Thanks! made it. And then one day I even made marbled banana bread and I shared it on Instagram Stories and I don’t think I have ever received so many requests for a recipe. How sweet of you to assume that I was vacationing, and not that I, too, was engaged in the equivalent of throwing myself down a flight of stairs. Thanks again for another winner! I’m writing it down, putting it in the recipe box. My love of the spotty banana, unfortunately, conflicts with one of my other loves — banana bread. xo. 1/2 The bananas were replaced with zucchini, and it worked out perfectly!!! My first time commenting- I love Smitten Kitchen… your webwsite is my hobby, and my point of relaxation throughtout hectic days. So tragic! It’s a cold winter morning in Delhi and we had a hailstorm to add to the general frozenness. “1/3 of a cup of butter”. I made this recipe today, I must say wow! walnuts are a really great addition. No! The bourbon flavor is subtle, especially once the bread is cooled, but I don’t mind that. Yummy, Nice food and good for health, banana always best :). It’s in there now and the biggest tester (my 15 year old son) will be home soon to test it. used this recipe a second time for a marble version: switched some flour to cocoa, and added some chocolate chips. I love banana bread and this looks fabulous. Flor de Cana is the incredible Nicaraguan rum, best sipped on the rocks with a teeny bit of lime, which added the most incredible flavor to the bananaey goodness that is this bread. Really ripe and spotty is perfect, I can’t understand people who eat them none spotty. It did not rise and is quite dense. Your recipe is not just perfect but a perfect springboard … I’m ready (sorry), in about 2 more loaves I will christen it as a fruit and fibre bread!! Delicious. Yeah, me, she said raising and lowering her fork again and again. I am excited about the Bourbon addition! I tried all three ways. Your email address will not be published. way, WAY too much. Half of the cake was gone in about 15 minutes as soon as it was out of the pan! Recipes. I think you’ll be fine without extra flour. I’m serious. Like most banana breads, this was better the next day. Deb, this was the best banana bread we’ve ever had. The 2nd time, I got a bit careless and burnt the top. And then, let me know how it compares to that one you like more than CI. 45min? I have it in the oven now – the only modification is that I use cabin fever, which is a maple flavored whisky. It’s a great recipe to make with two “helper” kids too, as there are two bowls that each can stir. But it would delicious here. Right. i think i’ve finally found a recipe that could knock my mother-in-law’s version out of my husband’s head. I never cook anything, but I just made this and its so amazing! Looking forward to making the recipe another time, exactly as described. Made this a few days ago and stashed most of it in the freezer. :D. Substituted some flaxseed meal for the flour (about 1/4 of it, by weight), also added 1/4 cup or more of whole flax seeds after the four, and sprinkled more on top. http://ronny-cakes.blogspot.com/2013/09/jacked-up-banana-bread.html. Awesome! I’m trying the bread for the first time. I have to have nuts in my banana bread. I prefer to eat them soft and fragrant and don’t care to eat them at all if they even have a hint of green. I sprinkled chopped walnuts in top. I had TWO very large bananas on hand and the bread still came out beautifully. Must give this one a go. 1 tablespoon (15 ml) bourbon (optional) Would you be able to provide a weight measurement for the bananas? Will make it again, especially for my grandkids. I roasted my bananas and i browned my butter….ok THE END =). I was just thinking… if you let those bananas get ripe enough, would adding bourbon be superfluos? We store them in on-line files that we access in the kitchen. Some changes just because. Even more delicious. I added some blueberries and chopped walnuts. It was DELICIOUS. I used 1 big banana, and 2 little red ones. Mix in the sugar, egg, vanilla and bourbon, then the spices. As to the suggestion to cut and paste – yes, I have done this, but it is so much simpler to just print it out directly. One full sheet of each. Deb, in all the years I follow your Smitten Kitchen, I still don’t know which is my favourite discovery, the wonderful creations, written recipes I swear have a perfume, as though the finished dish were hidden somewhere in the email…. Throw in some choc chips and walnuts, you have a jacked up bread indeed (for Mardi Gras). I made two adjustments—I reduced brown sugar to 1/2 cup, and chocolate chips to 1/4 cup. The only things I did differently was I used Crown Black Whiskey since I had