I had some bananas that were passing even the spotted state. Serve warm. I pretty much follow the recipe, however I give it the California twist of about 1/4 C oat bran and 1/4 C ground flax seed. I don’t tell anyone who eats my banana bread (only my daughter knows), but I let the bananas I’m going to use for banana bread get black and mushy. It was moist and dense and amazing. Thanks Deb! I swapped the bourbon with some freshly-brewed espresso and the result was sublime. In a small bowl, sift … No hope for bread. I think perhaps, however, the recipe would be better with a full rounded teaspoon of salt, not just a pinch. How do you think this would fare as cupcakes? As for the bananas, my husband likes them like that too, or even blacker, or green for that matter. Thanks for the new and delicious pig-out, comfort food addition to my family! If you’re hoping to fully fill it, like even pumpkin bread-style (i.e. This is a great recipe. I have just made a double batch of this recipe, having discovered that my freezer stash of overripe bananas was getting out of hand. I plan to make it again already tomorrow! :), Jessica – Sounds yum. I also added chopped walnuts and chocolate (very little, 1/4 to 1/3 cup of nuts, and someone like 2 tablespoons of chocolate chips the I chopped up smaller.) Delicious flavor wise – I subbed in amaretto for the bourbon, and added cardamom in place of your spices. Why have I never made I until now? YES!!! I did add some toasted walnuts. Your writing and recipes are lovely and lip-smacking. It was delicious!! I whipped up one loaf without the bourbon right when we got home. Mix in the sugar, egg, vanilla and bourbon, then the spices. Husband loved it. I love this recipe so much. I’m new to the site and am set on making your banana bread and homemade oreos tonight!! The consistency came out perfectly! And I’m going to bread, bed with good thoughts. Love this recipe! Thank you Deb for another terrific recipe! I roasted my bananas and i browned my butter….ok THE END =). Freakin banana bread from the heavens!!! Not really knowing what banana bread is supposed to be like, I never noticed there was anything wrong, although I did wonder why it was called banana bread when it was obviously cake. I mean really fast. I’ve also noticed this bread doesn’t rise as much as other banana breads I’ve made, but the flavor more than makes up for it (in my humble opinion.). Thanks! Thank you!!! I didn’t have light brown sugar, or loaf pans. 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. I also added some honey… hmm…. Bourbon? Made it this morn – very good (but, what banana bread isn’t?)! Only had 3 small bananas though so I think the added moisture will be ok. I’m excited! Three since it’s Sunday and I’m lazing around. Confession time again! 1/2 cup unbleached all-purpose flour. Also, I only have a 5 by 9 loaf pan. Those still look okay. When bananas go south – throw them in the freezer until you’re ready to bake – defrost and they are perfect for bread and cake! I’ve never heard that suggestion before. Lucky me- right? (I suspect salt, flour, baking sodaÃ¢â‚¬Â¦). Must make banana bread now…. Required fields are marked *. Especially when it’s still slightly warm from the oven. I don’t know what I’m doing wrong. 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). 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. Barbancourt or Wray & Nephew is za-zing. Yet another excellent recipe from SK. I’ve made it more times than I can count. Definitely my new bana bread recipe, deliciously moist with plenty of flavour. Not much to say that hasn’t been said: this is fabulous! The one thing that’s killing me, though, is that these taste exactly like the “buttermilk spice” muffins I would LUST AFTER that were served at a chain restaurant called Mimi’s Cafe. I added Kahlua and adjusted sugar to how I liked it. (23 minutes was the cooking time for me.) BIG bonus points for the ease of the recipe too — anything that can be made with a demanding toddler at my feet is a winner in my book. 