I am on a quest for a great banana bread recipe. I am looking for a loaf that is moist and tender with LOTS of banana flavor. I also like to be able to use very ripe bananas I have available in the freezer that I have purchased very inexpensively at the grocery store or have accumulated from not eating my fresh bananas in a timely manner.
While looking for a new recipe, I came across an article in Cook’s Illustrated, https://www.americastestkitchen.com/recipes/6067-ultimate-banana-bread-recipe, that recommended “juicing” the bananas then reducing the juice and adding it back into the batter with a little extra flour to compensate for the extra liquid.
Thawed frozen bananas release a large amount of liquid naturally. Peel them and put them in a mesh strainer over a bowl or pan to drain, stirring occasionally. You definitely need a mesh strainer for this step as larger holes allow too much banana pulp to strain through. Once you have collected the liquid, reduce it over medium-high heat down to one fourth cup. Stir the bananas into the banana juice. Add the rest of the wet ingredients and mix together; then stir into the dry ingredients.
If you are using fresh rather than frozen bananas you can use the same procedure but you need to microwave the fully ripe bananas for 5 minutes so they will release their juice.
I think this is a great way to add extra bananas to a banana bread recipe and thus a lot more banana flavor! It was a winner at my house!
I love to eat Banana & Marcia Steed you are great, your recipe always awesome. Thanks a lot for sharing with us.
great post! Thanks for sharing
Shelly, thank you for the positive feedback.