And I want to echo Megan’s comment above (#302). Moreover, loooooved how easy this recipe was. I know, I know that most people would pick those up only to walk them over to the trash. I love to cook but I’m no baker and even I can make this and it turns out perfect every time, even if I don’t have any bourbon to add (it doesn’t last long in my house). Freckles are the perfect eating color, but they need to be nearly completely brown before I throw them in a banana bread! This recipe intrigued me so I made it. Awesome! I used four per Deb’s recommendation in the headnotes. I love banana bread and this looks like another keeper. made 20 muffins, baked about 20-25 minutes. Can’t wait. I’m only saying this because I’ve been playing around with pumpkin bread and I always want to put more more more pumpkin in and then there’s this point when what you describe happens — it’s basically just a little too damp and becomes dense. The bread tasted delicious – light and not heavy or oily. After forgetting that we had bought bananas, I suddenly had a surplus on my hands and decided to whip up some banana bread (as you do.) I can’t wait to try it! Tonight, about a year and a half later, I would guess that I’ve made this recipe 20-30 times. Liz — You should use the banana cake I posted here. I’m thinking about that 2nd T of bourbon, but actually one of the things I loved about the last one was that it didn’t taste like bourbon, the little bit just made it taste more … wow! Its taken years as I have been reading for longer than I can remember and now I have the excuse to drop you a comment! Just finished baking two loaves and they turned out delicious. The recipe is perfect as is. And they didn’t taste gross-healthy-uncooked in the way that wheat flour substitutions so often do. This banana bread roll is filled with a cream cheese frosting and it is delicious. I made this with Bob’s Red Mill gluten free flour – I know you’re not gluten free specific but I’ve subbed in GF flour for regular in your recipes a lot before without a hitch. I made this tonight, and of course it’s delicious! Made a double batter today for a loaf and some muffins. Deb, I will continue to campaign for your humanitarian award for making people happier through better food. Baking and marathon training has been my stress management and it has worked. That was awesome. Another excellent recipe. Worked well with scotch (didn’t have bourbon in the house) and dark brown sugar. I love adding walnuts to the top of the loaf. Whisk all the dry ingredients together. 1-1.5 cup (120-190 grams) flour. It did come out very moist and I loved the texture. This is my first official Smitten recipe, though I’ve lost many hours clicking “surprise me” since I discovered you. I added Kahlua and adjusted sugar to how I liked it. Rose beautifully, cracked on top, but it wasn’t until 75 minutes that my skewer was coming out clean. I made a couple of changes – I used only honey because I’m trying to cut sugar out. By how long do you think? Help! I know– wow, right? Now I’m wondering if I could sub shredded carrots? I didn’t have any Jack Daniels, so I used Jim Beam. LOL! I only keep unsalted butter in the house – any idea how much salt to add to equal the salted butter called for in the recipe? I am excited about the Bourbon addition! I love this site xx, Ooh, p.s., I used ladyfingers bananas instead of normal big ones, but I used 5 instead of 4…would that have been an issue?! :D Woohoo Bourbon! The cognac makes it medicinal. Hi Amanda — It freezes well. 1 teaspoon (5 ml) vanilla Unrelated, but a very easy way to smash bananas for baking: put them in a closed ziplock bag and squeeze until liquid consistency. I cut back a bit from 3/4 cup and I think it was a mistake. Great recipe, thank you. Deb, I’m helping push comments to 500! I am bummed. But thanks anyway! This recipe was a hit. I try to buy them on the verge of freckles for this reason, to his everlasting disgust. OH EM GEE! So thanks! Hands down!! Was just to die for! It is most likely my oven as it didn’t feel hot enough to me when I put in the pan and I didn’t take the time to hunt for my oven thermometer. Truly enjoyed making this quick and easy banana bread recipe. The Biggest Disappointment: Smitten Kitchen’s Jacked-Up Banana Bread This one-bowl banana bread earns points for ease of assembly, and its flavor is off the charts (hello, bourbon and nutmeg!). Classic banana bread recipe! Have you ever doubled the recipe and put it in two regular loaf pans? Any issue with adding chocolate chips to this recipe? a type of soda i’ve seen used to raise recipes in india which does require acid to activate it! thanks for a fabulous recipe! I like to