Banana Bread (America's Test Kitchen)

Makes one 9-inch loaf

Be sure to use very ripe, heavily speckled (or even black) bananas in this recipe. This recipe can be made using 5 thawed frozen bananas; since they release a lot of liquid naturally, they can bypass the microwaving in step 2 and go directly into the fine-mesh strainer. Do not use a thawed frozen banana in step 4; it will be too soft to slice. Instead, simply sprinkle the top of the loaf with sugar. The test kitchen’s preferred loaf pan measures 8½ by 4½ inches; if you use a 9 by 5-inch loaf pan, start checking for doneness five minutes earlier than advised in the recipe. The texture is best when the loaf is eaten fresh, but it can be stored (cool completely first), covered tightly with plastic wrap, for up to 3 days.

Ingredients

• 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 6 large very ripe bananas (about 2 1/4 pounds), peeled (see note)
• 8 tablespoons (1 stick) unsalted butter , melted and cooled slightly
• 2 large eggs
• 3/4 cup (5 1/4 ounces) packed light brown sugar  (*I would add an extra 1/2 granulated sugar)
• 1 teaspoon vanilla extract
• 1/2 cup walnuts , toasted and coarsely chopped (optional)
• 2 teaspoons granulated sugar

Instructions

• 1. Adjust oven rack to middle position and heat oven to 350 degrees. Spray 8½ by 4½-inch loaf pan with nonstick cooking spray. Whisk flour, baking soda, and salt together in large bowl.
• 2. Place 5 bananas in microwave-safe bowl; cover with plastic wrap and cut several steam vents in plastic with paring knife. Microwave on high power until bananas are soft and have released liquid, about 5 minutes. Transfer bananas to fine-mesh strainer placed over medium bowl and allow to drain, stirring occasionally, 15 minutes (you should have ½ to ¾ cup liquid).
• 3. Transfer liquid to medium saucepan and cook over medium-high heat until reduced to ¼ cup, about 5 minutes. Remove pan from heat, stir reduced liquid into bananas, and mash with potato masher until fairly smooth. Whisk in butter, eggs, brown sugar, and vanilla.
• 4. Pour banana mixture into flour mixture and stir until just combined with some streaks of flour remaining. Gently fold in walnuts, if using. Scrape batter into prepared pan. Slice remaining banana diagonally into ¼-inch-thick slices. Shingle banana slices on top of either side of loaf, leaving 1½-inch-wide space down center to ensure even rise. Sprinkle granulated sugar evenly over loaf.
• 5. Bake until toothpick inserted in center of loaf comes out clean, 55 to 75 minutes. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and continue to cool on wire rack. Serve warm or at room temperature.

Minestrone (America's Test Kitchen)

Serves 6 to 8

If you are pressed for time you can “quick-brine” your beans. In step 1, combine the salt, water, and beans in a large Dutch oven and bring to a boil over high heat. Remove the pot from the heat, cover, and let stand 1 hour. Drain and rinse the beans and proceed with the recipe. We prefer cannellini beans, but navy or great Northern beans can be used. We prefer pancetta, but bacon can be used. To make this soup vegetarian, substitute vegetable broth for chicken broth and 2 teaspoons of olive oil for the pancetta. Parmesan rind is added for flavor, but can be replaced with a 2-inch chunk of the cheese. In order for the starch from the beans to thicken the soup, it is important to maintain a vigorous simmer in step 3. The soup can be cooled, covered tightly, and refrigerated for up to 2 days. Reheat it gently and add basil just before serving.

Ingredients

•   Table salt
• 1/2 pound dried cannellini beans (about 1 cup), rinsed and picked over (see note)
• 1 tablespoon extra virgin olive oil , plus extra for serving
• 3 ounces pancetta , cut into 1/4-inch pieces (see note)
• 2 medium celery ribs , cut into 1/2-inch pieces (about 3/4 cup)
• 1 medium carrot , peeled and cut into 1/2-inch pieces (about 3/4 cup)
• 2 small onions , peeled and cut into 1/2-inch pieces (about 1 1/2 cups)
• 1 medium zucchini , trimmed and cut into 1/2-inch pieces (about 1 cup)
• 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
• 1/2 small head green cabbage , halved, cored, and cut into 1/2-inch pieces (about 2 cups) (see step by step below)
• 1/8 - 1/4 teaspoon red pepper flakes
• 8 cups water
• 2 cups low-sodium chicken broth
• 1 piece Parmesan cheese rind , about 5 by 2 inches (see note)
• 1 bay leaf
• 1 1/2 cups V8 juice
• 1/2 cup chopped fresh basil leaves
•   Ground black pepper
•   Grated Parmesan cheese , for serving

Instructions

• 1. Dissolve 1 1/2 tablespoons salt in 2 quarts cold water in large bowl or container. Add beans and soak at room temperature for at least 8 hours and up to 24 hours. Drain and rinse well.
• 2. Heat oil and pancetta in large Dutch oven over medium-high heat. Cook, stirring occasionally, until pancetta is lightly browned and fat has rendered, 3 to 5 minutes. Add celery, carrot, onions, and zucchini; cook, stirring frequently, until vegetables are softened and lightly browned, 5 to 9 minutes. Stir in garlic, cabbage, 1/2 teaspoon salt, and red pepper flakes; continue to cook until cabbage starts to wilt, 1 to 2 minutes longer. Transfer vegetables to rimmed baking sheet and set aside.
• 3. Add soaked beans, water, broth, Parmesan rind, and bay leaf to now-empty Dutch oven and bring to boil over high heat. Reduce heat and vigorously simmer, stirring occasionally, until beans are fully tender and liquid begins to thicken, 45 to 60 minutes.
• 4. Add reserved vegetables and V8 juice to pot; cook until vegetables are soft, about 15 minutes. Discard bay leaf and Parmesan rind, stir in chopped basil, and season with salt and pepper. Serve with olive oil and grated Parmesan.