Extreme Banana Bread!

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This is not your typical banana bread.  Although the ingredients may be the same, this recipe packs 5 bananas in the batter (and one for the top).  It's quite possibly the best banana bread you will ever make!

Recipes for ultimate banana bread abound, but because they include an overload of bananas for flavor, the bread’s texture is often soggy. I wanted a moist, not mushy, loaf that tasted of banana through and through. Let's face it, it's banana bread, you're not painting a masterpiece! It's not a special occasion dessert, it's a very clever way to use over ripe banana's that would of been thrown out, into a pretty descent mid morning snack!

It is not a special-occasion dessert. It is a quick and clever way to use up bananas that are too brown and mushy to eat. It is a way to turn something you would have thrown away into a pretty decent midmorning snack. - See more at: http://www.davidwalbert.com/2010/06/06/pretty-good-banana-bread/#sthash.SkHd46tO.dpuf

It is not a special-occasion dessert. It is a quick and clever way to use up bananas that are too brown and mushy to eat. It is a way to turn something you would have thrown away into a pretty decent midmorning snack. - See more at: http://www.davidwalbert.com/2010/06/06/pretty-good-banana-bread/#sthash.SkHd46tO.dpuf

It is not a special-occasion dessert. It is a quick and clever way to use up bananas that are too brown and mushy to eat. It is a way to turn something you would have thrown away into a pretty decent midmorning snack. - See more at: http://www.davidwalbert.com/2010/06/06/pretty-good-banana-bread/#sthash.SkHd46tO.dpuf

It is not a special-occasion dessert. It is a quick and clever way to use up bananas that are too brown and mushy to eat. It is a way to turn something you would have thrown away into a pretty decent midmorning snack. - See more at: http://www.davidwalbert.com/2010/06/06/pretty-good-banana-bread/#sthash.SkHd46tO.dpuf

Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. If you don't the result will not be the same. I used a loaf pan measuring 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than in the recipe. The texture is best when the loaf is eaten fresh, but it can be stored (cool completely first), covered tightly with plastic wrap, for up to 3 days. I wrapped mine with Syrian, then foil and took it to Ohio. I served it two days after I made it and it was delicious.

1 3/4 c. (8 3/4 ounces) unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. table salt
6 large very ripe bananas (about 2 1/4 pounds), peeled (see note)
8 T.(1 stick) unsalted butter, melted and cooled slightly
2 large eggs
3/4 c. (5 1/4 ounces) packed light brown sugar
1 tsp. vanilla extract
1/2 c. pecans, coarsely chopped (walnuts or leave the nuts out)
2 tsp. granulated sugar

Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl.

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).

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 butter, eggs, brown sugar, and vanilla.

Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in nuts, if using. Scrape batter into prepared pan. 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.

Bake until a toothpick insert in center comes out with crumbs, not batter, 55-65 minutes or 25-30 minutes in convection oven. (which how I baked it)



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. 

Just look at this moist delicious bread and this is two days after baking and a flight from Scottsdale to Columbus, Ohio!

Everyone enjoy their morning brunch, with "Extreme Banana Bread", fruit, Spiced pumpkin swirl bread and coffee!

• The Sep-fecta is finished, I survived! My flights from Seattle to Phoenix, Phoenix to Monterey, Monterey to Phoenix, Phoenix to Europe, Europe to Phoenix, Phoenix to Columbus and Columbus to Phoenix is finished! Completed in less than a month!! Too much fun!! 

  
  

  
  

  
  

  
  

  
  

  We are excited to pick up Moose and Bandit this morning and relax!

  Cheers!

   JJ