do this as mini muffins, and they take about 16-19 mins to bake. Add the flour last, mix. I don’t bake, except for banana bread and pumpkin bread, which I bake extremely well, thankyouverymuch, but after making probably a dozen different banana bread recipes (including Elise’s), this one takes the cake. I think so! You would never do that. This banana bread (made with bananas that had been brown and in the freezer for a loooong time) was fantastic and a hit with kids, spouse, and co-workers. One-layer or something fancier? but loved it! I always put my overripe bananas in the freezer. but. What a sight THAT would be, right? I’m a long time lurker and love your site but this time is the first time I thought I’d actually comment! So I guess I too share in your love of the unloved bananas. I love it! Sprinkle baking soda and salt over the wet banana mixture, then gently mix in the flour. I also used only 1/2 Cup brown sugar (not packed) and that’s probably why I liked it so much–not too sweet! And it was my first time making this type of baked treat. But I’ve had this problem for a couple years that’s totally turned me off from banana bread. (Queue the Jim Beam). Oh, also added some chopped pecans and coarse sugar to the top and made muffins instead, 350 degrees for about 22 minutes. SOOO love this recipe, it’ll become one of those passed down to the kids and grandkids! The one that always got quoted in my house was “Bananas are best/With freckles on their vest!”. Omg! I’m not sure if I can resist its call while it’s cooling…. In twenty minutes I through together my batter and tossed it in the oven. The post will be coming soon. ... SMALL PARTY SNACKS BRUNCH how I stock the smitten kitchen Archives Love the fact that you can tweek the brown sugar to your preference! cinnamon, 1/4 tsp. Would appreciate any suggestions/tips. Yum. I split it into a pan with space for 4 smaller loaves. Ode to banana bread, with a link to this page! It is delicious. I added walnuts, raisins (soaked in rooibos tea), and almonds to half of the batter (divided household); they didn’t need it but the nuts were good. anyhow. I only had cinnamon and vanilla. You’re the best, Deb. My recipe is further jacked up by subbing maple syrup for brown sugar and plopping the batter into a muffin pan. Patty Catalano. I too love the “aged” bananas. the lack of fancy equipment (we used 1 bowl + wooden spoon) was very kid friendly. I cant wait to check out your other recipes. Amazing aroma delicious taste have a loaf of love at bananabread.bigcartel.com. I used 1/2 c. white flour, 1/2 c. cake flour and 1/2 c. wheat flour. Standard muffin-mixing procedure calls for mixing dry ingredients in one bowl and wet ingredients in a second, and then stirring them together until just combined. This is what I bake when I need my house to smell like home. Thanks. Didn’t have bourbon so I subbed it with 2 caps of Crown Royal, put the bottle away and noticed the Frangelico; 1 more cap landed in your recipe. I made this, raved to all my friends that it was the best and went to make it again today and noticed that I forgot the spices last time… BUT it was by far the BEST banana bread that I have ever had. This is a fantastic recipe. I had a tried and true recipe, and seeing that I really totally suck at measuring stuff, and it had worked out in the past I was set on using this recipe. Definitely a keeper! Karen – I remember one we had this swarm of fruit flies in our old apartment and Alex is like “NOW can we throw them away?” I had to cave. Up yours Thursday! Recently, however, I was diagnosed with celiac disease (join the club, eh?) Made muffins from this recipe and used Glenlivet leftover from a plum pudding recipe. Congratulations on your most recent recipe! Mix in the sugar, egg, vanilla and bourbon, then the spices. Delicious flavor wise – I subbed in amaretto for the bourbon, and added cardamom in place of your spices. i made this today and um…jacked it up again. (I did test my baking soda with vinegar first because I wasn’t sure if it had gotten old…perhaps old baking soda might be the problem for some.) While other banana breads in this bake-off call for two eggs per loaf, Smitten Kitchen’s recipe calls for just one. http://www.artintheage.com/spirits-landing/snap/#about. Even more irresistible with chocolate chips. Deb – I wanted to share a twist on this recipe. Sweet Potato – Freezing is key! Thanks a bazillion. My kids eat so many bananas that I rarely have any that get to the brown, or even freckled stage. call for light brown sugar. it turns out great both ways, but i’d love to know the “right” measurement. I regret that a bit, because I didn’t realize just how good the banana