Makes 3-4 Servings

6 large very ripe bananas, peeled
8 tb unsalted butter, melted and cooled
2 large eggs
¾ cup packed light brown sugar
1 tspn vanilla extract
1 ¾ cups all-purpose flour
1 tspn baking soda
½ tspn salt
1 tspn granulated sugar
Sweetened condensed milk (optional)


Prep time: 30 minutes  |  Cook time: 1 hour

This is the banana bread of all banana breads.

Preheat oven to 350F. Butter and flour a 9 by 5 inch loaf pan and set in the refrigerator. Place 5 bananas in a heat proof bowl, cover and microwave for 5 minutes, at 1 minute at a time until the bananas have released their juice. Drain the bananas with a fine mesh strainer set over a medium saucepan for 15 minutes. There should be about ½ cup of liquid.

Set the saucepan over medium high heat until the liquid has reduced by half.   Meanwhile the liquid is boiling down, place the bananas in a bowl and mash with a potato masher until smooth. Whisk in melted butter, eggs, brown sugar, reduced liquid and vanilla.

In a separate bowl sift together flour, baking soda, and salt. Add to the banana mixture and stir until just combined. There will be some small streaks of flour remaining. The key here is not to over mix, doing so will activate the gluten and you will end up with a very dry banana bread. Remember use your scone hand – do not over mix.

Spread mixture into prepared loaf pan and smooth out evenly. Slice the remaining banana on bias and decorate the top. Sprinkle with granulated sugar. Bake for 1 to 1 ¼ hours until a skewer comes out clean when tested in the center. Let cool for 15 minutes. Turn out onto a wire rack and cool for another 30 minutes. Serve at room temperature soaking each slice with condensed sweetened milk. Enjoy!


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