Banana Bread

1. Preheat Oven and Prepare Pan

Start by adjusting your oven rack to the middle position and preheat the oven to 350°F (175°C). While the oven is heating, grease an 8½ by 4½-inch loaf pan to ensure your bread doesn't stick.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt throughout the flour, which is crucial for an even rise and proper seasoning.

3. Microwave Bananas

Place the peeled bananas in a microwave-safe bowl and microwave them on high for about 5 minutes, until they are soft and have released their liquid. Carefully transfer the bananas to a fine-mesh strainer set over a bowl and let them drain for 15 minutes, stirring occasionally to extract as much liquid as possible.

4. Reduce Banana Liquid

Once the bananas have drained, transfer the liquid to a medium saucepan and cook over medium-high heat until it is reduced to about ¼ cup, which should take around 5 minutes.

5. Combine Banana Mixture

Mash the drained bananas in a large bowl and then stir in the reduced banana liquid. Add the melted butter, eggs, brown sugar, and vanilla extract, whisking until everything is well combined.

6. Combine Wet and Dry Ingredients

Gently fold the banana mixture into the flour mixture using a rubber spatula until just combined. Be careful not to overmix, as this can make the bread tough. If you're using walnuts, fold them in at this point.

7. Prepare for Baking

Pour the batter into the prepared loaf pan. Slice the remaining banana and arrange the slices on top of the batter, then sprinkle with the granulated sugar. This will create a beautifully caramelized top as the bread bakes.

8. Bake the Bread

Place the loaf pan in the oven and bake for 55 to 75 minutes, or until a toothpick inserted into the center of the bread comes out clean. This ensures the bread is thoroughly cooked and has a caramelized top.

9. Cool the Bread

Once baked, let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. This resting period allows the bread to set and makes it easier to slice.