Banana Bread

Makes one “standard loaf pan” sized loaf. This recipe is different from most banana bread recipes because it manages to use far more bananas in the batter than most. This is possible because we separate some of the water from the bananas, and reduce it into a syrup.

I’d recommend using previously frozen bananas, since they readily release their liquids once thawed.

Ingredients: #

Dry:

• 250 g flour
• 1 tsp baking soda
• 1/2 tsp table salt

Wet:

• 6 large very ripe bananas (~1 kg)
• 120 g butter, melted
• 2 eggs
• 150 g sugar
• chocolate chips (optional)

Topping:

• 2 tsps sugar

Instructions: #

1. Heat oven to 180°C.
2. Mix dry ingredients in a bowl.
3. Peel the bananas (or more likely, given their structure after thawing, cut them open), and put them into a strainer over a bowl. Mash them, and let them drain, stirring occasionally for ~15 minutes.
4. Pour the collected banana liquid into a pan, and reduce it until it is syrupy.
5. Mix the bananas with their reduced liquid, and then mix in the other wet ingredients.
6. Pour the wet ingredients into the bowl with the dry ingredients, and fold to combine.
7. Using a greased loaf pan, or one lined with parchment paper, pour the batter into the pan. Sprinkle the top with sugar.
8. Bake for 55-75 minutes, or until a toothpick inserted into the middle comes out clean.
9. Transfer the loaf to a cooling rack, and let it cool for at least 15 minutes before slicing.