Level-up your classic banana bread with this Ultimate Banana Bread adapted from the (in)famous Cook's Illustrated/America's Test Kitchen banana bread recipe that uses more bananas and more butter for the most deliciousness. Shall we?
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What is the Cook's Illustrated Banana Bread?
It is the perfect recipe for five (not the usual three) of the 87 ultra-ripe bananas you've had to throw into the freezer because every Sunday you buy a half dozen bananas convinced that THIS is the week you will start your wellness lifestyle and blend fruit smoothies every morning for breakfast after yoga, but by Friday you have nothing but half a dozen over-ripe bananas, the beginning of a fruit fly problem, and four pounds you gained because you skipped yoga altogether and ate leftover pizza dipped in Ranch dressing for "breakfast" at 3PM instead.
Or that might just be me and you have frozen bananas expressly for the purpose of making this Banana Bread recipe.
This recipe can be made with very ripe bananas that have not been previously frozen, but "steamed" in the microwave oven to get the same soft, liquid-rendering effect.
Ingredients You Need for the Cook's Illustrated Banana Bread
Fresh/refrigerator ingredients:
- Bananas, 6 total, 5 very very ripe, almost black (can be fresh or frozen) + 1 fresh for topping
- Unsalted butter, 8 tablespoons (1 stick)
- Eggs, 2 large
Dry/pantry ingredients:
- Flour, 1¾ cups (I use 1 cup all-purpose, ¾ cup whole wheat)
- Baking soda, 1 teaspoon
- Salt, ½ teaspoon
- light brown sugar, ¾ cup
- Vanilla, 1 teaspoon
- Granulated (white) sugar, 2 teaspoons
optional: ½ cup chopped walnuts
Ultimate Banana Bread Ingredients Notes
- Bananas: It is best to use bananas that are so ripe, the skins are almost nearly black without actually becoming fermented. When this happens to your bananas, peel them and place them in a plastic zipper-top bag and freeze for use in this recipe. If you are using bananas that have not been frozen, just microwave them as indicated. Proceed with the same recipe from there.
- Flour: I use organic flours from King Arthur Flour, and keep them in airtight bags in the freezer to maintain freshness for longer since I don't use flour often enough to buy new flour regularly, and also keeps little critters out. If you keep flour in the freezer, let your measured amount sit out on the countertop at room temperature for a few minutes.
- Nuts: Nuts do not belong in banana bread. EVER. But if you think you need to add them, go ahead. Just don't tell me about it.
Instructions for the Ultimate Banana Bread
Start with the usual: Preheat oven to 350°F. Spray 8½ x 4½-inch loaf pan with nonstick cooking spray, then line the bottom and sides with parchment paper (to make it easier to remove the baked loaf from the pan for cooling).
After that, follow these instructions for the Ultimate Banana Bread:
Prep Bananas
If using fresh ripe 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.
If using frozen bananas: Defrost frozen, peeled bananas by placing in a microwave-safe bowl, covering bowl loosely with paper towel and defrosting in microwave oven for about 3 minutes, or until mostly thawed.
Pour microwaved bananas and liquid into a fine-mesh strainer over medium bowl and allow to drain out banana liquid for about 15 minutes on the countertop.
Transfer banana liquid to medium saucepan and cook over medium heat until reduced to ¼ cup, about 5 minutes.
Remove pan from heat, stir reduced liquid into bananas, and mash with until smooth. Whisk in butter, eggs, brown sugar, and vanilla.
Make Banana Bread
Whisk all-purpose flour, whole wheat flour, baking soda, and salt together in a large bowl.
Pour banana mixture into flour mixture and stir until just combined. (Cook's Illustrated: Fold in chopped walnuts if you're using them.)
Scrape batter into prepared pan.
Slice remaining banana. Arrange sliced banana on top, on either side of loaf. Sprinkle 2 teaspoons granulated sugar evenly over loaf.
Bake banana bread until toothpick inserted in center of loaf comes out clean. Baking time can take anywhere from 55 to 75 minutes depending on your oven; mine took 65 minutes.
Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack.
Pro-tip: For topping the Banana Bread, you can slice the banana lengthwise into 2 long halves and place on top as pictured directly above. The original option is cut a banana into ¼-inch rounds and place the rounds slices along the long side of the pan, as pictured in the first photo at the top of this post.
Best Banana Bread Recipes for Different Needs
If you don't have five bananas, try one of these other banana bread recipes, which use the usual three very ripe bananas:
- Super Easy Basic Banana Bread recipe
- Last Chocolate Chip Banana Bread recipe you'll ever need (uses buttermilk)
- Healthy Vegan Banana Bread recipe that uses flaxseeds, so it also has plant-based omega-3s
Banana Bread Serving Suggestions
There is nothing like simply sawing off that first, thick, caramelized end slice of banana bread as soon as it's cool enough to handle, but you only get to do that once. After, toast a slice of banana bread, then:
- spread with whipped cream cheese + fresh berries
- spread peanut butter + honey + toasted walnuts
- make a Fluffer Nutter 'Nana: peanut butter + grilled marshmallows
- make a Fluffer S'mutter S'mores Ice Cream Sundae: peanut butter + grilled marshmallows + chocolate, vanilla, and peanut butter ice creams + caramelized banana slices + hot fudge
Ultimate Banana Bread Recipe
Ingredients
- 5+1 very ripe bananas can be also use 5 frozen + 1 fresh banana for topping
- 1 cup unbleached all-purpose flour Cook's Illustrated: 1¾ cup
- ¾ cup whole wheat flour Cook's Illustrated: none, use all all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 8 tablespoons 1 stick unsalted butter, melted and cooled slightly
- 2 large eggs
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
- Cook's Illustrated: ½ cup walnuts, toasted and coarsely chopped (optional, 2 teaspoons granulated sugar for banana topping)
Instructions
- Preheat oven to 350°F. Spray 8½ x 4½-inch loaf pan with nonstick cooking spray, then line the bottom and sides with parchment paper (to make it easier to remove the baked loaf from the pan for cooling).
Prep Bananas
- If using fresh ripe 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.
- If using frozen bananas: Defrost frozen, peeled bananas by placing in a microwave-safe bowl, covering bowl loosely with paper towel and defrosting in microwave oven for about 3 minutes, or until mostly thawed.
- Pour microwaved bananas and liquid into a fine-mesh strainer over medium bowl and allow to drain out banana liquid for about 15 minutes on the countertop.
- Transfer banana liquid to medium saucepan and cook over medium heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with until smooth. Whisk in butter, eggs, brown sugar, and vanilla.
Make Banana Bread
- Whisk all-purpose flour, whole wheat flour, baking soda, and salt together in a large bowl.
- Pour banana mixture into flour mixture and stir until just combined. (Cook's Illustrated: Fold in chopped walnuts if you're using them.)
- Scrape batter into prepared pan. Slice remaining banana diagonally into ¼-inch-thick slices. Arrange banana slices on top, on either side of loaf. Sprinkle 2 teaspoons granulated sugar evenly over loaf.
- Bake banana bread until toothpick inserted in center of loaf comes out clean. Baking time can take anywhere from 55 to 75 minutes depending on your oven; mine took 65 minutes.
- Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack.
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