This "ultimate" banana bread recipe comes from the Cook's Illustrated Cookbook. This recipe is different from others for banana bread because it requires you to zap the bananas in the microwave (unless you're using frozen ones like I was) in order to get the juices flowing out of them. Since frozen bananas easily release juices, it's not necessary to heat them up. You collect 1/2-3/4 of a cup of liquid and then reduce it down on the stove. This is then used with the bananas, brown sugar, butter and the dry ingredients.
I really like the touch on the top of the banana bread: two rows of sliced bananas on top of the loaf. It looks so pretty and is a nice touch. I am letting it cool now so I'll let you know how it tastes soon, but the bananas and sugar spread on top is supposed to give it a crunchy nice topping. I'm sure it will. You are supposed to leave 1 1/2 line in the middle of the loaf so the bread can rise evenly. It looks and smells delicious. (I added chocolate chips instead of walnuts) and we're gonna eat it for breakfast in the morning!
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