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. With half whole wheat flour, it’s rugged enough for breakfast but still delicious enough to have warm, with fresh whipped cream, for dessert. They were more like lil chewy small size golf balls.. instead of the nice light fluffy 1s my aunt makes. I’ll be tagging this recipe as a keeper and may add rum/walnuts for another batch! I love your addition of salted butter, and the bourbon! the taste is heart~stirring. I’ll try that! Thanks, Deb! i did nothing by hand. mine is here: http://www.shimelle.com/kitchendiaries/457/sunday-sweets-banana-bread/. I also used cake flour. Glad the recipe worked at such a high altitude. Alas, years wasted. I’ve made this a couple times. I like to add a little more bourbon, and walnuts. I am completely with you on the banana thing. I also used whole wheat flower. They came out fabulous, not overly sweet and very moist. Leslie – Alex would LOVE those muffins. Confession. But thanks anyway! Then I threw in 1/3 cup dark chocolate chips, for the kids, you know? 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. Spices were ‘right on.’ Perfection! Even more irresistible with chocolate chips. I didn’t have salted butter, but I read somewhere that it’s like 3/4 tsp/stick, so I just added 3 healthy pinches of kosher salt to my melted butter- just right. Seriously good. Rachael – My rule is that if I have to stick my nail in to start peeling the banana, it’s not ripe yet. Just made this last week, plan in making it again tonight! I made a couple of changes – I used only honey because I’m trying to cut sugar out. As good as the banana bread is, I’m not sure I’ve ever tasted anything more ambrosial than the batter. I’ve been following you for over three years now and cant wait for your cookbook! 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. Win-win! Thanks again! I know– wow, right? Tastes just how it smells, too. Half dark chocolate banana bread, half classic and gently spiced, marbled in distinct swirls, I know for a fact that all of our Sunday evenings will be better with this in it. Game on! I’m guessing butter is mainly added to baked goods for the flavor? As I was making it I noticed that I had some well aged, fully brown, bananas. I tend to freeze bananas when they are past my desired ripeness. Yeesh, there are a lot. I was referred to your site by another friend and I can’t wait to try your recipes.. For the bread, I added walnuts, used 3/4 cup sugar, used rum instead of bourbon as that is what I had on hand. 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. I made slightly oversized muffins, which became cupcakes with the addition of chocolate chips, and adjusted the cooking time downward (25-30 min). Even the next day it is still very moist, but not chewy-an excellent balance. I’ll definitely use this recipe again, hopefully with bourbon next time. The texture and taste were perfect!! I made this recipe yesterday and made sure to really mash the bananas well and fold the flour in very gently at the end, as I thought maybe that was the problem, and it’s definitely delicious but has some sections that are gummy and the whole thing is pretty heavy and dense. Sensing the desperate need for an “ask Deb” section!!!! You might want to check out the comment guidelines before chiming in. I just finished a hot out of the oven muffin version of this. Finally, I have done a Smitten recipe justice! P.S. Had to give out the recipe to everyone who tried it. Still tasty though! Also used 3/4 cups brown sugar. I made a loaf last night with a few modifications: to compensate for the chopped semisweet chocolate bits I added, I reduced the sugar to 1/2 cup and used 1/3 cup of brummel yogurt spread in place of the butter. I won’t eat them after about 2 days. I also love your chocolate banana bread recipe. I split it into a pan with space for 4 smaller loaves. I suspect that if you substituted all of the brown sugar out for white sugar, you’d get a flat banana bread. ... ©2009–2021 Smitten Kitchen. TIA! To be honest, the spices overpowered the banana flavor and I used 4 bananas. so when you mentioned that those bananas were past their prime, i was thinking to myself, oh the minute those were yellow all over, they were headed to banana bread heaven. Emily — Gold star for trying to read all of the comments already here! Thanks Deb! Bake 8-10 minutes or until golden brown. from double chocolate banana bread. This one tops the list! I doubled the bourbon. (I’m not sure I have ever even tasted the stuff.) The bananas I used were highly spotted with black stalks, although there wasn’t so much as a touch of brown on the fruit. Thank you! Or yum. Add the chicken pieces and toss to coat. Hello from Pakistan. Yum – more brown bananas needed and then roasted. Then I put one in her lunch, accompanied by a little butter & honey in a separate container. What do you think – definitely consistent with a jacking up theme! We used a gluten free flour mix and no one could tell the difference!! 