead of a bright yellow one (Exhibit B). These are the bananas that are perfect for banana bread because the banana flavor really comes through when they are ripe.

loaf of banana bread fresh out of the oven

You would think that the concept of using ripe bananas is obvious, but no it isn't. Why you ask? Because some people don't like seeing freckles and bruises on their bananas. These flavor-challenged folks see these blemishes and think that the fruit is rotten, but that certainly isn't the case with bananas like it is with other fruits. They just don't like the concept of eating a banana that isn't pristine and perfectly yellow even though the patches of black is an indication that the banana itself is ripe. When a banana is ripe, the starches turn into sugars making for a better tasting banana and, hence, a better tasting banana bread.

Exhibit A: ripe banana with spots and bruises - more flavor

Exhibit B: bright yellow and unripened banana - not as much flavor

In the following episode (season 11, episode 8: Coffee Break Sweets), ATK Chef Julia Collin Davison shows us how to use ripe bananas so that our banana bread can taste like banana. It goes to show that making the ultimate banana bread that actually tastes like banana doesn't have to be difficult at all. I've had some banana breads that were overly dense, but this banana bread is nice and light and not to mention moist and delicious. You can, of course, change it around a bit. I went to one picnic where someone brought a homemade loaf of banana bread and she added melted chocolate to the batter so that when you slice yourself a piece, the slice looked marbled. It was pretty cool to see a marbled banana bread, and the chocolate didn't make it overly sweet either...more like a subtle chocolate flavor in each slice that complemented the banana flavor. Now if there were only a gluten free banana bread, I'll be all over that.

FlavorFool's Notes

Even though it's optional, definitely use the chopped walnuts. It gives a bit more texture since the crunch from the walnuts contrasts from the light chewy interior. Adding the chopped walnuts changes this Ultimate Banana Bread into the Ultimate Banana Nut Bread. I just did not toast them just to save myself from doing an extra step. Untoasted walnuts is good enough for me.

I excluded the fresh banana slices and sugar topping. Let's just keep it simple and not get too fancy here. Save yourself some time and energy by skipping the topping. The banana bread is perfectly fine without it.

Slice of Freshly Baked Banana Bread

Ultimate Banana Bread Recipe

America's Test Kitchen - season 11, episode 8, Coffee Break Sweets
Makes one 9 in loaf

Ingredients

6 large very ripe bananas (about 2¼ pounds), peeled (see note)
1¾ cups (8¾ ounces) unbleached all-purpose flour
2 tsp granulated sugar
¾ cup (5¼ ounces) packed light brown sugar
1 tsp baking soda
½ tsp table salt
8 tbsp (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp vanilla extract
½ cup walnuts, toasted and coarsely chopped (optional) [I used chopped walnuts but didn't bother toasting them]

Instructions

1. Adjust oven rack to middle position and set oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, salt, and baking soda 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 eggs, butter, 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 (optional) [do NOT exclude the walnuts - they're great for banana nut bread]. Scrape batter into prepared pan.

5. 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. [I skipped this step altogether]

6. 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.

Video: America's Test Kitchen Chef Julia Collin Davison shows us how to make the Ultimate Banana Bread