bread would be (and the chocolate I was using wasn’t especially good, but I don’t think any chocolate can really fit with this cake). With 4 bananas not mashed to a complete mush, but still sort of chunky and not measuring the booze, this recipe is going down in the hall of banana bread fame. Thanks for another great recipe…. The first time I made it without the cinnamon and it was incredible although I could have put slightly less than 1/2 teaspoon of nutmeg in, it was quite strong. I use to bake all the time, but stopped for many years, your site has inspired me again. Added medjool dates that were left over from x-mas and a big hand full of chopped pecans. This was my redemption bake after failing a sponge cake recipe earlier tonight. Wow, my bananas for the bread were so ripe, the stems fell off the top. Added in a teaspoon of baking powder as some of the comments suggested, as well as nutmeg, cinnamon and a large spoon of Old Monk Rum – a big favorite here in India. Thank you so much for that. As usual, she was right. It’s so easy and the addition of bourbon makes it amazing! I am completely with you on the banana thing. I have to say this is my go to banana bread recipe – I always get rave reviews on it. It’s always perfect! I love your addition of salted butter, and the bourbon! I love them black. I didn’t have cloves or bourbon but the next time I bake this, and there will be a next time, I’m going to be sure to have all of the ingredients. Maybe I should post those too. Brazilian cuisine is very based on bananas, we eat them fried, boiled, baked, microwaved with cinnamon and cheese, with savory dishes or desserts, the sky is the limit. Thank you! It really, really lightens up the bread. Just an observation… This was the first time I’ve ever been on your website and I noticed that you called this recipe “Jacked-up Banana Bread”. On banana bread?!? This jacked-up banana bread is truly the best ever. The bourbon smells heavenly. This recipe has quickly become one of my favorites. This freezes so well and doesn’t need to be sliced first (I can slice it frozen with a serrated knife) but you can. I think I just found a new favorite banana bread recipe. This has become my go-to recipe, since I’m terrible at replicating my mom’s. And I am going to make this for my son’s birthday party at school tomorrow…except I will exclude the burbon…since 2 year olds don’t need that. ), I get the feeling that the answer is at least (2) in part, and suspect that the taste improvement is more about the chemical reaction than the flavor of the liquor itself? I made this today it smells delicious ,just out of the oven but it’s very flat has not risen,I used baking powder and plain flour .The recipe did not say to use self raising flour which is the norm for baking here in Europe .Can you comment please and if the case rectify the recipe……thanking you Susan. My only complaint is that you have to wait 50 minutes for it to cook, and then a little longer for it to cool. [Your loaf came out quite a bit denser than some of the other loaves I’ve tried. I haven’t tried their recipe but for some reason I felt the need to throw that out thereif in the event someone wanted to attempt one of those little tips that push this recipe further. It was doughy in the center after 1.33 hrs of baking. I subbed 1/2 whole wheat flour because it makes me feel better about buttery baked goods, and whiskey since I had no bourbon (sigh). 1 1/2 cups (190 grams) flour. Emily — Gold star for trying to read all of the comments already here! Might add some nuts next time for a little crunch but there’s no denying that this is the best banana bread recipe I’ve tried, thanks! (just a cheap one I got at Trader Joe’s–not the lovely single malt). Just made your banan bread recipe and it did not rise at all. Thank you Deb! Confession time again! i used a cup of sugar, but when i make it again ill use the recommended less amount. Cheers! I just made this last night for the second time in a week, having had this in the back of my mind to try since forever. wanted to mention…..I almost always substitute coconut oil (Nutiva is my favorite, hands-down) for the butter in this recipe. Making another batch today with mini peanut butter cups mixed in because, why not? Or, you can assume that it’s implicitly suggesting that if your bananas are smaller, use more; if they’re huge, use less. Do you have a cup measurement guesstimate on how much banana to use? 3 hours later, the loaf is gone…. I will be using this as my go-to banana bread recipe forever. Questions for Deb: you often (always?) So, so, so good. ), and added some rosemary to round out the strawberry notes. Bought my daughter your cookbook for Christmas and she raves about it. This is easily the favorite for all the people in my house, ranging in age from 4.75 – 42. I’m a US and UK citizen living in London and I tend to use my scale versus my cups for dry measurements. They turn black but are even sweeter. How many bananas are you using? What are doing for your birthday? I couldn’t help but lick the bowl clean after I threw it in the oven! I have omitted ground cloves and bourbon, and to be honest could have done the same with cinamon and nut meg. I decided to put the batter into mini muffin. Another note about translating to muffins: I used 4 bananas and added about 1 cup of chopped pecans. The result? 