ATK's Ultimate Banana Bread

Would I be a food blogger if I didn't have multiple banana bread recipes to share?! 

I've previously posted a traditional banana bread recipe (from Cooks Illustrated) and a more muffin/cake-like one (from Flour Bakery). I'm back today with another banana filled recipe....literally....as this recipe uses a whopping 6 bananas. 

The bread itself contains 5 bananas, with the extra one shingled around the edges to give you a contrasting texture and flavor with the roasted banana flavor.

You also end up with a crackly-sweet top—another interesting contrast to the more traditional banana bread texture from other recipes.

So if you've got a whole bunch on your counter (or in your freezer), why not give this recipe a try?

Yours in not wasting a single banana once they're beyond the point of no return,

Jacqueline

Ultimate Banana Bread, from America's Test Kitchen

Ingredients

1¾ cups (8¾ ounces/248 grams) unbleached all-purpose flour

1 tsp baking soda

½ tsp table salt

6 large very ripe bananas (about 2¼ pounds), peeled (5 can be previously frozen)

8 TBSP (1 stick) unsalted butter, melted and cooled slightly

2 large eggs

¾ cup (5¼ ounces/149 grams) packed light or dark brown sugar

1 tsp vanilla extract

½ cup walnuts, toasted and coarsely chopped (optional)

2 tsp granulated sugar

Directions

1. Adjust oven rack to middle position and set oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. 
2. Whisk flour, salt, and baking soda together in large bowl.
3. If using non-frozen bananas, place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid). If using frozen bananas, allow them to thaw and use fine-mesh strainer to drain liquid as described above.
4. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. 
5. Whisk in eggs, butter, brown sugar, and vanilla.
6. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts (optional). Scrape batter into prepared pan.
7. Slice remaining banana diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf. 
8. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.