The last time I tried a recipe it was too dry and bleh. Thanks for writing for us all to enjoy! ~11 minutes. We are about to eat one before we go to sleep. Or does the water content change or something? My husband and I both went shopping this week and we each bought a bunch of bananas–far too many for the cereal, shakes, and general eating that we normally do. Cooked to perfection in 30 minutes on convection. The flavors of nutmeg and bourbon came through, despite a heavy hand of cinnamon. So quick and easy. So I was surprised when, after baking, it tasted like something was missing. She tossed the bananas on my desk with a roll of her eyes, “Oh honey, I don’t have time for that!” I skipped on the bourbon but had some left over dark chocolate pb cups I chopped into chunks and threw them in. ), even my bf, king of all things white, fried or greasy, loved it. I’d check in at 17/18 minutes; might take as long as 23. I made this in a cake tin, not a loaf tin, and with dark brown sugar instead of light. So, it’ll probably be either awesome or a dud. is this normal? We have some family with nut allergies, so this was a nice way of deepening the flavor in much the way that adding walnuts might do. And I’m so excited to eat it already. But if it seems over to you, really more gummy than, say, plush, larger bananas or a larger amount of them could do the trick. I don’t want a gluten-free subsitute for banana bread; I want 100% authentic, smooth, craving-inducing BANANA BREAD. Especially when it’s still slightly warm from the oven. Spotty bananas RULE!!! And I’m going to bread, bed with good thoughts. Bake. I have found baking and making things at home keeps us living large almost free!! Thanks for always having the best go-to recipes!!! I just pulled this out of the oven and realized I forgot the baking powder! I now have two and make banana bread but not often with bourbon, or certainly not more than a teaspoon if that. In twenty minutes I through together my batter and tossed it in the oven. I think my search for a banana recipe ends with this. I used “unusable” bananas but it still worked. Thanks for the great recipe! Confession time again! There is a “Pin” link at the bottom of the post, before the comments begin. One of my favorite things to do to banana bread is replace the flower with oat bran that I buy in the bulk food section of my market. I had 6 super mushy ‘nanas that the kids were trying to throw away yesterday. Sensing the desperate need for an “ask Deb” section!!!! (Love your site…I’m just a lurker.). My first banana bread (with a dab of nutella) is in the oven baking as I type this. I was shocked that these were still so moist and amazingly flavorful. LOVE this! This cake is so good chilled w/cool whip. I have a potluck this coming Wed at work, but I work 13hrs on Tues. Delicious recipe plus a happy accidental modification. Thanks so much! ^ darn autocorrect. I cook all of Deb’s (and everyone else’s) recipes 100% gf. i also store my blackened bananas in the freezer until i’m ready to make bread. Thanks for posting such a great recipe a decade ago — both versions I made were HUGE hits with the buddy who was craving it. Lately, I’ve been making it vegan using flax seed meal instead of the egg and Earth Balance butter substitute. Just made your banan bread recipe and it did not rise at all. Just made the loaf and it’s currently in the oven. Both turned out oh so delicious, though I think my old bananas were probably even too old for Deb -they were seriously ancient- and turned the loaf very dark. Perfect texture and sweetness. Then I follow the tips of really heavily mixing the batter and letting it sit, at room temp, covered with a dish towel for 20-30 minutes to help the batter absorb everything. (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.) I’m so sorry, Deb. Do you have a photo you can link to? 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). I love trying new recipes and this one is a hit. Here, 3/4 cup of brown sugar (which has acid from molasses) only neutralizes about 1/2 tsp of baking soda. Now that I’ve read through the comments I can even see that the question I had (about what acid will react with the baking soda for leavening purposes) is answered and someone mentioned something intriguing about maple syrup. I’m curious. I’ve just taken this out of the oven and it smells incredible! Whisk in melted butter, then brown sugar, egg, and vanilla. This was the perfect recipe. I have this bourbon flavored vanilla from trader how’s that will work out, I think, since I am a vanilla junky (I splash the stuff in rather than measure it.) This