This recipe was clearly inspired by the America’s Test Kitchen 6 Banana Bread recipe. But, the idea of nuking the bananas for 5 minutes turns me off completely. So, I played and puttered around a bit with the recipe. And, I came up with a version that I prefer.
(This loaf was a bit too wet and dense under the banana slices.)
This is still a work in progress. I believe this loaf would have been better if I’d left it in the oven for another couple of minutes. And, next time I’ll leave the banana slices off the top. Those wet banana slices caused the top to be a bit wet and weepy. Thin coconut slices make a better garnish. They toast up beautifully on top.
Six Banana Bread
(Next time, this will be 5 Banana Bread)
makes 1 large loaf
2 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
5 very ripe bananas, average-sized (not huge)
1 cup sugar
8 Tablespoons butter, 1 stick, soft
2 large eggs
2 teaspoons vanilla extract
1/2 cup pecans, chopped
1 banana, sliced thin
sprinkle of thin dried coconut slices
Preheat oven to 350 degrees F.
Cream bananas, sugar, butter, eggs and vanilla in a large mixing bowl. Allow to sit at room temperature for about 5 minutes. Sift dry ingredients. After 5 minutes, add dry ingredients to the creamed mixture. Beat briefly. Then, stir in pecans by hand. Pour into large buttered loaf pan. Bake at 350 degrees F for 75-80 minutes. (Still testing, the oven had to be opened and closed too many times to specify an exact time. And, without the banana on top, the cooking time will probably be closer to 70-75 minutes.)
Those banana slices cook up sticky sweet.
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