I have used a recipe from Cook's Illustrated. Their "secret" innovation is heating the bananas in the microwave so that the banana's natural liquid is released. It is separated from the solids so that it can be reduced to about half on the stovetop, then added back into the banana solids. The reduced liquid becomes thick and syrupy, and concentrates the flavor. I have done this most of the time now, but truly am not sure if it makes a difference!! I have some other issues with my banana bread which are more disconcerting - (like I can't get a nice rise and dome.....)

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