Desiccated Banana Bread
- 4 ripe bananas
- 4 eggs
- 2 teaspoons baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon salt
- 2 teaspoons vanilla (extract, paste, or ground beans)
- 1 cup sour cream
- 2 cups sugar (brown or white sugar)
- 1 cup very soft butter
- 3 cups flour
- Peel 4 bananas and place whole into microwavable bowl. Loosely cover bowl with glass or china plate.
- To release the liquid from the bananas you will microwave bananas for a total of 5 minutes on the highest setting. Microwave in 1 minute increments, checking that the liquid is not boiling over the top of the bowl. Use oven mitts to remove from microwave. Let bananas cool before proceeding.
- Separate banana pieces from banana liquids (between 1/4 and 1/2 cup). You will not be using the liquids for this recipe.
- Mash bananas with fork and separate larger pieces.
- Using a mixer, place bananas in bowl and blend on low speed.
- Add in 4 eggs and combine.
- Add in 2 tsp. baking soda, 1/4 tsp. cream of tartar, 1 tsp. salt, and 2 tsp. vanilla and combine.
- Add in 1 cup sour cream and combine.
- Add in 2 cups sugar and combine.
- Add in 1 cup softened butter and combine.
- Add in 3 cups of flour, one cup at a time, and combine thoroughly.
- Increase mixer speed to medium and beat for 1 to 2 minutes.
- Preheat oven to 350′.
- Grease two 9 inch by 5 inch bread loaf pans.
- Pour and scrape equal amounts of batter into each loaf pan.
- Line a cookie tray with aluminum foil or parchment paper.
- Place loaf pans on lined cookie tray (prevents oven spills if batter overflows loaf pans).
- Bake in oven at 350′ for 60 minutes. Check loaf for doneness (see #20).
- Cover with foil or paper if needed to prevent top of loaf getting too dark and bake 15 more minutes at 350′. Check for doneness (see #20).
- Bake additional time, as needed, until bread loaf is firm and a toothpick inserted into the middle of loaf comes out clean, indicating loaf is done baking.
- Cool 15 minutes before removing bread from loaf pan.
- Cool loaf completely, about 1 hour, before storing in plastic bag or wrap to prevent trapped excess humidity from causing mold.
- Store in refrigerator for longest shelf life.
You may want to use your leftover banana juice for adult beverages, drink it plain, or allow adventurous pets to enjoy that banana-ey goodness.
This recipe is a hybrid of traditional banana bread recipes and the microwave method innovated by Andrea Geary in her article titled, “Ultimate Banana Bread,” which appeared in the “Cook’s Illustrated” magazine, “All-Time Best Bread Recipes.” Dec. 2014.
Reducing the amount of fluid from the bananas intensifies the banana flavor, reduces overall cooking time, and creates a firmer, more cohesive loaf.
I use vanilla paste because my sweet husband bought me a giant container of the stuff, but pure vanilla extract or dry, ground vanilla beans will also work just fine because of the butter content and baking time.
I write my recipes with the ingredients listed in the order in which they are used and with detailed instructions that my kids can follow and check off, item-by-item, as they proceed through a recipe. The experienced cook may find them unnecessarily specific.