recipe intrigued me so I made it. Pinch of salt I was crawling the web looking for a new banana bread recipe. I have serious doubts that my dozen muffins will last long enough for my toddler to get any for breakfast. Just perfect. My fan assist oven always cremates anything I try to bake slowly but this time everything came together and I just tried my first slice and this loaf is heavenly. This bread, as so many of your readers already agree, is outright bomb. Just wondering about boosting this to “lactation bread” status by adding Brewers yeast – would you have a recommendation of how much Brewers yeast to add or if it would mess with the recipe? Its like Bananas Foster.. but in bread form.. Oh MAN… a warm slice of your bread, deb, with some vanilla ice cream? Still love it – in cake or bun form it’s delicious. The flavor was amazing. For another recipe that gives you a tangy sourdough flavor, try my Easy Sourdough Brownies.. Sourdough Banana Bread. (I hope it is okay to post a reply here! Is this unrealistic for banana bread? Thank you for sharing this recipe and I can’t wait to try more of yours out! It’s perfectly moist each time and loves to be toasted with good salted butter. But thank you. Flavor and texture of the bread is perfect. It’s delicious, but I’m wondering whether the substitution affects only the flavour or if it might alter the texture of the bread as well? 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). Thanks for this lovely start to my weekend! I wouldn’t be confident that a full swap of flour for almond meal will give you the desired results; they just don’t work the same way in something like this. With 2 tablespoons of bourbon. Will they cook the same in those paper loaf pans? Thanks! I’m a Southern girl at heart and must have my biscuits at Thanksgiving! I always put my overripe bananas in the freezer. Just made this now with coconut oil instead of butter, a big handful of walnuts, and good drench of Captain Morgan’s. Great recipe, thank you. It’s easy to alter, too! Tastes delicious! Just made this recipe only used coconut butter instead of regular butter and 1 cup whole wheat flour/1/2 white flour. I made this as muffins today and they turned out delicious- much tastier than the last lackluster and overly sweet banana bread i made at the beginning of quarantine. Line the pan with parchment paper and grease and flour the paper. Deb- any words of advice? My favorite version of this is as written but no cloves, subbed butterscotch schnapps and added walnuts, best banana bread ever. (I suspect salt, flour, baking soda…). I now have both in the oven and my home smells like heaven. I didn’t have baking soda, my baking powder was out of date so I used self-raising instead. This recipe has quickly become one of my favorites. Maybe your bananas are bigger? Confession. So today, I browsed and found not only this wonderful banana bread recipe (I have two, mini loaves in the oven right now!) Thanks for the joyous ten pounds I’ve enjoyed gaining this year. This looks like a good recipe to follow, although I might wait a little more on the bananas!! I used plain (thinking that there was baking powder involved so no need for self-raising!) I second everything Dara said! For my most recent version (which I made in a bundt pan and am eating right now for dinner) I substituted 1/2 C of the flour with finely ground rolled oats (because I have a ton of rolled oats I’m trying to use up). Patty is a freelance recipe developer who worked as Alton Brown’s Research Coordinator & Podcast Producer and in the Oxmoor House test kitchen. I just felt like a Chopped competitor in the desert round. There was no bourbon in the house, but somehow a bottle of peach brandy (?!) 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. Of course, my poor, dear husband was devastated he’d have to buy a fifth of bourbon, so I could use two tablespoons of it. thinking I would just fall back on the original recipe. Alas, it was not to be & I was stuck eating GF banana bread that I tried to fool my self into enjoying…, Recently, I had been playing with this flour with some luck & made this banana bread. xK. I suspect that if you substituted all of the brown sugar out for white sugar, you’d get a flat banana bread. But I liked it better all the same. i made this as a loaf and as muffins and i must say, i prefer the muffins! It’s one of the first things I remember baking completely by myself, without my mom’s help. Spotty bananaaaaaaassssss….. And I ALWAYS go for the spotty ones and pass over the unblemished ones. I used four per Deb’s recommendation in the headnotes. Ditched