Six Ripe Bananas Make One Supreme Loaf
Cook’s Illustrated offers trusted advice and inspiration to refine life-long favorites. The Ultimate Banana Nut Bread that graced a previous issue caught my attention since bananas do not have much lifespan in August. I have to agree, they nailed it, and it’s the best I’ve tried. It will take one or two extra steps than the Banana Nut Bread recipes you are used to seeing, but the flavor and texture make it worth the effort.
As trustworthy as Cook’s Illustrated is, I rarely find a recipe I don’t imagine altering in some way, so adjustments ensued. Because my “test kitchen” is at altitude, there is tinkering necessary for baked goods to turnout. My alterations include King Arthur White Whole Wheat Flour, dark brown sugar instead of light, doubling the vanilla extract, raw sugar to sprinkle on top, and more walnuts. The original recipe called for six ripe bananas. I only had five readily available, deciding to forgo the sliced banana on top (6th banana), but still included it in this recipe.
My version of this ultimate quick bread is posted below, you can find the original recipe at www.cooksillustrated.com. Membership is required to view on-line recipes; a free 14-day trial is available.