Ultimate Banana Bread

Ultimate Banana Bread

Very key here is the size of your loaf pan because it will fill out every speck of it before it is done. Mine holds 6 liquid cups. It is 8 X 4 inches on the bottom and 9 X 5 inches on the top if your is slightly smaller or you're nervous, go ahead and scoop out a little to make a muffin or two the side. When making this for the first time, place a sheet pan underneath, just in case it spills over but I can promise you that several tests, mine never has.

Ingredients:

1/2 cup (4 ounces or 115 Grams) unsalted butter, cut in chunks plus 

   more for the pan.

1 cup (90 grams) packed light brown sugar

2 slightly heaped cups (about 18 ounces or 510 grams) mashed

   bananas

2 large eggs

1 teaspoon vanilla extract (5ml)

1 teaspoon fine sea salt

1 heaped teaspoon ground cinnamon

A few gratings of nutmeg (optional)

1 teaspoon baking soda

1 teaspoon baking powder

2 cups (260 grams) All-purpose flour

2 tablespoons (25 grams) raw or Turbinado Sugar (on top)

Directions:

Preheat oven to 350 degrees F.  Butter a 6 cup (9 X 5 inch) loaf pan, coat it with butter or coat it with a nonstick cooking spray and set aside.  

Melt butter in a large bowl and whisk in brown sugar until smooth, then stir in mashed bananas.  Whisk in eggs and vanilla.Sprinkle the batter evenly with salt, cinnamon, and nutmeg (if using), baking soda, and baking powder.  Whisk until the ingredients are fully incorporated in the batter.  Whisk ten or more times overly around the edge of the bowl.  It is better to be overly cautious than to end up with mixed pockets.  Add flour and stir until combined.  Scrape batter into prepared loaf pan.  It should come to just within 1/2  inch from the top rim.  Sprinkle the top of the batter with the raw sugar.  It will seem like a lot but it will bake up beautifully.

Bake Banana bread 55 to 65 minutes.  It is done when a toothpick or skewer inserted into the bread is batter-free.  Be sure to check the upper third as well, near the rim of the pan.  That is where you will find the unbaked pockets of batter hanging out.  The bread will get very dark but will not taste burnt.

Let the loaf cool in the pan.  This bread is good on the first day but exceptional on the second and third day.

To store, leave the bread in the pan uncovered.  Once a slice is cut, press a piece of foil against the cut side of the remaining loaf but leave the top uncovered.  You worked hard for that crunchy top and should not sacrifice it to humidity.  It keeps for five days at room temperature, possibly a week in the refrigerator, but it vanishes in two or three days, max.