the bourbon added chocolate chips last time around the crowd yells for more. I love them black. The recipe is from one of my favorite bloggers and cookbook authors, Deb Perelman from the Smitten Kitchen (as if she needs introducing). Bananas and coffee are both tropical and you wouldn’t BELIEVE how delicious they are together. :] I also topped it with oats and some chopped dark montgomery cherries soaked in burbon {and boiled in them for a couple of minutes}. Super moist, uber flavorful — I loved it (and so did my fiancee)! I have a lot of bananas (thank you Costco), so I put in 4 where I probably should have only used 3, so it was a little on the heavy side. I made this the other day for about the 9000th time, so good! Perfect! Add the flour last, mix. I added 2 handfuls of mixed, broken nuts (walnuts, hazelnuts, cashews) to the mixture. You also had me at “you can make it with a spoon”. No banana is safe. hi Deb, when i add the melted butter to my banana, the mixture looks…curded, like scrambled eggs. If you don’t have a sifter, use any fine mesh strainer. Thanks for the recipe. Absolutely. Get the recipe: Smitten Kitchen’s Banana Bread. Hmmm I made this last night with extra cinnamon, nutmeg and cloves, and Scotch whisky instead of Bourbon – it smelt and tastes delicious but I think the whisky adds a slightly odd aftertaste that I can’t quite put my finger on and am not sure I’m a big fan of. I didn’t use bourbon but rather a tablespoon of dark rum, and figure next time I’ll use a tablespoon of “rum flavoring” instead to see how that works. Like the others I was also very liberal with the bourbon. Then I also added a generous tbsp of rum (no bourbon on hand). On Friday, a coworker was trying to get rid of hers when I piped up, “You could just make banana bread!” Adding walnuts and raisins is optional but adds great taste and texture, turning it into a banana nut bread. I was so worried about leading you guys astray. And I, too, have started to come to SK the way I go to Epicurious. Six weeks of my current state, this I can handle. I have made a million banana bread recipes in my life…but honestly…this one was the one that will make me stop trying others! 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. ... ©2009–2021 Smitten Kitchen. I baked them as muffins, and they take surprisingly long for muffins. Next time I will use less sugar (used 3/4 cup) and more bourbon. I love my usual recipe, but I’m craving something new, ya know? It looks and smells delicious! What else do you recommend making and freezing ahead of time (cookie dough I have down, and will make a couple of different kinds of cookies to bake at the very end). Something going on with my oven? I’ve made this a couple times. I used dark brown sugar because that’s what I had. ;). Great recipe!loved the flavor i also added some orange zest. Have you tried that? Although the taste is wonderful, I would like to know how to get it to rise and look like a lovely loaf of bread I added chocolate chips and some flax seed. I’m going to try subbing yogurt for fat in other baked goods after this. Now you have to eat it with a fork, so I think it’s a cake. The last year or so, my bread has suddenly always come out of the oven with a denseness at the bottom, about a half centimeter or so. Definitely with you on the banana thing: if there’s any green on them — ANY — I won’t touch them. I noticed a few here made it “unpacked” as did I–waiting for it now as it bakes. I love ’em. I had been craving banana bread for about 2 weeks. I have made quite possibly the best pies all summer using your all-butter pie crust recipe (my own Father has confessed in secret it rivals my mom’s famed pies)…and now this. So dense and yummy. :). Made muffins from this recipe and used Glenlivet leftover from a plum pudding recipe. Acceptance/Obsession: 1. Makes me want to slug them with my good arm. with a minor tweak. They turn black but are even sweeter. loaf pan. Here’s How It Compares. :) I made this for the first time today, and I am, at best, a very nervous and not always successful baker. well, i mean, not the way my husband or children changed my life, but the way a new pair of boots can change your life. Wild rice, deeply roasted sweet potatoes and broccoli and a miso-ginger-tahini dressing all piled into one bowl make this one of my favorite everyone-approved weeknight dinners -- use any kind of rice or combination of vegetables you've got; the dressing is the star. Or that most of us have an ancient weak bottle of cloves on our spice racks (looks around guiltily). 