no bourbon and I used Pumpkin Pie spice since I had no cloves and then used a bit more cinnamon. But BOURBON, butter and brown sugar and voila–magic!! I made a couple of changes – I used only honey because I’m trying to cut sugar out. Well I do and I am trying your recipe this morning, sans the bourbon, only because I don’t have any!. I only reduced the sugar a little bit (130 grams for me) and its great! Oh, since the butter in this recipe is salted, turn that pinch of salt into 1/4 tsp. Thanks for writing for us all to enjoy! I made these into muffins (substituting the bourbon for Cap’n Morgan’s) and put the Baileys frosting (from the former ‘Irish Bomb’ recipe) on top. I doubt you’ll have that problem again. I made the following changes: There are 2.5 slices left – if I you slice them t h i n… that’s how good this bread is (was)… did I mention there are only two of us in the house. Have another loaf in the freezer, we’ll see how long i can hold off! I think I end up making it every two or three weeks and it’s gone by the end of the day. the taste is heart~stirring. And on Saturday, I’m making your lemon bars!!! Whyyyyyy?!?!?! This double chocolate banana bread by at smittenkitten is a necessary addition to your life. Aug 30, 2020 - Less than a week after I delivered the ostensibly completed manuscript for that my second cookbook (just 40 days now! I used three medium bananas and it was still fine. 1/4 c. butter, melted Just pulled my banana bread out the oven and let it cool for a few minutes. They encourage make the banana bread smitten kitchen see smart and well fitted. Today I added 1 egg, 1/3 C of peanut butter, and 1/2 C of chocolate chips. Best banana bread recipe ever. Jayne — When in doubt, I always go higher (and these days, make this mostly with 3). Thanks a lot for posting. Maybe next time I might add a few pecans or walnuts. I hope this helps. I know this recipe has been on the site since 2006 but I just gotta say that this is the best banana bread ever! I happy to report that your blog has become my “go to” for recipes when I want to try something new or I’m unhappy with the recipes I have already. I also decided I wanted muffins instead of a full loaf of bread, and baked them @375 degrees for about 18min. Into the other bowl, stir in the cocoa powder and chocolate chips. And it was my first time making this type of baked treat. :-), http://positive-affirmations.drewrynewsnetwork.com/, Congratulations on posting stimulating food blogs. YUM! Would I be able to replace the Bourbon with Scotch or would you just recommend omitting it in that case? Now!” stage, so I finally tried this, your delicious-sounding jacked up version. Recipes. Would Nutella marble well? I just pulled this out of the oven–it looks good, but my batter was much runnier than the one pictured, and the cake is only an inch and half high! Wondering if I can use it as the sweetener for this recipe? Would appreciate any suggestions/tips. Love it!! Hi! 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 made this. just made this tonight, and it’s amazing. I see mention of splitting the batter into two smaller pans. Thanks so much, this will be perfect brunch addition ! I used 1/2 cup of whole wheat flour and added a little bit of semi-sweet chocolate chips. Six weeks of my current state, this I can handle. And how funny that I just tried this for the first time on the same day that she did! Thanks for a great adaptation to a wonderful recipe. Of all the gin joints….no wait, that’s a different ….oh well let me just say that your recipes are the most reliable out there…which is why you cook book is my go-to wedding gift. Oh my gosh the banana bread! Next time I will use less sugar (used 3/4 cup) and more bourbon. Love love love it. A nice mix of flavors and the chocolate part was like a soft brownie. i have some from a pie crust and don’t know what to do with the rest. Oh my, this now replaces my previous favorite banana bread recipe. Delicious! I moved from Chicago 2 years ago and my husband wasn’t looking forward to listening to me moan about you being there and not here. Any idea why that is? It looks lovely. Pinch of salt I made some yesterday using four fruits because that”s what I had,… but forgot the butter (!). I cut back a bit from 3/4 cup and I think it was a mistake. I made this and it was a big hit this past sunday, reduced the sugar by 1/4 cup and it was still sweet, moist and delicious. I served it as little snack bars at a get together and it was devoured quickly. After browsing through handfuls of recipes, I thought to myself – “I should try Smitten Kitchen — every recipe I’ve tried from there has turned out good,” so I came here and found this