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. You had me at bourbon. I am sad that I didn’t have bourbon on hand to add. YUM! Awesome! However if you do double- I would recommend buttering the bundt well and baking for 70 minutes at 350 (we have a convection oven), but to do a check at 50 minutes to see how its taking in your oven. And I agree with other posters – the bananas in your pic are just right for eating. The circumstancsd for me were the same and all of the recipes here have been a success for me (a rare thing!). LOVE IT…my favorite banana bread recipe and my kids can’t get enough of it! Baking it longer doesn’t help? Or add some baking powder for extra lift? 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. I’ve read your blog for years but never comment. I hope they have some very brown bananas…I can’t wait! Also mixed in about a cup of semi-sweet choc chips at the end, and sprinkled a handful of pecans and a bit of course maple sugar over the top before putting it in the oven. Unbeatable recipe. Hooray! I CANNOT wait to make this! Six weeks of my current state, this I can handle. Thanks for so many delicious recipes, I won over my father in law with your cole slaw, after years or eating my mother in laws blah cole slaw he said to me he could eat mine by the bucket =) thank you, thank you, thank you. Thanks for another delicious find! ), 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? Faced with the prospect of 20 frozen bananas, I made one loaf hesitantly…bourbon? mango banana sauce. You see these babies? If I wasn’t already convinced you were a wizard, here we have it folks. Perfect! Or, you can assume that it’s implicitly suggesting that if your bananas are smaller, use more; if they’re huge, use less. How could it not be the winner? I plan to make it, bourbon or not, every time I have browned bananas. It’s rising, but in a flat, flat plane. my ski team bought waayyy to many bananas at fall camp this year so naturally ( since were all a little picky about ripeness) I have been nominated to bake chocolate chip banana bread. 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. I made this exactly per recipe… except, second time substituted ALL flour with whole-wheat flour as an experiment. I’ve wanted to make something from Smitten Kitchen and saw the opportunity when I had some aging bananas. I saw a recipe from (gasp) America’s Test Kitchen where they took unripened bananas ( I believe 4…maybe 5??? There’s no nice crumb separation like there should be. But, I will try it this winter, promise. I upped the Bourbon to 2 tablespoons (the only change to your wonderful recipe). 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. That is quite a testimony to your cooking, Deb! I should have gone with a full cup. My only concern was that it took longer than 60 minutes in my oven to get the middle of the loaf cooked, and then the outside was just a little over done. This turned out perfectly and was super delicious. Mix three to four ripe smashed bananas with melted salted butter in a large bowl. Banana bread is pretty easy to make low-fat and sugar because most of the moisture and sweetness come from the bananas themselves. This is the best banana bread. It was just what the doctor ordered. I’ve made this recipe countless times using grams and cups, and every time I measure in grams it turns out too moist… It ends up like a pudding rather than a bread. The only flour that I have found you can truly sub in any recipe is Bob’s GGF 1:1 Baking flour. The house smelled heavenly at this point and I was tempted to skip making the bread and just pour that over ice-cream…but since I had already measure everything else out I stuck with it :-) Needless to say best banana bread ever :-) Thanks for recipe and ideas! Baked them in a muffin pan. Thanks for all the fabulous recipes. The only modification I have made, is I use 1 tablespoon of Jack Daniels per banana, 5 super ripe bananas (if I compare my bananas to the picture, mine are almost all black) and I omit the ground cloves. Eryn – You have excellent taste. That’s it! I used different GF pre-mixes and it always tasted funky. OMG Deb! Everyone loved it. Very moist bread too. Made this and brought it to work today. Definitely with you on the banana thing: if there’s any green on them — ANY — I won’t touch them. 