Banana Bread - Complicated but Great!

Ingredients:

1¾ cups unbleached all­purpose flour
1 teaspoon baking soda
½ teaspoon table salt
6 large very ripe bananas (about 2¼ pounds), peeled (see note) or frozen bananas
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
2 large eggs
¾ cup (5¼ ounces) packed light brown sugar
1 teaspoon vanilla extract
2 teaspoons granulated sugar


Instructions:

If using fresh bananas (if using frozen bananas skip to Step 3):

1. Place 5 of the bananas in a microwave-­safe bowl, covered with plastic wrap.  Poke a few vent holes into the plastic wrap so the steam can escape.

2.  Microwave bananas on high power until the bananas are soft and have released their liquid ­­ about 5 minutes.

3.  Pre­heat your oven to 350 degrees, middle oven rack in place.

4. Spray an 8½ by 4½­inch loaf pan with nonstick cooking spray.

5.  In a large bowl, whisk the flour, baking soda and salt together.

6.  Strain the bananas thru a fine­ mesh strainer over a small saucepan so they can drain, stirring occasionally, for about 15 minutes or until you have ½ to ¾ cup banana juice.

7. Cook over medium high heat until it reduces to ¼ cup, about 5 to 10 minutes (depending on how much liquid was released).

8.  Transfer the remaining banana from the strainer to a glass mixing bowl.

9.  Remove pan from heat, stir the reduced banana liquid into the microwaved bananas, and mash with a potato masher until fairly smooth.

10.  Whisk in the butter, eggs, brown sugar and vanilla.

11. Pour the banana mixture into the flour mixture and stir just until combined, with some streaks of flour remaining.

11.Scrape the batter into the prepared loaf pan.

12.  Slice the remaining banana diagonally unto ¼­ inch slices. Shingle the banana slices on top of either side of the loaf, leaving a 1½ ­inch­ wide space down center to ensure an even rise.

13.  Sprinkle granulated sugar evenly over the top of the loaf.

14.  Bake until a toothpick inserted in the center of the loaf comes out clean ­­ this can take between 55 ­ 75 minutes.

15.  Cool the banana bread in the pan on a wire rack for about 15 minutes, then remove from pan and continue to cool on the wire rack.

*Adapted from:  http://carnaldish.com/recipes/breads/sweet-breads/the-best-banana-bread-ever/#.VLgBltLF-s5