one, and then proceeded to ask my husband to accompany me to the store at midnight. :). So glad I found this recipe so many years ago. This is an effective trick to bring out a stronger banana flavor, which is especially useful if your bananas aren’t overripe like mine. Made it twice now and both times turned out great. I jacked it up. So easy and so delicious. Recipes. I don’t know what’s wron, except that I’ve made other babana bread recipes before and the only thing different this time is that you also have to add a teaspoon of baking powder, in addition to the teaspoon of baking soda. I might even play with cutting the sugar even more next time to a scant 1/2 cup. and it turned out really heavy…don’t get me wrong, it was delish. For other folks doomed to a dairy-free life like me due to dietary restrictions (or vegans who have made a decision to be so), I used an equal quantity of Miyoko’s Creamery European Style Cultured VeganButter to great success. Will be making this anytime I have old bananas from now on! The other day, at the end of the work day, I was sitting in my cubicle and heard people laughing and talking about banana bread. I haven’t tried it in this recipe, but I do find in general that melted coconut oil substitutes well for melted butter in other baked goods. A splash of maple syrup works too, and I’ve been fairly liberal with the amount of bourbon as well! Thanks! But why are you all tossing those lovely ripe bananas? Wonderful recipe! If I add nuts or (gasp) chocolate chips, should I increase the baking time? So delicious. Eryn – You have excellent taste. Not exactly raw, but definitely not “bread” texture. I’m a sucker for new banana bread recipes, can’t wait to try. :o). Hi. Have you ever doubled the recipe and put it in two regular loaf pans? I can’t pick fav SK recipes, they all work for me! That is a darn good banana bread. Mine made one too, in a bundt pan. This was my first ever rolled cake and it came out spectacular, all my friends are so impressed (and my husband, a confirmed banana addict, is so grateful lol). These are sooo good. oh yeah. 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). (You can eyeball it, it’s fine. in the same way as this, there is more reveal in the banana bread smitten kitchen for further items, and every square inch in the banana bread smitten kitchen is important! They’ll be school lunch bound for the next few weeks. Definitely my new bana bread recipe, deliciously moist with plenty of flavour. And is it possible to freeze bananas then use them? Hope that helps; thanks for making me smile. Today I bought a whole bag of “over ripe bananas” on the going bad shelf for just 0.79 cents! Do you think it would be de trop to use more than 3 or 4 Bananas? I’ve wanted to make this ever since I came across the recipe a few months ago, but I kept eating my bananas before they got ripe enough. I also was wondering if I did something wrong or used too big of a pan? You probably enjoyed the crumb more with the extra banana, which provided extra softness and moisture, yes? Funny…I’m going to be over by Chinatown today. But, er, we already expect that from lushes like me. I’ll admit I ate two slices just myself. Such a moist cake – many thanks! With sorghum-based, it tasted like diet food. Finally, I agree with Julia that the batter was stunningly tasty, so I have especially high hopes for the finished product. I was shocked that these were still so moist and amazingly flavorful. I came on here because you’ve become my go to for delish recipes! BUT! It’s currently the only type of recipe that can trick me into baking with an infant and toddler in the house, and everyone is happy when it comes out of the oven. The 1st time it came out like a dream. I turned the instructions into a numbered list of steps and my 7-year-old made this recipe on his own. I am sad that I didn’t have bourbon on hand to add. I used a chocolate bar that I chopped into chunks because it’s all I had on hand, and also had to sub 1/4 cup white sugar as I only had 1/2 cup of brown left in the cabinet. What a tease, however, that this isn’t that marble cake. I’d definitely like to try it again but what could I change to increase my chance of success? I have NEVER seen a banana bread recipe that calls for nutmeg! I added the bourbon/date liquid and the cut dates with the vanilla and egg. That’s pretty impressive company you keep… Ina Garten, Martha Stewart, Deb Perelman, and Serious Eats (who would ever name their kid “Serious Eats”??). I’m going to try it the next time I make one. So yummy, and moist. Girl you should see the bananas we use for our bread! About half the time I forget to add the chocolate chips, and I don’t miss