Ingredients
- 1¾ cups (8¾ ounces) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 large very ripe bananas (2¼ pounds), peeled
- 8 tablespoons unsalted butter, melted and cooled
- 2 large eggs
- ¾ cup packed (5¼ ounces) light brown sugar
- 1 teaspoon vanilla extract
- ½ cup walnuts, toasted and chopped coarse (optional)
- 2 teaspoons granulated sugar
Directions
1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½‐inch loaf pan with vegetable oil spray. Whisk flour, baking soda, and salt together in large bowl.
2. Place 5 bananas in separate bowl, cover, and microwave until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine‐mesh strainer over medium bowl and allow to drain, stirring occasionally, for 15 minutes (you should have ½ to ¾ cup liquid).
3. 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 mostly smooth. Whisk in butter, eggs, brown sugar, and vanilla.
4. Pour banana mixture into dry ingredients and stir until just combined, with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into ¼‐inch‐thick slices. Shingle banana slices on top of loaf in 2 rows, leaving 1½‐inch‐wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.
5. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Let loaf cool in pan for 10 minutes, then turn out onto wire rack and let cool for 1 hour before serving.
