Recipes. Is there a reason for it? I love your addition of salted butter, and the bourbon! Bananas and coffee are both tropical and you wouldn’t BELIEVE how delicious they are together. I am making this right now… I put it in a Bundt pan… I don’t know how long to bake, but I’m checking it at 40 minutes. One full sheet of each. Strangely, I love artificial banana flavor in candy and pudding. Adding walnuts and raisins is optional but adds great taste and texture, turning it into a banana nut bread. This recipe looks great! I made a double batch of this yesterday and baked up half of it into a dozen muffins that were done in 30 minutes while the other half baked in a loaf took an hour and a half (or more). It was also unbelievably easy. I made banana muffins with them this morning, using this recipe (substitutions: half whole wheat flour, and no bourbon). I just made the jacked-up version and really like it. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. Can I use Jack Daniels in the recipe instead of bourbon? ); sub whole wheat flour for half of the flour; added dash of cardamom; and because toddlers also love everything small, cooked them in acorn cakelet and mini muffin pans. I’ve made three loaves in as many days (everyone’s been leaving with a big chunk of it, but I have eaten my fair share). I also love your chocolate banana bread recipe. I’ve tried so many banana bread recipes over the years and too many have been oily, heavy and/or bland. Since I was using the WWW flour, I added about 1/4 cup of unsweetened applesauce. But the problem was not in the flavor, but in the texture of the bread. If you want to skip the brown sugar, you’d have to substitute baking powder instead. Any issue with adding chocolate chips to this recipe? Very tough to do. Tammi – Six weeks brings me to Friday December 22nd. Followed the recipe except used dark brown sugar and a 5×9 loaf pan, because that’s what I had. The flavor is devine. Whatever it is, it’s good for banana bread. For some reason it also didn’t rise as much as I thought. The post will be coming soon. When I sliced the bread, I saw that the bottom has a thick layer of fat (I’m assuming it’s the butter). Finally put it together today and I was delighted it came out as well as it did! Fan-freaking-tastic. You’re the best and every recipe I’ve tried of yours is amazing and my family loves them allll!! I roasted my bananas and i browned my butter….ok THE END =). So today, I browsed and found not only this wonderful banana bread recipe (I have two, mini loaves in the oven right now!) Just made them – can’t wait to take a bite. Wait to make the bread until they are mottled with spots and release an intoxicatingly sweet … For a vegan option, substitute 48g coconut oil dissolved in 3 Tbsp boiling water. Hm, I am sorry to hear this. This recipe was a hit. It took a full hour to bake. And I am so glad it did. I think so! 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. I just use American cups. I like to put the banana pieces (roughly 2-inches each, break them off by hand) along with the egg, brown sugar, melted butter and vanilla into a blender. Added a 1/4 cup of buttermilk, because I had it on hand. anyhow. It’s in the oven now and smelling great. My near black bananas were extra large and soft so the mashing was easy, but I managed to explode most of the butter into the microwave while melting it (oops, won’t try that technique again), so I added a bit of oil to make up for the lost butter, and I used a bit of pumpkin pie spice and a tablespoon of Amaretto instead of the recipe spices and bourbon. It might have been older baking soda or baking powder (when I Google for images others have posted of the crackly version, they seem to be taller). Funny…I’m going to be over by Chinatown today. I LOVE your challah recipe so I thought I would check out your banana bread recipe. I used 1/2 c. white flour, 1/2 c. cake flour and 1/2 c. wheat flour. Confession time again! Had bananas that were a BIT past the freckled stage so ready for bread. Baking it longer doesn’t help? Brilliant! these are baking as I type! I HAD to exclaim about these. There are workmen in my house this morning and they all eyeballed the Jack Daniels on the kitchen counter rather suspiciously as they passed through the front hall and up to the work area! You posted this recipe in 2006 and people are still raving about it in 2015. I look forward to trying this with the spiced rum from the previous comment and using other liquor flavors as well. Have you tried that? :). I second