I know what you’re thinking…. “didn’t you make banana bread earlier this year?” Yes, yes I did. But as I’ve mentioned before; there’s always a ton of bananas in the freezer because I buy them and then let them get overripe. Generally my go to for using these bananas is bread or muffins so that’s why you see so many posts trying these recipes! Since I needed a recipe that starts with the letter “U” I decided I’d go to the experts, America’s Test Kitchen and see what their recipe tasted like.
I didn’t have to worry with microwaving the bananas since I was using frozen ones so that cut out the first step in this recipe. I am wondering how it would have tasted though since you basically make a banana syrup you then add to the wet ingredients. Maybe it would have been the same since the frozen bananas do yield some liquid.
The rest of the recipe is pretty easy and I was surprised to see they used pecans. I made sure to toast mine (and almost forgot about them!) and then threw them into the batter. I didn’t have a fresh banana to slice and put on top so I just topped with the sparkling sugar.
I made this and another item around the same time and knew I wouldn’t be able to eat all of it right away so I wrapped it really well and put the bread in the freezer.
Recipe Used: America’s Test Kitchen 20th Anniversary Cookbook p. 392