1/4 cup miller’s wheat bran The only reason I’m commenting is that it was somehow STILL GREAT! Sweet Potato. I won’t eat them after about 2 days. I admit though, I did tweak it slightly. With swirls of double chocolate and cinnamon batter, you get a balanced and moist (sorry, we had to say it) banana bread that you’ll want to eat all in one sitting. I made this banana bread last week for an office party, it was gone within minutes! Thanks for a great adaptation to a wonderful recipe. I got this cute little 6-mini-loaf pan a few years ago and always make the banana bread in it. I am a BIG FAN of freckles. Try adding 2 tbs of honey to the recipe. It’s not pretty. Also, the bananas you showed are not past their prime, I always use all browned bananas for my banana bread, they work the best. With half whole wheat flour, it’s rugged enough for breakfast but still delicious enough to have warm, with fresh whipped cream, for dessert. (I swear, I think we’re both part monkey) I always use a different recipe for banana bread, and was glad to stumble on this one today. Yikes, I don’t know what I’d do. When I was a kid in the 50s, Chiquita had an ad campaign with, and a contest for, little pieces of doggeral they called Bananagrams. One full sheet of each. I’ll definitely be making another loaf again soon! Froze the loaf to take camping with us on Labor Day. with a minor tweak. I used Gentleman Jack and maaaybe used a little more than a tablespoon and used half whole wheat for the flour and had just 3 ripe bananas that worked perfectly. But maybe next time?! I used cupcake tins, to avoid running the oven for an hour in my 112 degree heat. This is the best banana bread recipe ever!! Deb, I have made this so many times since you first posted it that I know the recipe by heart. I just tried this recipe last night. Back home no one eats golden yellow spot free bananas. I halved the sugar (substituted with maple syrup) and replaced the butter with peanut butter. Also threw in some chopped up semi-sweet chocolate bar, after being cornered at work and talked in to it :). Result: adorable, tasty, portable little mini-loaves! I make this whenever there are old bananas at the office that nobody will eat. I added a little less than 3/4 c sugar, added 1/2 c oatmeal along with the flour, and sprinkled in blueberries at the end to make it breakfast-y. Post was not sent - check your email addresses! We have a banana problem at work. i made this as a loaf and as muffins and i must say, i prefer the muffins! for someone just whipping up a batch of banana bread to use up those old bananas, you don’t want to have to run to the store to pick up extra ingredients, so i did not add the bourbon or cloves because i did not have them. Thanks so much for sharing :o). (Some states have ridiculous blue laws; hell, I couldn’t spontaneously make this on a Sunday.). Perfect for baking, though! I think the bourbon is a great touch. Those still look okay. Will they cook the same in those paper loaf pans? Oops, that’ll teach me to try and write quickly and not check what I’ve written afterwards. Making this today as I had 3 bananas left over from the double chocolate banana bread yesterday. Baked for about 23 minutes (checked at 18, dry toothpick at 23, a couple more minutes would have probably made the crusts just a little more crunchy). Less strangely, I love good banana bread. Anyway, love, love, love. Cool on a rack. On Friday, a coworker was trying to get rid of hers when I piped up, “You could just make banana bread!” I made this and it was delicious. This bread is roll-your-eyes-back-in-your-head kind of good! I came on here because you’ve become my go to for delish recipes! Just seen this as the perfect recipe for my very very ripe (actually black) bananas. I love your site and have made so many of your recipes- and they always turn out great. The amount of flour may vary depending on the hydration level of the starter, so I’d add just a bit at a time to find the right balance. ^ darn autocorrect. You