Almost 10 years later, and this is still my favorite Banana Bread recipe! Yummm. I made this bread twice. Bake 8-10 minutes or until golden brown. I used brandy for lack of bourbon, added 1/8 cup of freshly ground arabica Columbian coffee beans and 1/2 cup of sour cream. Thanks for the recipe! Definitely a keeper! 1/2 The bananas were replaced with zucchini, and it worked out perfectly!!! A billion thanks to the commenter that said she subbed yogurt for butter. xK. Turned out beautifully! it was also bland, save for the overpowering flavor of nutmeg. It tastes so good. Banana discs. I wanted to reduce the sugar so used just a little less than 3/4 cup but I think I could have used 1/2 cup with good results. I’m finding this recipe amazingly flexible. so, maybe adding that 4th banana makes a difference. Just used this recipe to make muffins and they are amazing. My kitchen – whole house, rather – had not smelled that fantastic in a while (in terms of baked goods, anyway). Cool on a rack. Whisk in egg, then oil, brown sugar, syrup and vanilla extract. I just inhaled one. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. This is now THE banana bread recipe in our house–and believe me, we have tried many. Sorry, your blog cannot share posts by email. I made this and it was delicious. Thanks! Just made this with some alterations to make it just a bit more health conscious….and it turned out DELISH!! It’s in there now and the biggest tester (my 15 year old son) will be home soon to test it. Most sticks of butter have 1/4 to 1/2 teaspoon of salt in them, so yes, 1/2 teaspoon would be fine. My favorite version of this is as written but no cloves, subbed butterscotch schnapps and added walnuts, best banana bread ever. Line the pan with parchment paper and grease and flour the paper. This cake is so good chilled w/cool whip. Absolutely. Yet another excellent recipe from SK. Since I was using the WWW flour, I added about 1/4 cup of unsweetened applesauce. But, you might do a partial swap with almond flour/meal or a full swap with a gluten-free baking flour blend, if gluten was the concern. But I’ve had this problem for a couple years that’s totally turned me off from banana bread. I added my butter in when it was still warm. Do I have to make more batter to accumulate it or will the recipe quantity be enough to fill one? It was still fantastic! Had to give out the recipe to everyone who tried it. Thanks for a new go-to recipe!!! When the urge for banana bread overtakes me, I simply take them out of the freezer and let them partially thaw and “squeeze” them out of their peelings- hardly any mashing needs to be done. To each culture their own I suppose…. (Most salted butter is around a 1/4 tsp per stick, and 1/3 cup butter is 2/3 of a stick.). Halved it and made muffins (6, baked 30 min) to use old bananas and they are GREAT! I was out of bourbon (for shame) but I had some SNAP leftover from New Years and OH MY GOD! Thanks. I used four per Deb’s recommendation in the headnotes. Well done. Tastes great. SOO good. Thank you. I find my chocolate chunks sink a bit so this helps them not all be at the bottom of the loaf. It’s still cooling on the counter, but I’m pretty good at baking so I think it will be delicious. it was very dense and not as moist as i would have liked. Used same measures of vanilla, spices and baking soda. ), they’re quite the match. :). Source Image: smittenkitchen.com. I made this recipe today as mini muffin sized for my toddler to eat as snacks, minus the bourbon but plus nuts – scrumptious!! I almost blasphemed during Lent because of this recipe. I have found baking and making things at home keeps us living large almost free!! I came on here because you’ve become my go to for delish recipes! I think the bourbon is a great touch. They’ll be school lunch bound for the next few weeks. I had some black walnuts in the freezer waiting to be used, so in they went! I pulled 4 frozen bananas from the freezer and instead of bourbon, added brandy – it was open, needed to be used, and I didn’t have bourbon. Notify me of follow-up comments by email. Added an extra 1/2 cup of flour, again to bring the mixture more to the consistency of a quick bread batter. Hi there, I made this banana bread this weekend and it was AMAAAZZZIINNNGGG. Thanks! i added a little extra brown sugar since the sauce was much less sweet than ripe bananas. (using the lesser amount) Brilliant! I mixed up a little cinnamon sugar butter (just smushed butter around with cinnamon and sugar until it was all creamed) and put that on top. I was so worried about leading you guys astray. It tastes fantastic. Hm, I wasn’t aware of that but as you can see from the pictures, I had no shortage of rise on this recipe, sans acidity. When are bananas *too* ripe for baking? I should always know to trust smitten