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. For a vegan option, substitute 48g coconut oil dissolved in 3 Tbsp boiling water. I typically do 1c a gluten free blend (Pamelas or King Arthur are my go-tos) and then a 1/4c almond flour and 1/4c old fashioned oats to boost the structure. I will be using this one consistently from now on. 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. On Friday, a coworker was trying to get rid of hers when I piped up, “You could just make banana bread!” 1 tablespoon (15 ml) bourbon (optional) It’s still cooling on the counter, but I’m pretty good at baking so I think it will be delicious. It’s one of the most delicious banana breads I ever made. It is super moist, which I attribute to the four, full size bananas. Thanks for always having the best go-to recipes!!! 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. Also, I’m a nutter so i added 1/4 c of pecan bits. But BOURBON, butter and brown sugar and voila–magic!! I might play around next time. So I was surprised when, after baking, it tasted like something was missing. I know JUST what to give you. It also helps to reduce the sugar and increase the flour. I only had 1/4 cup brown sugar, so I supplemented with white & I toasted up a handful of walnuts because banana bread without nuts makes me sad. Congratulations on your most recent recipe! The only problem I have had is that I don’t have any bourbon in the house; I have taken to using spiced rum in its place, which has yielded very tasty results thus far :). I was craving banana bread today so made this, and it was SO yummy…I put chopped strawberries in with the batter so they turned all gooey and yummy on the inside. More specifically, it’s the molasses in the brown sugar. You also had me at “you can make it with a spoon”. Just break off a chunk, lightly push in any large straggling bits and drop them in the pot. Oh, also added some chopped pecans and coarse sugar to the top and made muffins instead, 350 degrees for about 22 minutes. I loved how stupidly simple this one was (mash, mix, dump, bake). Made these yesterday, but I forgot to add the baking soda! banana bread crepe cake with butterscotch. Have you tried that? if i use unsalted butter, about how much salt do you think i should add? Deb, unfortunately I don’t have it. Deb- any words of advice? Then you bake it, spread it with almond butter and die happy. Unless they’re well-disguised, they make me gag. Awesome! :). SO GOOD. Have you ever doubled the recipe and put it in two regular loaf pans? bananas and butter went into the food processor – processed. I keep trying to tell my husband it turned out bad, so I can hoard it for myself. We wait for the skin to get almost completely black to fry bananas, they’ll have a perfectly gooey texture. I love your site and have made so many of your recipes- and they always turn out great. I think so! Well, in here, with all the banana goodness, it didn’t! Is this unrealistic for banana bread? I am definitely making this again!! 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). Amanda — The recipe should be pinnable! I just had some for my breakfast and dear God. This bread has a great rise and good browning. Thanks for this marvelous recipe Deb! Once as written and the second time with mango and rum subbed for the banana and bourbon. That was awesome. I bake in a little electric OTG which makes temperature control fairly difficult. Normally, I would assume it’s the leavener, but there’s no acid in the recipe for it to react with it. It gave it a wonderful warm flavor, but I’m curious about what other liquors might do – next time I might add cachaca instead (and lighten up the sugar), or some armagnac if I can get my hands on it. 1/3 cup butter = 75 grams. I think orange zest might work nicely with all the other spices. I made a banana bread that I thought was good and my daughter told me I have to try this recipe. !” So yeah, instead of the spices you suggested, I used 3/4 tsp. Just perfect. Still love it – in cake or bun form it’s delicious. Thanks so much for the recipe! Thanks for the inspiration! I just pulled this (in muffin form) from the oven, and I had to get a fresh bite. Less sweet than my own personal recipe but much more complex flavors. Also, easy. Thanks Deb! It’s hard to mess this one up! 