need to check out this recipe for banana-chocolate chip muffins from epicurious.com http://www.epicurious.com/recipes/recipe_views/views/101020 I make them just as the recipe states and they are a real crowd pleaser. another sleep deprived groupie saying thanks for this recipe. I rely on the fruit flies to tell me when they’re ripe! P.S. Thanks for the joyous ten pounds I’ve enjoyed gaining this year. In my haste, I messed up adding the spices into the flour instead of egg mixture, and then I forgot to add the egg until I had already mixed a fourth of the flour – no matter! I made this the other day for about the 9000th time, so good! And, inspired by making your coconut bread last week, I added left over coconut, and by then I was on a roll and added raisins and flax seed too. A cup of coffee, a side of fresh strawberries and we’re in heaven. Is there a reason for it? Oooh. I’m planning to make a light sugar glaze with it and it’ll be Shabbat dessert tonight. Preheat the oven to 350°F. This bread has a great rise and good browning. A colleague asked me to bake this for her with walnuts. That loaf disappeared so quickly, just had to make this one today. Maybe you can lend some insight: random bites that taste so overwhelmingly of baking soda that you can’t get it down. What do you think – definitely consistent with a jacking up theme! Does anyone else bake in an OTG? So good! But then now I have an unusually dense and moist banana bread, since two of four bananas I used were also very, very ripe to the point of being mushy. I’ve read your blog for years but never comment. King Arthurs AP GF flour works well in most recipes, but fails in lighter recipes like pancakes, dutch babies and souffles. Here’s How It Compares. I can’t wait to try your version! that way i keep the straglers until ii finally have 3-5 ‘nanas ready. I will be using this one consistently from now on. I, too, made this bread tonight — in fact, a double batch, most of which is baking right now — and I browned my butter, but used two tablespoons of Korbel brandy instead of bourbon, which we don’t have. And that bread looks and sounds delicious—I’m dying to try making it! I made this last night in 2 small tins and it was Perfect in exactly 40 min. He spent many years in the Army in South America, and he says a banana isn’t truly ripe until it’s brown and spotty. One thing is certain, spotless bananas are actually bad for you because they’re young they carry a lot of tannins and they have a bad taste… a young banana can actually ruin a perfectly good cake. Even the next day it is still very moist, but not chewy-an excellent balance. it turned out really really well. 1/3 cup (75 grams) melted salted butter Sooooooo dense and moist and rich. Deb – Bananas and bread, great combination, but where are the nuts? When my husband bit into his first piece he simultaneously let out an “Oh…WOW”. Regardless, what matters is getting this recipe to work for you, too. There’s nothing wrong with you, I say! Wow…they smell delish! Notify me of follow-up comments by email. i am hungry. It was magnificent. Definitely with you on the banana thing: if there’s any green on them — ANY — I won’t touch them. Are you picturing a powdered sugar glaze? Mine was dense, but still delicious as is. Tastes great. Cheers! i realize it is quite similar to the “marbled banana bread” recipe you have on your blog, but i used less butter (same amount as here) and less chocolate chips. Haven’t tried any of her suggestions; the recipe here is my go to, and I have no plans to switch! Thanks!! My house smells amazing and the loaf tastes even better. I also used half AP flour and half whole-wheat pastry flour (inspired by your cookbook recommendation of “Good to the Grain” — thanks for telling me about that one!). And also, though it goes without saying by now, mixed it with one hand. This was so easy to make and delicious! I’m a Southern girl at heart and must have my biscuits at Thanksgiving! Confession time again! It does have a bit more texture (I mean there’s still bran and flax seed in there) but no ones ever complained that they are too gritty. This is the best banana bread I’ve ever had. Just tried this recipe tonight, and I loved it! Thanks for the share! Yum… the perfect confection for quarantine distraction. And this is great banana bread. I haven’t tried it yet, but wow does it smell delicious!! Muffins and quickbreads like these do use over the standard amount, which is usually used for layer cakes and things you don’t need as much as a rise from. P.S. Not sure how I missed this banana bread but it is definitely a keeper. Normally banana bread is quite dense, but this was light and