Ultimate Banana Bread

I got this recipe from America’s Test Kitchen and have made it several times. Last night multi-tasking did not go well because I was rushing to get all my meal prep and baking done before the Packer game (most dramatic  comeback I’ve EVER seen by the way). In my haste  I didn’t keep an eye on the bananas while they were in the microwave and had a banana liquid volcano. So word to the wise: keep your eye on the bananas when they’re in the microwave. This has been my go to banana bread recipe ever since I tried it about 5 years ago.

1 3/4 c (8 3/4oz.) all-purpose flour

1 tsp. Baking soda

1/2 tsp salt

2 large eggs

3/4 c (5 1/4oz) packed brown sugar

1 tsp vanilla extract

6 peeled bananas (about 2 1/4lbs.) [see note]

1/2 c chopped walnuts (optional)

8 Tbsp. melted and slightly cool unsalted butter

2 tsp. Granulated sugar

Place 5 bananas in a microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have 1/2 to 3/4 cup liquid).

Spray 8 1/2 by 4 1/2-inch loaf pan with nonstick cooking spray. (If you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised in the recipe). Whisk flour, baking soda, and salt together in large bowl.

Transfer banana liquid to medium saucepan and cook over medium-high heat until reduced to 1/4 cup, about 5 minutes. Adjust oven rack to middle position and heat oven to 350 degrees. Stir reduced banana liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.

Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into 1/4-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 11/2-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.

Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.

Notes:

Use only very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. The test kitchen’s preferred loaf pan measures 81/2 by 41/2 inches;

 

Wisconsin Apple Pie

The dessert on our Thanksgiving table this year was Wisconsin Apple Pie. Wisconsinites love cheese and will put it into any dish that will tolerate it. For some reason apples and cheddar cheese like each other. No really. Try a slice with an apple wedge. So why not cheddar cheese in your apple pie. Cheddar baked unto the crust and in the topping add an amazing crunch to this awesome apple pie.

[For Crust]

1 c flour

1/4 tsp salt

1/3 c butter flavored shortening

1 to 4 Tbsp. water

1/2 c (2oz.) finely shredded cheddar cheese

[For Filling]

5 cups apples (2 granny smith and 3 MacIntosh), peeled and thinly sliced

1/2 c sugar

1/4 c flour

1/2 tsp ground cinnamon

1/4 tsp salt

1/2 Tbsp lemon juice

[For Topping]

3/4 c sugar

3/4 c flour

1/4 tsp salt

1/3 c butter

1/2 c (2oz) finely shredded cheddar cheese

Stir together the flour and salt. Cut in the shortening to the size of small peas. Stir in the cheese. Sprinkle one Tbsp. or water over the mixture and toss with a fork. Repeat until all is moistened, add up to 4 Tbsp of water if necessary. Form into a disk and allow to chill at least 1 hour.

On a lightly floured surface, roll out the dough to form a 12 in. circle. Roll out onto the rolling pin the roll out into a nine inch pie plate. Trim to 1/2in beyond the edge of the plate and fold under the pastry. Finish the edge and do not prick. Cover the edges with foil.

Prepare topping by combining the sugar, flour, and salt. Cut in the butter until the mixture is crumbly. Stir in one cup of cheese. Preheat the oven to 375F.

Combine the apples, lemon juice, salt, cinnamon, flour, and sugar.*

Place in pie crust and the sprinkle with topping. Bake for 25 min then remove the foil and bake another 20 – 25 minutes until the top is golden and the fruit is tender.

*If using GF pie crust: cook and cover the apples and sugar spice mix on gentle simmer stirring often until apples are tender about 15-20 min. Allow apples to cool about 30 min then drain.