kitchen :), I chopped up and sprinkled some of your sweet & spiced candied pecans on half the bread, my boyfriend does not like nuts in baked goods :(.. YUMMM. It clashes a bit with the cloves (in hindsight I should have predicted this). I had two bananas, so I added a couple big scoops of yogurt, and two big handfuls of oats to balance out the thinness of the yogurt. Thanks a bazillion. Will I need to add more oil/butter to keep the bread from becoming too dry? Add the flour last, mix. I turned the instructions into a numbered list of steps and my 7-year-old made this recipe on his own. So instead of banana bread I’ve got banana matzah :(. And it was my first time making this type of baked treat. I omitted the bourbon and used whole wheat flour. Will be making this anytime I have old bananas from now on! Has anyone sized this up for a 9×5 loaf pan? anyhow. This looks to be a really great recipe…I have an eternal fondness for banana bread. 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. the recipe calls for 1/2 teaspoon. Bourbon? Hello, you are funny. So quick and easy. Any idea why this would be? Do you have a photo you can link to? Thanks for the recipe Deb! bananas and butter went into the food processor – processed. The end result was marvelous and the spices were just perfect. When I need them I just pull out the amount I need and by the time they defrost they are basically in the mushy shape you need them anyways. Haven’t tried any of her suggestions; the recipe here is my go to, and I have no plans to switch! This is the best banana bread recipe ever!! Or like taking a yellow cake mix and switching the bananas for the water, and sometime even the oil. thank you. 1/4 cup golden flax seed meal I made muffins instead of a loaf so that I could eat it faster. While other banana breads in this bake-off call for two eggs per loaf, Smitten Kitchen’s recipe calls for just one. There’s some on hand and the next loaf may have to be banana and chocolate…maybe. You also had me at “you can make it with a spoon”. And I’m going to bread, bed with good thoughts. Hi Deb, next up is mango puree, still, of course, 1 cup chocolate chips. I also added some honey… hmm…. with a minor tweak. Viola! Left out the cloves, nutmeg and bourbon, but put in an extra splash of vanilla. I’ve made this recipe numerous times and it never gets old. made this yesterday and it was so good! Used 4 bananas, 3/4 light brown sugar and added toasted walnuts and 60% choc chips. Also, I sprinkled some minced garlic into the dough before combining which further upped the garlic flavor. We add raisins and I use Bushmill’s Irish whiskey but I think I’m going to have to the mini pans so I can make one with chocolate chips too! Finally in this sugar-candied world you delivered a banana bread that has the best of spice cake crashing the party! I’ve never gotten into the EVOO-in-cakes thing because I’ve always been worried its flavor would overpower. I’ll be sharing the loaf this weekend for a Halloween gathering…wrapped it and popped it in the freezer…hoping it will be fantastic after a little toasting…. )…there’s still 3/4 of it left so I have to run now to make sure I get my fair share! Then I also added a generous tbsp of rum (no bourbon on hand). Six full weeks?? In my teeny tiny expat kitchen in Nicaragua I had to make a few adjustments due to scarcity of ingredients…overripe bananas not being one of them. Today I used 4 bananas, the lower amount of brown sugar, the bourbon, 1 1/4 tsp. Last month I tried this bread and fell in love. I’m writing it down, putting it in the recipe box. The brown, spotty, past their prime and about 36 hours from luring in fruit … So I guess I too share in your love of the unloved bananas. 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. This may be because I used the larger number of bananas – in my frantic searching on the internet while my presumed doomed loaf was baking, I discovered that bananas are sometimes used as egg replacer in vegan recipes. I added some blueberries and chopped walnuts. Like, will it never cook through? This is a wonderful recipe that I make all the time- sometimes I add chocolate chips. They’re asking about the baking soda. But can’t find the answer to my measurements question, which I’m sure is somewhere on the site, but bear with me. It is the best and my friends and family think so too! I subbed a full fat yogurt for all of the butter, used freshly milled wheat flour, and these were sublime! When I sliced the bread, I saw that the bottom has a thick layer of fat (I’m assuming it’s the butter). I just made the jacked-up version and really like it. But I probably still won’t share with you, hee. OK on a side note here… My step family is jewish and me being the goy that i am tried to make matzo ball soup for the 1st time.. Do they like a big open pan to cook in so they can fluff up? Hello from Mumbai! So I have a question. I made slightly oversized muffins, which became cupcakes with the addition of chocolate chips, and adjusted the cooking time downward (25-30 min). Didn’t have bourbon so switched it for Goslings Black Seal rum and I added 1/2 cup chopped walnuts. I didn’t have any Jack Daniels, so I used Jim Beam. It is delicious. (I went to Elise’s site…I love the 2 of you). I think that it is simply difficult for that many bananas to rise otherwise. highly recommend it if you are going to jack it up! 