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. My kids put chocolate chips in half of it, but it’s better without them, I say. woah, super yum. I’m sure you mustn’t be from from the U.S. because in THIS country, the term “jacked-up” means “messed up/ bad/ wrong, etc.” After my initial confusion, it very apparent how the term “jacked-up” could also mean “made much better after some significant changes were made”. Absolutely delicious! Thanks for all your wonderful recipes! But I also had really big bananas. I ended up switching it out with baking powder…the bananas IMO aren’t far enough for banana bread, the need to be all brown with black spots, if not just solid black. 1/4 c. butter, melted I dribbled yogurt down my shirt this morning like a toddler. We had bananas sitting on the counter getting brown, we were going to feed them to the Iguanas .So I did some reading and saw that the browner the bananas the better the taste in baking.We had a small gathering to go to and decided to see what recipes you had for bananas. Baking powder always works because it has the baking powder and an additional acid for it to react with. Hey Deb ,thank you for replying..ah would love a one layer mascarpone coffee cake.. I roasted the bananas in their peel @350 for 30 – 40 minutes. You have made me so happy. I swapped the bourbon and cloves for rum and cardamom, just based on what was around, and this is hands-down the best banana bread recipe I’ve ever made. The 5 Stages of Double Chocolate Banana Bread. I normally search through this site, Serious Eats, and The Kitchn first when looking for a recipe, and then came across this bad boy and had to try it out. Hi there, I made this banana bread this weekend and it was AMAAAZZZIINNNGGG. In a large bowl whisk together pumpkin purée, oil, eggs, and sugar. Is my bread completely ruined – any way to fix? Well, I think jacked-up is a swell title for it, though I don’t live in THAT country, so what do I know?! Also, I checked mine at 40 min and it only needed a few more minutes to fully cook. Mmm. Deb, I have made this so many times since you first posted it that I know the recipe by heart. See what a good kid I am? People, don’t look anywhere else for a banana bread recipe. One more thing. Otherwise It’s a tasty recipe though Id like to see how it’s be with walnut or almond liquor..next time!! 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. Articles about collection/smitten kitchen on Kitchn, a food community for home cooking, from recipes to cooking lessons to product reviews and advice. Bless you. With bean-based ones, it was gritty. With or without bourbon, with or without extras like walnuts or fruit (I’ve done blueberries or chopped strawberries) or chocolate chips, this is just the best. 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! I’d been meaning to try it for a while and finally did. I want to do these loafs as holiday gifts. I’ve scrolled and scrolled … and scrolled! I put a few pieces of pecans on top, looks pretty. Hi Deb – I commented on one of your posts earlier saying that I am a beginning cook and asked you to recommend some cookbooks for beginners. Thanks for the recipe Deb! I (what a lush) have both on hand…. Perhaps still a bit too ripe, even! Best banana bread recipe ever. Sad to say, I apparently od’ed on bananas at a very young age and since then their taste and texture when fresh (no matter their relative ripeness) has always turned my stomach. The sacrifices he makes … He loves that he helped make the bread and so while he’s normally a picky eater, he proudly devours this. This is DEFINITELY the best (and easiest) banana bread recipe I have ever made. Like so many others, I had no bourbon in the house! Very yummy, will definitely be making again! A billion stars! I tried this jacked recipe without the bourbon (sadly) and it was so moist, so brown-sugary, so good. You’ve turned a kitchen-shy college wife into a bonafide smittenkitchen cook :). I usually leave out the cloves and nutmeg. and I keep accidentally splashing in more than the recipe calls for. I almost blasphemed during Lent because of this recipe. Marinate the chicken: Combine the olive oil, vinegar, garlic, paprika, and salt in a bowl. I’ve got a mild but annoying hand-related disability, and IDK about other folks but I find this to be so much easier. 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!). I didn’t realize the cherries would burn, but some of them were fine and it ended up looking more balanced after picking out the casualties… I gnoshed on some and they were VERY burbony… and tasty! I buy bananas and then wait until they go that brown before I eat them. 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.