Everyone needs a great recipe for banana bread, right? Most people have one they turn to and mostly, they are good. But I have to say, Cook’s Illustrated has worked their magic once again and taken this classic quick bread up a few notches. Of course, as I joked to Ben, they also took the “quick” out of quick bread, but spending the few extra minutes and completing a few extra steps was well worth it in the end.
The unique step here that you won’t find in most banana bread recipes is removing the excess liquid from the bananas. As I have found in the past with making tzatziki sauce, shredded zucchini, and eggplant parmesan, I find removing excess liquid from produce strangely gratifying. This instance was no exception. Bananas have a lot of juice! I also think it was exactly the thing needed to take this classic from good to perfect. Most quick breads with fruit, such as banana bread, may have a nice moist texture initially but seem to get almost soggy after a day or two. This method ensures a perfect texture straight from the oven and every day after – tender, fluffy and moist but not stick-to-your-fingers wet. For breakfast or an afternoon snack, this banana bread is a winner with us.