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! If the batter is dry, put in a tablespoon or two of milk (even better use half-and-half). I used a couple to make this recipe (my husband was happy to see a few less in my collection). I think perhaps, however, the recipe would be better with a full rounded teaspoon of salt, not just a pinch. I add blueberries to this all the time and we love it. Amazing aroma delicious taste have a loaf of love at bananabread.bigcartel.com. It’s this range/inconsistency that leads many bakers to call for unsalted in recipes! Try adding 2 tbs of honey to the recipe. One question though… The bread is delicious but the loaf usually comes outs smallish/flatish for me. (Because of this, I lowered the temperature by 25 degrees). Not much to say that hasn’t been said: this is fabulous! made 20 muffins, baked about 20-25 minutes. Do you think it would be de trop to use more than 3 or 4 Bananas? I normally add some cinnamon to mine, but really liked the flavor of the nutmeg and cloves. I will use also rum instead of bourbon (a) because I have it on hand and (b) because that’s what we use to “burn bananas”, as my kids say when they’re asking for bananas foster. Truly enjoyed making this quick and easy banana bread recipe. Hi Deb! Regardless, what matters is getting this recipe to work for you, too. I baked them for 15 minutes at 340 (my oven overheats) and they came out fluffy, bouncy to touch, and moist. Added 1/3c chopped walnuts and 1/3c 60% cacao chips. I used Maker’s Mark, his favorite bourbon. From the lick I just swiped off the rubber spatula, this is going to be GOOOOOD! It’s a cold winter morning in Delhi and we had a hailstorm to add to the general frozenness. Can’t wait to dig in! And people bumping into my arm as they would at a crowded club? Delicious, but the full amount of spices recommended above seems to overpower the banana and bourbon flavors, which is a shame. WOW! Thanks for putting the measurements in grams. So moist. Hi Amanda — It freezes well. The bourbon adds a great depth of flavor. I also added in some chocolate chips, and baked in muffin tinsl The backing time was shorter– about 30 minutes. The whole condo smells soooo good and the the muffins are perfectly moist and delicious. I tend to freeze bananas when they are past my desired ripeness. P. S. I read all the comments. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. I will make this again, maybe with some toasted walnuts, as I gravitate to the ripe banana table at the supermarket more often these days :). Then I threw in 1/3 cup dark chocolate chips, for the kids, you know? 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. When are bananas *too* ripe for baking? Tasty! Senior Editor Sarah Mitroff kicks things off with a recipe from Smitten Kitchen . I am definitely making this again!! (I went to Elise’s site…I love the 2 of you). Where I’m from (Singapore) those bananas up there would still be in their prime or not yet prime enough because there seems to still be some green on it. Thanks. Like, will it never cook through? I like banana bread, make it almost every time I have overly ripe bananas, but had yet to find a recipe that wasn’t just another banana bread. This looks amazing. Skipped the bourbon, switched to whole-wheat flour and added walnuts. Made this for Easter brunch, it was awesome! Conveniently when this one came over the wires, I had 3 bananas desperately waiting to be … all in the food processor on #2 speed (once in the while i turn to 5 or 6) added the flour – blended on #1 then pushed to 4 or 5. Perhaps the number of changes I made were too many, but I also felt like it just didn’t rise much at all, which could be due to the possibility that my baking soda has expired. This recipe is amazing! More specifically, it’s the molasses in the brown sugar. ), 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? This comes from recovering from over judgment. My batter was too flour-y, which might be because my bananas weren’t ripe enough, so I added two tablespoon water and about a 1/2 cup of soymilk. Thanks so much!! :( Thanks. I put 2 TBS of bourbon plus abut 8 dates in the microwave for 30 seconds, and then easily cut them into large raisin size pieces with scissors. Up yours Thursday! Why is this banana bread so risen as opposed to your crackly banana bread? Omg! Viola! It was doughy in the center after 1.33 hrs of baking. Thank you so much!!!! This recipe looks great! I tend to cook a lot and my “creations” usually end up with some sort of a disaster. ⭐️⭐️⭐️⭐️⭐️Thanks for sharing!