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Submission: On March 03 via api from SE — Scanned from DE
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Öffnet in einem neuen Fenster Öffnet eine externe Website Öffnet eine externe Website in einem neuen Fenster Auf dieser Website werden Daten wie Cookies gespeichert, um wichtige Funktionen der Website sowie Marketing, Personalisierung und Analyse zu ermöglichen. Sie können Ihre Einstellungen jederzeit ändern oder die Standardeinstellungen übernehmen. Datenspeicherungsrichtlinie Einstellungen verwalten Alle akzeptieren <!---->Schließen Sie die Cookie-Einstellungen<!----> Skip to main content arrow-rightarrowArrow CirclechevronCloseFacebook LogohamburgerInstagram Logopinterest-roundribbonsearchtwitter-roundyoutube-round America's Test Kitchen LogoccoCook's Illustrated LogoschoolCook's Science Logo Free Trial Free Trial Try CooksCountry.com FREE for 14 days. Become a member today! enter your email address Start Now How we use your email ? Log in Account Account * Support * Account * Logout Search Our Sites Our Sites * America's Test Kitchen * Cook's Illustrated * Cook's Country * Cooking School * ATK Shop * ATK Kids Favorites Free Trial Try CooksCountry.com FREE for 14 days. Become a member today! enter your email address Start Now How we use your email ? Support Log In Account Account * Support * Account * Logout Free Trial Start Free Trial Gift Membership Try CooksCountry.com FREE for 14 days. Become a member today! enter your email address Start Now How we use your email ? Magazine Subscription Gift Subscription enter your email address Start Now How we use your email ? Search * Log In * Recipes * Equipment Reviews * Taste Tests * Features * How to Cook * Watch now * Magazine * Search Start Free Trial Magazine Subscription Gift Membership Gift Subscription * Log In * Recipes * Equipment Reviews * Taste Tests * Features * How to Cook * Watch now * Magazine * America's Test Kitchen Cook's Illustrated Cooking School Cook's Country ATK Shop ATK Kids GET EVERY RECIPE TRY ALL ACCESS FREE Cook anything better with the most reliable recipes, guaranteed. Get instant access to everything across our sites free for 2 weeks. Email address Get Free Access ▸ How we use your email address America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America's Test Kitchen specials. BANANA BREAD Desserts or Baked Goods Breads Fruit Make Ahead We put in more bananas than we thought our bread could hold. Then we added more. SERVESMakes 1 loaf TIME1½ hours, plus 1 hour cooling WHY THIS RECIPE WORKS We wanted a dead simple recipe for banana bread that was big on banana flavor and that wasn't really “bready” at all. We were after a slice that was tender, moist, buttery, just the right amount of sweet, and (most important) heavy with the... Read More PrintSave TRY THIS RECOMMENDED COOKING COURSE Ultimate Banana Bread GATHER YOUR INGREDIENTS 1 ½ cups (7½ ounces) all-purpose flour 1 ¼ teaspoons baking soda ¾ teaspoon table salt 2 ½ cups mashed very ripe bananas (about 5 bananas) 1 cup packed (7 ounces) dark brown sugar 10 tablespoons unsalted butter, melted and cooled slightly 2 large eggs 2 tablespoons granulated sugar View Nutritional Informationi KEY EQUIPMENT Wire Racks All-Purpose Whisks Potato Mashers The Best Rimmed Baking Sheets Loaf Pans * BEFORE YOU BEGIN Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. Use a potato masher to thoroughly mash the bananas. The test kitchen's preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe. We place the loaf pan on a rimmed baking sheet in case the batter overflows in the oven. 1 INSTRUCTIONS Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with vegetable oil spray. 2 Whisk flour, baking soda, and salt together in bowl. Whisk bananas, brown sugar, melted butter, and eggs in large bowl until thoroughly combined, making sure to break up any clumps of brown sugar with whisk. Add flour mixture to banana mixture and whisk gently until just combined (batter will be lumpy). 3 Place prepared pan on rimmed baking sheet. Transfer batter to prepared pan and sprinkle granulated sugar over top. Bake until toothpick inserted in center comes out clean, about 1 hour 10 minutes. 4 Let bread cool in pan on wire rack for 30 minutes. Tilt pan and gently remove bread. Let bread continue to cool on wire rack at least 30 minutes longer. Serve warm or at room temperature. (Cooled bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.) The Perfect Overripe Bananai Recipe developed for the October / November 2020 issue. In every issue, Cook’s Country serves up fresh ideas for everyday cooking. Claim your free trial issue. FROM OUR TV SPONSORS We are thankful to the sponsors who make it possible for us to bring you the Cook’s Country TV series on public television. Read more about why we have sponsors. Sign up for our cooking newsletter How we use your email address America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America's Test Kitchen specials. 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