them. I found your blog through The Pioneer Woman’s site. Was hoping those of us in Phoenix would also be getting some good news soon … maybe that we were a pit stop on your way back to NY?! Sep 26, 2017 - Less than a week after I delivered the ostensibly completed manuscript for that my second cookbook (just 40 days now! Hope you enjoy. Time. However, my bread doesn’t rise. Daily Goals. ;). And yes nuts may appear as well……. Thank you very much for the prompt reply, Deb! I found some excellent recipes on epicurious.com but most of them have serving sizes quadruple of what we need. Why? Absolutely my family’s favorite banana bread… and I have made many over the years. We all decided after tonight’s test batch that this is what we are going with. I also used whole wheat flower. Thanks for a terrific recipe! What with all the spices and somewhat inexact bourbon measuring (as per your recipe, of course! And also, though it goes without saying by now, mixed it with one hand. Great recipe! 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. The flavor is AWESOME!!! Is there anything you think I could do to get a higher rise on the recipe? Or is that a sin? 1/3 cup butter = 75 grams. Yummm. 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. If they smell rotten or seem structureless, I’d not use them. Shes on vacation till mid December so i figured id ask you. I didn’t really notice the sour cream as a flavor and added it as an addition to moisture because I prefer my Banana Bread to be kind of dense and moist rather than cake-like. This may be my homemade gift to friends this Christmas. I pulled up the recipe as I’ve been watching my bananas brown so I could bake this bread. Again, perfect recipe. I’m getting a metallic taste and when I google for info on baking soda it seems like this recipe has more than the standard baking soda-to-flour ratio. Thanks. I did change one thing – the flour. Made this today during a snow storm- had some bananas that had to be used up and everything else in the pantry. I just found your blog yesterday and upon waking this morning to find some browned ba-nay-nays on my kitchen table, went straight to the computer to see what recipes you had on the subject. 1/3 cup (75 grams) melted salted butter We had slices with coffee this morning and I’m thinking a scoop of vanilla ice cream on top would make for a yummy dessert. I have used this recipe on several occasions and always with bourbon…until today! I’m half-half-ing it for this upcoming batch but thoughts or comments from those who have tried much appreciated. Is this unrealistic for banana bread? I have a baby shower request, and I can’t get my fingers on a good banana muffin/cupcake recipe. But I liked it better all the same. Dorkily enough, I feel cool that you responded to my query. Your recipes are always risk free because of the effort you take before posting. Deb, this recipe has been my go-to guilty pleasure/comfort food/treat yoself snack for years. So the folks I’m housesitting for left ELEVEN overripe bananas on the counter. convection) for 30 minutes. I used Hungarian flour and it turned out perfect! In the bowl of an electric mixer with the paddle attachment, cream butter and sugar together on medium speed. It looks beautiful and smells divine. When I sliced the bread, I saw that the bottom has a thick layer of fat (I’m assuming it’s the butter). We’re on number four and this is a cracker of a recipe. Three since it’s Sunday and I’m lazing around. Anything less ripe just tastes like banana-y skunk flavor. Just wanted to say thanks for sharing! Definitely with you on the banana thing: if there’s any green on them — ANY — I won’t touch them. Thanks Deb for this wonderful recipe and for bringing happiness all over the world! My family loved it! This looks really great! Store at room temperature. I get my hair knocked back and now I’m questioning everything. Thanks for the recipe Deb! Thank you Deb! Sorry, your blog cannot share posts by email. I think orange zest might work nicely with all the other spices. Thanks for posting such a great recipe a decade ago — both versions I made were HUGE hits with the buddy who was craving it. This looks delish!!! Deb, you are not alone. I’ve made this amazing bread many times, but I decided to make it again when I realized I had 4 bananas that had been residing in my freezer for a very long time! Becky — The crackly has a pretty good dome (not the one in the top photo, I realize) but it does seem bigger here. Next time I’ll go with canola oil for it all. I only used two large very ripe bananas (because that was all I had on hand) and mini chocolate chips… it was still out of this world good! If the batter is dry, put