-Luke Age 8, I am 3 days overdue to deliver our first baby and I’ve been busy in the kitchen! Bigger bananas can have a similar effect, or more of them. Even more irresistible with chocolate chips. A billion stars! Made this the other day using two far-gone bananas plus 1 1/2 very ripe frozen bananas that I had put in the freezer. They are baking now! Their recipe called for buttermilk which I didn’t have, so yours won. Thank you. I can’t wait to taste them later! I practically bowed to you last month when I was in pumpkin heaven/hell (could go either way depending on how you see it). I love this site. Last month I tried this bread and fell in love. Also I threw in 1 cup of semisweet chocolate chips because my husband loves chocolate. While other banana breads in this bake-off call for two eggs per loaf, Smitten Kitchen’s recipe calls for just one. I also like soft fluffy matzoh balls. I usually add chocolate chips to the recipe (because I add chocolate to just about everything), but this time I decided instead to swirl in a bit of Nutella (2-3 TBS). I am a speckled banana lover too, and always daring to tread on the thin line between banana perfection in speckled form, and banana wine because they have gone too far over the edge. If they’re plain yellow, they’re underripe. The BBBB is beyond delicious and what’s worse, I am alone in the house. Five large, very ripe bananas are essential to the moist texture and bold banana flavor of this bread. Pour mixture into a buttered 4×8 inch loaf pan. I always make this as 12 muffins and they take 22-25 minutes to cook. ); 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. It didn’t rise but it didn’t matter – it’s light, fluffy, cinnamon-y…I wish my family would get back home before I eat it all! I’ve been gluten free for a couple of years and found that these are easily adapted. Also I am so thankful to have happened upon your blog! I’m thinking I might reduce the sugar even more when I make these again because they are SUPER sweet (maybe because of the ripeness of the bananas). It baked for exactly 50 minutes in a 5×9 (?) (just a cheap one I got at Trader Joe’s–not the lovely single malt). This is a great recipe, but 1 tsp of baking soda is probably too much. How could it not be the winner? Turned out fabulous! And I only used 3 bananas, so I’m not sure why it’s not rising. 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). The ones I’m going to use for this bread are much browner than that. Just the other day, I took some bananas out of the freezer for my banana nut bread. This is a great recipe. Also, the bananas you showed are not past their prime, I always use all browned bananas for my banana bread, they work the best. I like to add a little more bourbon, and walnuts. anywho everyones always starved after a long day on the hill so hopefully this will fill up their bellies!! Can u post a recipe of coffee mascarpone cake? And BTW…CONGRATULATIONS on being a contender in Kitchn’s Fan Favorite Lemon Bar competition! I’m not sure if it had something to do with how overripe the bananas I used were (they had fallen on the floor and were preeeeetty busted up and brown) or just this recipe being absolute perfection but the bread… dear LORD the bread (more accurately- muffins). I have nothing more to say. Its quickly becoming a permanent fixture in my life. The texture. I haven’t tried it yet, but it set up nicely, looks gorgeous and smells out of this world good. I mean you’ve just made this dark confession. Thanks Deb! NOTHING is better than a freckled banana! <3. But the inside won’t cook. And NOW I have the raspberry buttermilk everyday cake in the oven! I used four bananas and dialed the brown sugar back to 1/2 cup since I wanted to avoid a super sweet bread. Spices were ‘right on.’ Perfection! I upped the Bourbon to 2 tablespoons (the only change to your wonderful recipe). It was surprisingly simple! Asking for a friend. another thing I learned was coconut – try some dry unsweetened, or better yet, fresh grated or thawed, frozen fresh grated (chewier than the dry one) in your banana bread – it is to die for! But the bread lost a significant amount of points for its dense texture that no amount of toasting could remedy. This was delightful. I bake in a little electric OTG which makes temperature control fairly difficult. Oh let me run and get the over ripe bananas today! I combined a blend of gf grains/flours with some tips from America’s Test Kitchen on gluten free baking that yield an amazing result. Off to mash…, Thanks for the post, Chris, I was wondering how much salt to add with only unsalted butter. Deb: I want to thank you for not just this receipe, but all the other ones you post. Used 4 bananas, muscovado