I've tweaked this recipe for over 20 years and it's finally ready for you to try. Some banana breads are cake-y, some are very sweet, some are crumbly. Mine is the best of all worlds: not too sweet, very moist, and it puts the natural flavor of the banana in the spotlight with a special technique. Great for breakfast, dessert, or a midnight snack.​

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1 3/4 cup (8 3/4 ounces) all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

5 large very ripe bananas, peeled (See photos below)

8 tablespoons (1 stick) unsalted butter, melted

2 large eggs

3/4 cup (5 1/4 ounces) packed light brown sugar

1 teaspoon vanilla extract

1/2 cup coarsely chopped walnuts

2 teaspoons granulated sugar

 

Preheat oven to 350 degrees. Spray an 8 1/2 by 4 1/2 inch loaf pan with nonstick cooking spray. Whisk the flour, baking soda, and salt together in a large bowl.

 

Here is the special technique for getting the most flavor from the bananas:

Place the bananas in a microwave-safe bowl, cover with plastic wrap, and cut several steam vents in the plastic with a small knife. Microwave on high until the bananas are soft and have released their liquid, about 5 minutes (you should have 1/2 to 3/4 cup liquid). Transfer the liquid to a medium saucepan and cook over medium-high heat until it has reduced to 1/4 cup, about 5 minutes. Remove from the heat, stir this reduced liquid into the bananas, and smash with a potato masher until fairly smooth. 

 

To the smashed bananas, whisk in the melted butter, eggs, brown sugar, and vanilla. Pour the liquid mixture into the flour mixture and stir until just combined (you'll have some streaks of flour remaining... that's okay). Gently fold in the walnuts. Pour into prepared loaf pan. Sprinkle the granulated sugar evenly over the loaf.

 

Bake until a toothpick inserted in the center of the bread comes out clean, 55 - 70 minutes. Cool bread in the pan on a rack for 15 minutes, then remove and cool completely.