everything Dara said! Thanks! I think the bourbon is a great touch. PS I just put a batch of this in my oven and sprinkled the top with sliced almonds. “bastardized” and “gilding the lily” in one sentence?! YUM. I added chocolate chips and some flax seed. I added a cup of yogurt to mine and replaced the cloves with all spice.. I left out the bourbon (not a fan of boozies in my baked goods) and cloves (had none) but added some chocolate chips and boy, am I ever pleased with myself. I love how it comes out super moist and yummy!! this banana bread was very disappointing, especially from such a trusted source as smitten kitchen. Thanks so much for this recipe! These biscuits couldn’t be any easier and if you wait to cover the leftover bisuits until they have completely cooled off, they save really well (the melted butter dries and doesn’t leave them soggy). This is amazing! Accidentally doubled the nutmeg. What an incredible site!! Not being a fan of cloves or nutmeg, I skipped those, (1.5 tsp cinnamon) but I did cut the sugar a little and add a tsp of Grand Marnier because I have no bourbon. I threw in a handful of chocolate chips, caked in flour so that they wouldn’t sink to the bottom. I see that this recipe has been up here since forever, and this is only the second time I made this. What with all the spices and somewhat inexact bourbon measuring (as per your recipe, of course! Made this and it was delish! Thank you SO MUCH! Not sure how I missed this banana bread but it is definitely a keeper. I was wondering if anyone has a cup measurement for bananas…..Bananas in our country can be 6 inches or smaller….I’m always confused how many to use! That was trader JOE’S!! Preheat the oven to 350°F. 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. 1. As per all of your food shots, that banana bread looks absolutely delicious! It’s lovely to have these gold bars in my freezer, ready for any occasion. I’ve got the other loaf in there right now, awaiting a better reason to eat it than just “snacking.” Oh, the joy of mini-loaf pans. There’s some on hand and the next loaf may have to be banana and chocolate…maybe. I’ve used this recipe a lot within the last few months-I made a few and wrapped them in pretty cellophane as Christmas gifts. Between yours and Elise’s recipes my family thinks I’m a STAR baker :) Thank you so much for sharing. I was too impatient to wait for a loaf to cook, so I put it in a square 8×8 metal pan. The title is great too! I also had some non-Medjool, not very plump dates. That’s pretty impressive company you keep… Ina Garten, Martha Stewart, Deb Perelman, and Serious Eats (who would ever name their kid “Serious Eats”??). Thank you for this amazing site. Made this yesterday; only had rye whisky and whole wheat flour and two bananas; but added 2/3 a bag of dark chocolate chips and it’s the most blazing banana bread ever. I used different GF pre-mixes and it always tasted funky. In the bottom of a large bowl, mash bananas with a potato masher or the back of a wooden spoon until virtually smooth but a few tiny lumps remain. There’s no reason to look for something better. They’ll be school lunch bound for the next few weeks. 1/3 cup (75 grams) melted salted butter Hmmm. I’m going to be taking some anyway to play with my external flash. I just rechecked and the weights are correct. My recipe is further jacked up by subbing maple syrup for brown sugar and plopping the batter into a muffin pan. This should be anyone’s go-to recipe for those overripe ‘nanas. I hope they have some very brown bananas…I can’t wait! Thanks for posting a great recipe. Baby, Recipes. Fabulous. guar gum/xanthan gum added per cup of mix), and it is delicious – a moist, even crumb and fabulous flavor with the spice blend + bourbon! But mine didn’t come out like this one. While they’re green, there’s no flavour (at least, not a yummy ripe banana flavour). The flavor was so good! I have a potluck this coming Wed at work, but I work 13hrs on Tues. didn’t have the right sized loaf pan, but it worked out perfectly anyway. Next time I’ll add the real Bourbon, but this time I just used Bourbon Vanilla. I made them for the kids to eat for breakfast through the week. I’m not a banana bread lover, but I actually really like it when made using this recipe! I also used 3/4 cup white sugar with 1T molasses because I was out of brown sugar. Deb, unfortunately I don’t have it. This recipe is amazing! Search Results for banana bread. I’ve made banana bread before using an online recipe, and it came out too moist. It is my new favorite and I will put it in a “safe” place. 