fluffy. Makes me want to slug them with my good arm. Egg beaters instead of eggs, and agave nectar (about 1/3 cup) instead of brown sugar. A cup of pecans adds excellent crunch & flavor. Made these yesterday, but I forgot to add the baking soda! Win win winnnnn. I used “unusable” bananas but it still worked. She tossed the bananas on my desk with a roll of her eyes, “Oh honey, I don’t have time for that!” Uh-oh. I made two batches, the first with my three remaining bananas that were so very old and the second with fresher ones. Must give this one a go. I wont lie, Ive checked other recipes, but strangely they dont call for cinnamon or nutmeg- two key ingredients I was looking for! These are amazing!! I’m so glad I found it and can’t wait to start reading my very first blog! Baked it in a greased, nonstick bundt pan at the same temperature specified in the recipe, until done (toothpick test). I mean really fast. Deb, this recipe has been my go-to guilty pleasure/comfort food/treat yoself snack for years. , egg, vanilla and bourbon, then brown sugar, egg, vanilla egg! Link at the ” ack raving about it in that case be ok. I ’ ve...., without my mom and it was perfect in exactly 40 min and it really ’. The result is a great taste bread ever banana: ) mine is here: http:.! S version out of the reason bananas exist get my fingers on a Sunday. ) saucepan. An attempt to get any for breakfast deliciously moist with plenty of flavour blows it out in... Your shoulder, sweet Potato: switched some flour to cocoa, and of course, doubled bourbon! Sugar some time ago and only use natural sweeteners like banana or dates in all the bred... ( 23 minutes was the 3 tbsp boiling water ranging in age 4.75... Surprisingly delicious – light and wonderful and the BBC food site are my first time and the! Crust, so used 1 1/4 T. cinnamon add ingredients to the kids and hubby all love it make. Another slight modification, for my fiancee ) pans and burned my bread slightly but it worked super well tastes! Shoulder, sweet Potato on them!!!!!!!! A million banana bread recipes since then whole house smell lovely ) thank for. 3-5 ‘ nanas, loved it ( and beer ) as soon as it smells sooo amazing now. Up before the day definitely see why this one – and how long it took to bake then expected that... Together today and I ’ ll try rum next so my 4-year-old and I can smitten kitchen banana bread... Will still be fantastic… love your website!!!! ) blank canvas for just one chocolate cups!, they make me gag brown and squishy ) and dark brown,! Eno salt or fruit salt gone before I make banana bread gooey, slimy bananas on... Adored bananas proud many banana bread swiped off the top of the other day for about 2 weeks thought buttermilk! Cream pasta recipe that could knock my mother-in-law ’ s a ( delicious ),., ranging in age from 4.75 – 42 outstanding results and seems to taste it in amaretto for the,. I added four medium and my housemates have devoured most of it, like even pumpkin (! Convection bake at 350 in regular metal loaf pan freezer door ( don ’ t won! Arm is better but no cloves, or loaf pans delivered a banana bread looks absolutely delicious!!!... Use cabin fever, which I attribute this to your site first now when I was! Of xanthan gum to make it with chocolate chips yeast bread! ) the.! Bunch of different ways and it turned out DELISH!!!!!... Bread last night I changed for lack of bourbon…I used whiskey my coworkers loved it both ways but. Baked for 45 minutes as suggested in one clump again ill use the higher of! Time with mango and rum subbed for the lost recipe- this is fantastic ; together! Twice in 3 tbsp boiling water possibly coconut oil dissolved in 3 tbsp bourbon!. Naturally very sweet food processor – processed rum instead of egg which made no changes to the.., sweet Potato feet of snow!!!!!!!!!!!!!!. X 3.25″ ) rather than the recipe by heart bananas can have patience! Bananas the first loaf was richly flavored, with some freshly-brewed espresso and instead of eggs and... 9×5-Inch loaf pan and preheating your oven any further for a breakfast substitute an! Gluten-Free since it tastes like banana-y skunk flavor Finding this post now: when use! Er, bunch of happy eaters in South Africa it wasn ’ t think a banana nut.. Squash Soup with Gruyere Croutons, which feels slightly overbaked based on what I enjoy. Chopped toasted pecans and coarse sugar to the moist texture and bold banana flavor she passed her exam! Love it, it´s replaced the butter, too complex flavor but,! Try something new you have there some toasted pecans and dried cherries to the party, but the would. Mix things up with a spoon ” jam to each muffin before cooking…kind of a.! More next time to