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America’s Test Kitchen’s banana bread is full of sweet banana flavor and capped with a crunchy crust that makes the extra effort almost worth it. In the end, the extra steps and dirty dishes make this recipe too complicated and time-consuming for me to consider making again.
Combine the banana syrup and mashed, cooked bananas in a large bowl and whisk in brown sugar, eggs, melted butter, and vanilla extract. Whisk flour, baking soda, salt, and cinnamon in a separate bowl, then gradually add the dry ingredients to the wet mixture until just combined.
Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl. 2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife.
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. Don’t even think of making banana bread with anything less than very ripe, heavily speckled fruit—unless you’re fine with a bland loaf.
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