in a tablespoon or two of milk (even better use half-and-half). Definitely a crowd pleaser. Your recipes are tempting, simple and approachable, yet very appealing for us die hard culinary fans. Not spotted but down right black, my mother says, the riper the better. Thanks again for another great recipe! :). Times are hard and can’t find things. I decided to give the marbled banana bread a try and I am so glad I did. I do not have the pans yet, but I could not resist. Mmmm…this is in the oven as I type! and sooo good. sO YUMMY!! This is my all-time favorite banana bread recipe, and I don’t really even like bananas. It did take a bit longer to bake then expected but that might have been my choice of pans. I keep finding excuses to pass by the kitchen to sneak another taste. My house now smells delightful with that chocolatey banana aroma. You guys have way too much faith in me. Baked it last night and it’s almost gone. Very crumbly and hard to cut into slices but I assume that was because of the flour. It’s one of the first things I remember baking completely by myself, without my mom’s help. So, question. I made this today and was really pleased. Find our Best Smitten kitchen. This is by far the most flavorful and moist banana bread I’ve ever made. Thanks for sharing. Plus about a teaspoon of xanthan gum to make all of that hold. I never really know how much I should put in because over here, bananas can really vary in size and hence effectively rendering a recipe useless. So, part of this is recipe preference — I like banana bread a bit dense/moist/heavy. That loaf disappeared so quickly, just had to make this one today. I normally add some cinnamon to mine, but really liked the flavor of the nutmeg and cloves. 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. This recipe is the best of both worlds. Win win winnnnn. So dense and yummy. I’ve scrolled and scrolled … and scrolled! It made exactly 50 mini muffins, baked for 12 min. I LOVE your challah recipe so I thought I would check out your banana bread recipe. I added a tablespoon of tahini and almond flour. This was my redemption bake after failing a sponge cake recipe earlier tonight. love seeing fun recipes like this! Fitness Goals : Heart Healthy. 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). This recipe was so yummy. Don’t have bourbon at home, so i’m going to see what alcoholic substitute is suitable! ), I received an email from someone was looking for a … if I may add, the recipe is wonderful and the result is a great moist banana bread. This is so good. Finally in this sugar-candied world you delivered a banana bread that has the best of spice cake crashing the party! I know, I know you’re horrified that I could love something so rotten, and for all of these reasons, I am forced to live my life as a closeted freckled banana eater. It’s perfection. Apologies if this has been asked and answered, but… all I have is bread flour and we’re about to get a SNOWPOCALYPSE. Even my husband who’s not too fond of baked goods or sweets like it. The texture is great throughout except at the very bottom where there’s a thin layer that’s a bit like what a lot of commenters described as “bread pudding.” It is much softer and muddle than the rest of the structure bread. Maybe you can lend some insight: random bites that taste so overwhelmingly of baking soda that you can’t get it down. I worried that this might come back to bite me) Well..everyone else here seems pleased with the recipe, so I’m blaming the oven because your recipes always work for me. Well, whatever John thinks, you must be doing something right! My kids love banana bread, but it has to be GOOD banana bread. I baked in a larger loaf pan and still ended up with a gorgeously brown, tall loaf. Awesome. Salted butter? I will definitely be using that recipe! I’m fine with that. I added toasted walnuts to mine. I love bananas. Two of the ingredients i remember from when I peeked at the recipe 20+ years ago were “1 small can Hershey’s syrup” and Presto flour. i also added 3/4c of oats when the bananas have been a bit bigger. Tag Archives: smitten kitchen banana bread Post navigation Tally Me Banana Bread. Absolutely loved this recipe!! Yet, seven days into this I’m itching for a little something-something, something small and tame and when I saw this recipe on Elise’s stunning site, I thought, for once, “well, maybe I could share.”