Good evening! I hope that you had a fabulous weekend. Here it was wild with weird weather, we started the weekend in the 80’s, then we had a lot of wind, rain and the temps dropped to the low 60’s on Saturday where it has stayed until today.
While the weather was cool I did make a few things, one of which was The Ultimate Banana Bread from Cooking Light. Although it may seem as if it has more steps than your usual banana bread recipe they are worth it. The bread is moist and it has a wonderful banana flavor unlike most breads.
Recipe from Cooking Light
13/4 cups all purpose flour
6 large very ripe bananas
8 tablespoons, unsalted butter, melted and slightly cooled
2 large eggs
1/4 cup walnuts, toasted and coarsely chopped(optional)
2 teaspoons granulated sugar
Place 5 bananas in a microwave safe bowl, cover with plastic wrap and cut several steam vents in the top. Microwave on high power for 5 minutes until the bananas are soft and have released liquid. Transfer the bananas to a fine-mesh stainer and place over medium bowl and allow to drain, stirring occasionally. In 15 minutes you should have 1/2 to 3/4 cup liquid. Pour bananas into a bowl.
Transfer the liquid to a medium saucepan and cook over medium-high heat until the liquid is reduced to 1/2 cup, about 5 minutes. Remove pan from heat and pour the reduced liquid into the bananas, mash with a potato masher until fairly smooth. Whisk in the butter, eggs, brown sugar and vanilla.
Pour banana mixture into flour mixture and stir until just combines with some streaks of flour still visible. Gently fold in the walnuts, if using. Scrape into prepared pan then sprinkle with sugar. Bake until a toothpick inserted into the center comes out clean, about 50-75 minutes. Then removed from oven and let bread cool in the pan for 15 minutes, then remove from pan and continue to cool. Serve warm or at room temperature.
I hope that you try this recipe and I hope that you have a wonderful week.