Name: Banana Bread
Total time: 2 h 30 min
Ingredients: 1 1/2 cups (7½ ounces/213 grams) all-purpose flour; 1 1/4 teaspoons baking soda; 3/4 teaspoon table salt; 2 1/2 cups mashed very ripe bananas (about 5 bananas); 1 cup packed (7 ounces/198 grams) dark brown sugar; 10 tablespoons unsalted butter , melted and cooled slightly; 2 large eggs; 2 tablespoons granulated sugar

Why This Recipe Works

We wanted a dead simple recipe for banana bread that was big on banana flavor and that wasn't really “bready” at all. We were after a slice that was tender, moist, buttery, just the right amount of sweet, and (most important) heavy with the aroma and flavor of bananas. To get there, we started by adding more bananas than we thought was possible, and then we added even more. After extensive testing, we arrived at a recipe that called for more than a pound of sweet, very ripe bananas and that was as easy as mixing the wet and dry ingredients together in a bowl. This version packs in a bit more butter and loads more bananas than the average recipe. What's more, we think it tastes a lot better, and we think you will, too.

Before You Begin

Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. Use a potato masher to thoroughly mash the bananas. The test kitchen's preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness 5 minutes earlier than advised in the recipe. We place the loaf pan on a rimmed baking sheet in case the batter overflows in the oven.

Instructions

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 bowl. Whisk bananas, brown sugar, melted butter, and eggs in large bowl until thoroughly combined, making sure to break up any clumps of brown sugar with whisk. Add flour mixture to banana mixture and whisk gently until just combined (batter will be lumpy).

Place prepared pan on rimmed baking sheet. Transfer batter to prepared pan and sprinkle granulated sugar over top. Bake until toothpick inserted in center comes out clean, about 1 hour 10 minutes.

Let bread cool in pan on wire rack for 30 minutes. Tilt pan and gently remove bread. Let bread continue to cool on wire rack at least 30 minutes longer. Serve warm or at room temperature. (Cooled bread can be wrapped tightly in plastic wrap and stored at room temperature for up to 5 days.)