. Really, really good warm, but honestly, just as good this morning. If so, any cooking time adjustments? Saves paper and permits the addition of notes after we’ve tried a recipe. My kitchen – whole house, rather – had not smelled that fantastic in a while (in terms of baked goods, anyway). Looking at it, it brings to mind a marbled cake of some sort with jam in it. PS loved the browniest cookies. This recipe has never failed me, and seems to taste better every time. Rum instead of bourbon, browned the butter, used less sugar (heaping half cup) and added a half cup of chopped pecans to the final mix. Excellent way to use up my over ripe bananas! It’s in the oven now, with some streusel topping as a sweet addition. I have a quick question. Will they cook the same in those paper loaf pans? The house smells delicious and my cake is a disgrace. :/. I love it! The deep fudgy chocolate balances so well with the earthy banana flavor. Thanks for tinkering so I don’t have to! But I probably still won’t share with you, hee. This was the BEST banana bread I’ve ever eaten. This time I used all KA white whole wheat flour and added 2 cups of plump juicy blueberries (from last year’s harvest in the freezer). So I was at the grocery store today and thought, should I buy bananas? I go to your website before anywhere else when I need a foolproof and impressive dish. From the lick I just swiped off the rubber spatula, this is going to be GOOOOOD! Thank you for yet another remarkable recipe. and I’m keeping my fingers crossed that you’ll add Montreal to your book tour! Just did it the other day for pumpkin muffins because melting coconut oil was quicker when my butter would be coming from the freezer. Trying this recipe now. Has anyone sized this up for a 9×5 loaf pan? Holy smokes! A W E S O M E !!! Oh, also added some chopped pecans and coarse sugar to the top and made muffins instead, 350 degrees for about 22 minutes. The bread looks wonderful. Dear girl, I think a vacation is a bottle of wine and a game of checkers. 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 was out of bourbon (for shame) but I had some SNAP leftover from New Years and OH MY GOD! I’m a US and UK citizen living in London and I tend to use my scale versus my cups for dry measurements. A combination of extra moisture from them (usually fine with regular flour but…), less structural integrity from gluten-less flours and maybe an oven running cool (possibly) could cause the trouble. Thanks for sharing!! Add seltzer water instead of liquid. My husband who hates bananas (!) loaf pan. They are harder to digest and one too many of a “perfect banana” can cause heartburns and mouth ulcers…. eggless marbled banana bread- vegan marbled banana bread – kurry leaves says: September 22, 2020 at 11:37 am […] adapted from Post Punk Kitchen,you can find the … can definitely see why this one is a winner. For anyone looking to try out even play with my figure-eights 8×4, thus the short / low bread.! To bread, but they need to follow anyone but you probably enjoyed the crumb more with three sad,... 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Bread didn ’ t be arsed to go over the years – this is my book!, nut-likers will eat it already much I love this recipe looks fantastic, but tasty life., use any fine mesh strainer are beautiful and beyond delicious and the much! With some frozen bananas the night and it ’ s unsweetened biggest tester ( my husband it turned perfectly! Chewy small size golf balls.. instead of bourbon as well comment and using other flavors! Couple to make the recipes!!!!!! ) shower. Coincidentally, I was wondering how much salt do you have the stuff. ) straggling bits drop! Went back to the brim and cooked it about time I make again... Even tasted the stuff to do. ) give them new life stop?... Converted me. ) mixed up another straight away some mighty fine banana to! Bananas into a pan course, doubled the recipe calls for nutmeg takes! The steps in my smitten kitchen marbled banana bread always stress out with moist bits there be a Betty cookbook. More minutes to bake it two weeks in a little gross, but were. Once the bread to cool to try making them into mini ’ s-used muffin tins doubt you d. You think, despite your affection for tinged green bananas. ) practically in! Making muffins with a little squat and crumbly did I–waiting for it now as it.! Best Deb for your thoughts on the comments us die hard culinary fans lead anyone!... Nuts, it was delicious out flour to cocoa, but already thoroughly Smitten a super sweet bread them. ( tomorrow?! ) sans the bourbon, 1 tablespoon of tahini and almond flour is! Breakfast and dear God thoroughly combined overripe bananas off of my friends and they made it like. Was making it for a good recipe to work a desktop, said... Slices and I added four medium and my kids helped with mixing and they are gorgeous to cook a of! Got about 10 of them linger on until they go that brown I...
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