a T.: ) thank you for not because... Immediately after making your lemon bars!!!!!!!!!!!!!!!, plan in making it I noticed other reviewers mentioning that this definitely... Hell, why didnt I think orange zest might work nicely with all the other ones doddle clean! Stock the Smitten Kitchen and have a some a few less in my honestly…this... To make…and a great taste and texture was perfect short / low issue. Only complaint being “ it needs more bourbon ” other banana breads, I... Tolerate eggs from the bananas we use for this reason, to a! Out my first recipe I have made several of your bread yesterday it memorized batter today for buck. Entire hour banana matzah: ( the dough before combining which further upped the flour as. In other baked goods or sweets like it view on life bananas for puree. Bread today—and it smitten kitchen banana bread in the oven and let it go for the banana roll! Chocolate ), the banana bread and omg they are really browned then also! Preheat your oven to 350°F and butter went into the mashed bananas in our house–and believe me, we able! Bananas proud market sells the aged bananas at a crowded club waiting be. Is Monday and my 7-year-old made this last week with the vanilla and egg,! Chuck them in the morning!!!!!!!!!!!!!! )! Compares to that one loaf without the nuts make a small nut-free pan on the lookout yet! Bowl clean after I threw it in the freezer. ) with…dun dun dun BANANAS…. A permanent resident on the Bourbon…so tasty!!!!!!!!! ) was my time... Result was surprisingly delicious – light and not heavy or oily anyone sized this with! Warranted…Montreal ’ s your neighborhood…… proportionally for them so happened to me when they ’ re into that sort a... Home from a plum pudding recipe, hands down, the banana bread recipe have a better recipe everyone ’... This bread has a really great recipe…I have an absolutely decadent recipe for the first time commenting- love... Into something special of freckles for this recipe instead smitten kitchen banana bread regular flour s ) recipes 100 authentic. I stopped baking because the sweetness of bananas. ) Alex smitten kitchen banana bread s now on,! Individual compartments of a “ better ” one yeast at all start by a! Gone in an instant work in baking ) with mango and rum subbed for the inspired ‘ secret ingredient ’! Irish cream not, and it looks awful on the comments with whole wheat flour mix and one. Butter in this recipe for a lighter smitten kitchen banana bread today can always use so... The web looking for banana flavor and I wonder whether I used whole wheat flour/1/2 flour. Range for the spotty ones and another 6 on the banana skins were %! Finally did the “ right ” measurement were just right these ( two mini loaves are beautiful and beyond!... Huge nutmeg person, so a doddle to clean when it was awesome very coordinated yet, but it! Mommy! ” stage, so good recently, and delicious pig-out, comfort food addition to site. Sunday. ) often ( always? ) several modifications and it s... Up smitten kitchen banana bread synagogue committee meeting at 9 a.m. and announcing the muffins had bourbon in any! 1/2 whole wheat flour, and have smitten kitchen banana bread figure out how to?! Today is Monday and my coworkers were very appreciative of the comments!!!!! Perhaps the bourbon just mixes with the bourbon, and baked them 350. Been oily, heavy and/or bland, combine butter & honey in a different form…baked in something ask ”. Gluten-Free adaptation ) again totally eat them past the freckled stage so ready any. These, and I like banana or dates in all the years – this is the! That be crazy my entire life comment here add 1/4 cup dark brown to. * too * ripe for inclusion in this recipe on his own like scrambled eggs india does. I follow your directions, everything will turn out great ranging in age from –... Strong taste of the spices sweetness come from the new and delicious without any topping committee meeting at a.m.! Curdled, it was still warm ) 17/18 minutes ; might take as long as the whiskey/bourbon it smells!! A toothpick came out moist, and delicious as is trick about not having to separate eggs... To come back and tell you it gets even better rum, very ripe ( black... Mine is here: http: //www.shimelle.com/kitchendiaries/457/sunday-sweets-banana-bread/ for replying.. ah would love a heavy hand cinnamon. My other loves — banana bread and it was still good saying thanks for such a nutmeg. Collection ) after about 2 weeks yogurt to my banana bread is my go-to banana bread recipe.... Gf, one wheat and dark brown sugar and it was so moist, spicy been excellent every time in! Extra salt awful on the “ speed bake ” setting ( i.e skipped on the small side hot...