Bake Time: 60-75 minutes
Cool Time: 1 hour+
Grade: A
Make Again: Yes
Recipe Source: Cook's Illustrated (July 2010)
Sometimes I moan when I see Cook's Illustrated redo a recipe when I already liked the first recipe. I liked the previous CI version of Banana Bread but I like this one better.
This recipe is really different from the first. It uses 6 bananas, which is a lot more than most. You have to heat them up to release liquid, drain it, then reduce the liquid. This is why the prep time is pretty long for a "quick" bread. However, much of that time is not involved, so you can do other things. It is still a simple recipe.
The 6th banana goes on top, and it makes a very pretty loaf. Slice the bananas thin or the cooked slices won't be that appealing. You also sprinkle some sugar on top, which makes it nice and crunchy. I used a Turbinado sugar which is very large, and works great.
I have to say, the bread doesn't taste any more banana-y than other banana breads. I'm fine with that, but I was surprised. I do like the flavor and texture of this bread. I also like that I don't need to have plain yogurt on hand (which isn't normally in my fridge). And since I often have frozen bananas waiting to make banana bread, the 6 bananas isn't a problem (the 6th one should be fresh though.) So I will definitely use this recipe again.
No comments:
Post a Comment