Tuesday, April 19, 2011
Ultimate Banana Bread
I wanted to do a quick post about something absolutely lovely and decadent. If you are on a diet, turn away now! I made a recipe out of The Complete America's Test Kitchen TV Show Cookbook: Every Recipe from the Hit TV Show With Product Ratings and a Look Behind the Scenes, 2001-2011 today called Ultimate Banana Bread. This took a little time to do, but was absolutely worth it. I had a slice before calculating the nutritional stats. Let's just call that slice my lunch. And breakfast for the kids tomorrow.
From the America's Test Kitchen episode: Coffee Break Sweets
Makes one 9-inch loaf (which I would say gives 8 generous slices)
Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised 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.