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. To each culture their own I suppose…. It did come out very moist and I loved the texture. It’s easy to alter, too! And a nice reason to buy a bottle of bourbon. take a deep breath and hope it doesn’t overflow, heheh), I find increasing all of the ingredients by 1/3 usually does the trick. My mini-loaf pans are smaller than yours, so I got 3 loaves! Last night I changed it up for the first time and tried using olive oil in place of the butter. it was also bland, save for the overpowering flavor of nutmeg. I can’t wait to taste them later! It should fit in there nicely with your ziti and my breakfast burritos :). However, after maintenance made an appearance to repair my poor freezer door (don’t ask). I’m planning to make a light sugar glaze with it and it’ll be Shabbat dessert tonight. It actually fits in the loaf pan ( some of the other recipes have overflowed), it’s not too sticky, and for the win, it has bourbon. I always have over-ripened bananas in the freezer. It is so incredibly moist! The recipe is otherwise the same–just add the starter along with the wet ingredients at the beginning. The texture. I will be using this as my go-to banana bread recipe forever. And I, too, have started to come to SK the way I go to Epicurious. I just came across your blog and am quickly falling in love with it. Yummy. Thanks for another delicious find! 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. Fabulous! Proudly powered by … Thanks again for another winner! Made this with capain morgans dark rum, very good recipe thanks! I’ve scrolled and scrolled … and scrolled! Oooh. Yum. I’m a long time lurker and love your site but this time is the first time I thought I’d actually comment! I’m in sorta high altitude Mexico City but didn’t make any changes to the recipe (except using the smaller amt of sugar) and it turned out fine (although they are a leetle on the flat side, but the flavor is great, so I don’t care). This batch is for my mom, who heard that I made it earlier and purposely left two bananas on the counter for the past few days. Or add some baking powder for extra lift? They were more like lil chewy small size golf balls.. instead of the nice light fluffy 1s my aunt makes. They are so much more aromatic when the fruit flies are a day or so away. Thank you so much!!!! Bourbon and the spices really transform this banana bread into something special. To go the extra mile in healthy for my kids ill add wheat germ and flax seeds. :). I’m making this recipe right now…..I didn’t have any bourbon, just rum left over from the Christmas cakes….think that will be all right? There was no bourbon in the house, but somehow a bottle of peach brandy (?!) And I want to echo Megan’s comment above (#302). In any event, I just wanted to thank you as I have 2 minutes before my next banana bundt comes out of the oven! For the bread, I added walnuts, used 3/4 cup sugar, used rum instead of bourbon as that is what I had on hand. Can I use that instead? Also, I only have a 5 by 9 loaf pan. In a large bowl whisk together pumpkin purée, oil, eggs, and sugar. DEB. Also added a hardy handful of toasted walnut crumbles, and substituted half of the ap flour for whole wheat flour. I’ll add the remaining weights to the recipe now to avoid further confusion. Amazing aroma delicious taste have a loaf of love at bananabread.bigcartel.com. 1 tablespoon (15 ml) bourbon (optional) Thanks for always having the best go-to recipes!!! Mine turned out quite clove-y… I have whole cloves in the pantry and grind them for recipes, but I am starting to notice a pattern that my baking using cloves always ends up over-clovey – are most recipes expecting people to use pre-ground cloves, which would perhaps be milder? (I’m no expert, mind you.) The 5 Stages of Double Chocolate Banana Bread. I just thought I’d let you know about the 2 opposite meanings for the same term. love this but it didnt rise the way I wanted it to maybe I put to many bananas 4. Did not use the alcohol because we didn’t have any (it sounded good) but still tasted great. This is my absolute FAVORITE variation. I added chocolate chips :) Thanks a million! I added that and exchanged bourbon for sweet, dark rum. Baked for 50 minutes on convection bake at 350 in regular metal loaf pan. I think that I will have to bake a regular batch for us to keep at our house once my mom takes the rest of this loaf home. 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