Today is Banana Bread day! Soak ours in some rum and butter please!
This is an AMAZING banana bread recipe which has been adapted from a Cook’s Illustrated show we viewed a few weeks ago. We are thinking lessening the amount of cinnamon and adding mace may be a nice addition.
Also, what about soaking the bread after it is cooked in a banana rum and butter bath? Now that sounds exceptionally good though VERY rich.
What you will need:
1 3/4 cups (8 3/4 ounces/248g) flour
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 teaspoon salt
6 large very ripe bananas (about 2 1/4 pounds/1kg), peeled
8 tablespoons/113g (1 stick) unsalted butter, melted and cooled slightly
2 extra large eggs
3/4 cup (5 1/4 ounces/149gs) packed dark brown sugar
1 teaspoon vanilla extract
2 teaspoons granulated sugar
This is what you do:
Adjust your oven rack to middle position and preheat oven to 350F/180C/Gas4
Generously grease a 8½ by 4½-inch/20 1/2 x 10 1/2cm loaf pan.
Whisk flour, baking soda, cinnamon, and salt together in large bowl.
Place 5 of the 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 120-160ml liquid).
Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup/60ml, about 5 minutes.
Remove pan from heat, stir reduced liquid into bananas, and whisk until fairly smooth.
Whisk in butter, eggs, brown sugar, and vanilla.
Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining.
Scrape batter into prepared pan.
Slice remaining banana into 1/4 inch medallions.
Shingle banana slices on top of either side of loaf, leaving 1½-inch/3.8cm-wide space down center to ensure even rise.
Sprinkle granulated sugar evenly over shingled bananas.
Bake until toothpick inserted in center of loaf comes out clean, 65 to 85 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.
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