6 bananas, peeled
1 3/4 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 stick unsalted butter, melted
1 tsp. vanilla extract
2 large eggs
3/4 cup brown sugar
1/2 cup toasted walnuts, coarsely chopped
2 tsp. sugar
1. Place 5 peeled bananas in a medium glass bowl. Cover with plastic wrap, poke a few holes to ventilate, and microwave on high for 5 minutes.
2. Place a strainer over a bowl and pour in microwaved bananas & any of their liquid. Let strain for several minutes until all the liquid comes out from the bananas.
3. In the meantime, measure all dry ingredients (flour, salt & baking soda) into a large bowl. Using a whisk, stir together well. Set aside.
4. At this point, you can start preheating your oven to 350F.
5. Remove strained bananas to a medium bowl. Pour banana liquid into a measuring cup to see how much you have. If more than 1/4 cup, place in a small saucepan and bring to a boil. Boil for about a minute until juice is reduced to 1/4 cup.
6. Wet Ingredients: Pour the banana liquid back into the strained bananas and mix together with a potato masher. Mash until there are no large pieces of banana. Add 1 stick of melted butter, 1 tsp. of vanilla, and 2 eggs, and whisk together well. Stir in 3/4 cup of brown sugar and whisk until sugar is mostly melted and there are no lumps in the mixture.
7. Very gently fold wet ingredients into dry ingredients using a rubber spatula. Do not over mix the batter or you'll end up with a rubbery loaf. Stir in chopped walnuts.
8. Pour batter into a greased and floured 8 1/2" x 4 1/2" baking pan (or you can spray it with Pam for baking). Layer fresh banana slices on top of the batter along the sides of the loaf. Sprinkle 2 tsp. of granulated sugar over the banana slices and top of the loaf.
9. Bake in the middle rack of the oven for about 50 minutes, rotating the pan halfway through baking.
10. Remove loaf from oven and let cool in the pan on a wire rack for about 15 minutes. After 15 minutes, unmold the loaf and place back on wire rack to cool completely. Once cooled, wrap loaf tightly in aluminum foil and store at room temperature. The bread will become more flavorful after a day or two.