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. Is it just me?! Unless they’re well-disguised, they make me gag. I hope you get that vacation real soon! Mix in the sugar, egg, vanilla and bourbon, then the spices. Just want to let you know, you’re the first place I go searching for a particular recipe and, sure enough, you’ve got this banana bread recipe than I need to try! I’m guessing butter is mainly added to baked goods for the flavor? Pinch of ground cloves I love this recipe so much. Anything I should do differently? Hello, grateful for the website, TY. I just made this! Rose beautifully, cracked on top, but it wasn’t until 75 minutes that my skewer was coming out clean. This was the BEST banana bread I’ve ever eaten. I had freckly bananas sitting on my counter, and was looking for a banana bread recipe. didn’t have the right sized loaf pan, but it worked out perfectly anyway. Or is that a sin? It is such a basic, yummy, fool-proof recipe and I just wanted to thank you for giving it to us! 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! But this is still my go-to banana bread recipe. I’ve never been a huge fan of cinnamon so I think I’m now a permanent resident on the cardamom train! This will now be my banana bread recipe. Why is this banana bread so risen as opposed to your crackly banana bread? Chris — Sorry, I’ve never experienced that before! I added the pumpkin in lieu of the 3rd/4th banana. Have you ever doubled the recipe and put it in two regular loaf pans? 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. The baking soda isn’t old and I was just wondering why it keeps coming out so flat? Having never made it before I’m not sure where I went wrong…any ideas? Your stirring arm is going to have some muscle on it by the time you’re healed! Required fields are marked *. 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.) Now to keep myself from eating the entire loaf…, Hi. I’m just saying. They’re my absolute favorite. Thank you!! Well..I had terrible luck with this recipe. This recipe has never failed me, and seems to taste better every time. It’s not a dessert if we call it bread!) I have a baby shower request, and I can’t get my fingers on a good banana muffin/cupcake recipe. Thank you thank you thank you. I threw in a handful of chocolate chips, caked in flour so that they wouldn’t sink to the bottom. How many bananas are you using? Three bananas of varying degrees of ediblility, a healthy splash of Fireball (cinnamon whiskey), and pumpkin pie spice remain my swaps. Happy Holidays to all, and thank you for this wonderful, now-beloved recipe! This bread is deeeelicious!! A great recipe. However, after maintenance made an appearance to repair my poor freezer door (don’t ask). added the sugar (1/2 real brown sugarr and 1/2 brown splender), egg (cold), vanilla, spices (fresh grated nutmeg) and (had no bourbon) crown royal (husband’s – sneak sneak). Add the flour last, mix. So at around 1:30AM I realized that if those 4 spotty bananas on the counter will not be eaten today (which they will now, cause I’m not a big banana fan and my husband goes with the slightly green phase) They’ll have to be tossed out. I added 1/2 cup of semisweet chocolate chips and it was just the right hit of chocolate. Rachael – My rule is that if I have to stick my nail in to start peeling the banana, it’s not ripe yet. Oh my, this now replaces my previous favorite banana bread recipe. We’ve had it for two years and barely made a dent. Adding walnuts and raisins is optional but adds great taste and texture, turning it into a banana nut bread. I used a little less bourbon and one banana that wasn’t truly ripe enough to be used for bread, and it was still awesome. But I was surprised that it wasn’t as light as I was expecting! ), 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? Stella Parks recommends using bananas that are not as spotty to lighten up banana bread https://www.seriouseats.com/2016/09/how-to-make-the-best-banana-bread.html. Portioning, I love it avoid a super sweet bread way the men folk are stretched out for a mins! Boyfriend and I can tell you just how much salt do you think – definitely consistent with few. 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