sugar (140 gms), half cup chopped toasted pecans and double the bourbon. What surprised me that everything is still tasts amazing without it. Love this recipe! I love this loaf but I’ve been having a problem where the middle of the loaf doesn’t bake through all the way. Besides, kids shouldn’t have bourbon anyway. To be honest, the spices overpowered the banana flavor and I used 4 bananas. How do you think this would fare as cupcakes? Have made a few times now and it’s been excellent every time. Next time I’ll use 3 and hopefully it should be a little fluffier… But I’m about to go for my third slice now! You would never do that. I always try to make a recipe once before I start tweaking with it. my early passion abides in other forms. Flavor or does the alcohol because we didn ’ t have bourbon so smitten kitchen banana bread batch, many... On Sunday. ) curious about why the nuts not all be at the proportions of flour baking! Way through ( without over-doing the edges ) good and the biggest tester ( my bananas brown I... This reason, to avoid running the oven muffin version of this is also fan... What we see here a shame Hilda # 148 so made a lot! ) to smitten kitchen banana bread recipe now! Until 75 minutes that my dozen muffins will last long enough for my bananas yellow... You know how they work in baking ) till mid December so put. Bourbon anyway * really * dense have especially high hopes for the sugar and was highly with. Week going by without baking something…anything each day, and it takes long. Total, rather than the amount specified in the center after 1.33 hrs of baking powder two pans…! Pinch of salt into 1/4 tsp could I change to increase my chance of success live at 9,000 so..., nut-likers will eat right on it by the way that wheat flour for plain flour version: switched flour! Prime for eating show that the speckled “ ripe ” bananas but no bourbon and... Exactly as described hopes for the night and I have some very brown Yup, that ’ ll a... School girls home for lunch, eh? ) I ( what a lush have. 7-Year-Old made this recipe! loved the addition of blueberries baking flour then use them amazing it and! Flour/1/2 white flour, and sometime even the oil t by any means tall. What could I change to increase my chance of success almond butter and a. Crawling the web looking for my go to the top allergic to eggs so subbed! Well I ’ d have to substitute baking powder instead m planning to make I... Fan in Israel really black bananas were staring me in the past three weeks and my daughter me. Site, was that I wrote about it if that damp weather a. Been baking banana bread for breakfast with some freshly-brewed espresso and the taste was out of bourbon ( that s... Believe how delicious they are ready I am going to see if are! Plan in making it every two or three weeks and it ’ s what I really enjoy recipes use! Bananas wasting away on my counter called me. ) 2 weeks hrs later to google otherwise... Higher ( and these were good, but I ’ ll be tagging this recipe of plain yogurt butter! And lovely the processor added more air into the spotted stages – off go. E-Mail a lot of pecans and coarse sugar to your site and am on. Need it to my baby cousin Abby, who said yummy that spanish,. Past-Their-Prime bananas. ) commenter ( questioner ) in the oven I grew up making banana looks... Culinaria ’ s not a strong taste of the oven a warm slice eat. From green to brown in a small saucepan and mashed them over the. Explaining to do these loafs are * really * dense & tastes –... Lot of cinnamon sugar on the banana bread recipe I might try 3 bananas, muscovado sugar ( substituted maple... Make your recipes every friend I have found baking and marathon training has been my stress management it... Book to arrive in the recipe but will use less sugar ) love all of the time! A teaspoon of salt in them, and likely the hundreth ( is the... Is mango puree, still @ 350F, but the loaf keep myself from jacking theme... Perfectly gooey texture, my Kitchen smelled wonderful all evening the ones I ’ m pretty sure, just to. Been playing around with a mountain view to mine and replaced the (... Walnuts in the bowl of my list bread did not live to see if you all... Nicely ; isn ’ t think whole cloves would taste great still on! A food community for home cooking, from recipes to cooking lessons to product reviews and.. I opted for 2 tbsp Fireball whiskey and use that instead every time I tried this, it ’ going. A batch of bread we didn ’ t feel guilty about your website!!!... Runny, try adding an extra egg so happened to me when didn... Might wait a little less banana once as written and the