Banana bread

This is by far the best recipe I've tried!  It comes from Cook's Illustrated July/Aug 2010.  It's a little more labor intensive, but so worth it.  The secret to this recipe is the reduced banana juice.  Let me preface this recipe by saying I freeze my old bananas.  They're great for smoothies, and now, this bread recipe!

Ingredients:

1 3/4 cup all purpose flour

1 tsp baking soda

1/2 tsp sea salt

6 large bananas, peeled

8 TB unsalted butter, melted

2 eggs

3/4 cup light brown sugar

1 tsp vanilla

2 tsp sugar

Directions:

Preheat oven to 350.  Spray a loaf pan with non-stick spray.  If your bananas are frozen, pull them out and let them thaw for 5 or so minutes before you peel them.  Peel and slice bananas and put them in a glass bowl covered tight with plastic wrap.  Cut a few slits in the plastic wrap and microwave for 5 minutes.  While the bananas are in the microwave, mix flour, soda, and salt in a mixing bowl.  Set aside.  When bananas are done, strain them over a small sauce pan and simmer that lovely "banana juice" for about 5 minutes until it reduces.  While the juice is simmering, put the bananas in a food processor and process till smooth.  Place the banana mash in a large mixing bowl, then mix in the banana juice.  Add eggs, butter, brown sugar and vanilla and whisk till well mixed.  Fold in dry ingredients, just until the dry ingredients are blended in.   Fill loaf pan half way with batter and sprinkle the top with sugar.  Bake at 350 for 50-60 minutes.  My batch made a large loaf, plus 12 mini muffins.  I absolutely love the stone loaf pans for baking bread!