Very Moist & Very Banana-y-y Banana Bread and No Butter!

This Banana Bread uses a lot of bananas and NO butter.

The most important step is making the banana syrup which gives this bread a perfect banana flavor.

It is very moist but not too dense.

This banana bread is perfect for toasting for breakfast.

This is the perfect recipe for all the over-ripe bananas put in the freezer to use later.

Measuring cups and spoons
2 large mixing bowls
Fine-mesh Strainer
Medium Pot
Spatula
Whisk
Heavy Duty Mixing Spoon
Parchment Paper
Loaf Pan
4-6 small binder clips

Ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 pounds very ripe (frozen) bananas
2 large eggs
3/4 cup packed brown sugar
1 teaspoon vanilla extract

Adjust oven rack to middle position and pre-heat oven to 350° F

Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe that have been frozen for a while. I peel and freeze over-ripe bananas for a few months.

Thaw frozen bananas in the fridge over night or defrost in a microwave-safe bowl according to your microwave instructions.

Defrost until bananas are completely thawed and have released liquid, about 5 minutes in the microwave.

Transfer thawed bananas to fine-mesh strainer set over pot and let drain, stirring occasionally for about 15 minutes.

Line loaf pan with parchment paper.

Use the binder clips to hold the parchment paper in place until you fill the loaf pan with the batter. Remove the binder clips before putting the loaf pan in the oven.

In large mixing bowl whisk together:

1 3/4 cups flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

Set aside

Transfer drained bananas to medium mixing bowl.

Cook the banana liquid in the pot over medium-high heat until reduced to syrup thickness.

This takes about 15 - 20 minutes. The syrup will foam up multiple times as you reduce it and you will see the bubbles move slower as the syrup thickens.

You should end up with about 1/2 - 3/4 cups syrup.

Remove pot from heat and set aside to cool.

In medium bowl with bananas:

Whisk in 2 large eggs and 1/2 teaspoon cinnamon

Whisk in 3/4 cup packed brown sugar

Whisk in 1 teaspoon vanilla extract and syrup from previous step

Whisk the liquid banana mixture until mostly smooth. Some small lumps are okay.

Pour banana mixture into dry ingredients.

Stir thoroughly.

Scrape batter into parchment lined loaf pan and spread evenly.

Remove binder clips before putting into the oven.

Bake until bread pulls away from edge of pan and a toothpick inserted in center of loaf comes out clean, 55 to 75 minutes.

Let loaf cool in pan for 10 minutes.

Then turn out onto wire rack and let cool for 1 hour before serving.