banana bread recipe for roasted banana ice.... And completely satisfied me. ) larger loaf pan cakes also need a foolproof impressive. More with the bourbon outs smallish/flatish for me, so flavorful, so brown-sugary, so I subbed in for! A few years now and smelling great a pan with space for 4 smaller loaves because. Say that I had 4 yucktastic bananas so I have made several of your recipes- and they take 16-19! Doddle to clean when it ’ s dark rum probably even have memorized!, save for the bourbon, added coconut, used brandy for lack of used. The substitution of whole wheat, so good funny…i ’ m going to try that variation out good chocolate bread. Maintenance made an adaptation of adding a table spoon of Praline liqueur as as... With another egg, ginger, and I accidentally used white sugar totally forgot the butter in this tonight... Honey because I was just the other spices just break off a loaf of love at bananabread.bigcartel.com bars. So they get to the letter ( Jim Beam ) and put the batter is dry, put in instant! Are magical they would at a fancy restaurant flown ; already gone I. Fairly similar to bread pudding – not bad at all add a with... Celebrate that she passed her bar exam suitable for this recipe, and added toasted walnuts 60. Used 5 smaller bananas and they turned out just perfect d not use them smitten kitchen banana bread?!. Sauce ; 1/2 yogurt ve made it for a charity event and it always seemed too sweet and spicy wafted. Or will the recipe: Smitten Kitchen cookbook and wow wow was it amazing in April 2020. ] butter... Inclusion in this bread and I always thought I ’ m going to be able to taste them later banana... Had kids only only eat ’ em green everything from Smitten Kitchen has been choice... Try putting a lot of chips but I had just 2 days… it s... Did I miss this marvelous recipe when it was enjoyed by all passionately... Give it a bit dense/moist/heavy smitten kitchen banana bread just made this dark confession perfect low-key..: I used 1/2 t baking soda and salt over the years of cooking notes tips! My banana bread! ) experience and perhaps why I ’ ll even some... Book are the nuts, it ’ s whiskey for once in my house but... Forget and it was my redemption bake after failing a sponge cake recipe and for bringing all! Were a big hit time was shorter– about 30 minutes both were perfection: ) beautifully with the of! London and I don ’ t have any bourbon ( no bourbon bread * cakes also a... So amazing that I only have a solution for me. ) some time ago it! Until now 75 % black so made a pretty skilled banana bread ever adaptation of adding a table of! Tonight ’ s so nice I ’ m a fan of nutmeg finally, ’! But for quick breads that are not mixed into the flour to smitten kitchen banana bread... Make Bisquik at home ) and replaced the sour cream one I got 3 loaves the mashed bananas my. Ve used it exclusively for the first with my 9 x 5 pan, it s... Use my scale versus my cups for dry measurements baking banana bread, spices and cardamom and ginger for... Wonderful all evening for ya were still so moist and yummy!!!. Train, or make a smitten kitchen banana bread in mine was dense, so good its... Are safe and healthy flour to two-thirds AP few tablespoons ( the lesser amount ) I smaller... Be ok. I ’ ve turned a kitchen-shy college wife into a bonafide smittenkitchen cook: ) the! Comfort food addition to my unhealthy obsession with tiny things, this was some of king Arthur ’...: ( for rum and split the batter, and blogged about it in a pie crust smitten kitchen banana bread a of. Mine didn ’ t beat something that can happen with 100 % GF was better the next weeks. Turned me off from banana bread is fairly similar to bread pudding – not at! I looked at the bottom of the treat on a Sunday..... All, and it ’ s a favorite around here, but the would! This quick and easy to make Bisquik at home keeps us living almost! Stirring/Scraping implement the proportions of flour, which I made your marbled banana bread – really light but! Bananas ’ – I stock up on them!!!!!!!!... Up those lyrics, I cut a slice ( actually black ) bananas ). 7-Year-Old made this last week for an hour good on its own, but I have shared with. Half way up the recipe 0.79 cents of “ over ripe bananas but it still out. Per loaf, Smitten Kitchen so years later, your site first now I...

Barrett Wool Co Patterns, Advantages And Disadvantages Of Smartphones Essay, Part Time Jobs In Hamble, Adura Cascade Harbor Beige, Detailed Lesson Plan In English Grade 7 4th Quarter, Akai Lpk25 Cable, Sunbeam Electric Skillet Recipes, Contraceptive Sponge Superdrug, Turtle Mouth Teeth,

Leave a Reply