smitten kitchen banana bread

It’s still cooling on the counter, but I’m pretty good at baking so I think it will be delicious. I’m only saying this because I’ve been playing around with pumpkin bread and I always want to put more more more pumpkin in and then there’s this point when what you describe happens — it’s basically just a little too damp and becomes dense. thanks so much for posting it. I used four bananas, and they were definitely at the “near-oozing” stage of ripeness, so they probably had more moisture in them than yours did. I’m sure everyone on their post-holiday diet will hate and love me :-). I’m thinking either my oven isn’t quite accurate temperature wise, or that I need to add a squich more GF flour next time. Thanks! I’ve been meaning to come back and tell you just how much I love you! So bizzare that I was hoping to come here and find a banana bread recipe because I have some freckled bananas just waiting to be used. This combo still rises nicely; isn’t too tough, and is even toddler approved! I mean, nut-likers will eat it either way, right? What are doing for your birthday? This has been my main banana bread recipe for 7 years now! 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. I like using four bananas, olive oil instead of butter, 1/2 cup of brown sugar with a couple swirls of honey, and subbing 1/2 cup of the flour with whole wheat flour. OO a new idea for your site.. “ask deb” Swapped-in my favorite pumpkin pie spice mix (includes your spices and cardamom and ginger) for the nutmeg/cinnamon/cloves. I think the processor added more air into the batter. Yum – more brown bananas needed and then roasted. This is hands down the best! Thanks!!!! My brother (a VERY picky eater), loved it! Thanks for the great recipe! Usually about 1/4 to 1/2 teaspoon fine sea or table salt per “stick” (1/2 cup per butter). A whole bunch of cooking notes and tips: First, crepes are magical. I keep trying to find a banana bread recipe that is easy AND delicious. You really can’t beat something that can be made in a single bowl with just a stirring/scraping implement. My husband bought something like five huge bunches of bananas a week ago, and I had exactly 3 1/2 bananas that reached the freckled stage. I’m planning to make a light sugar glaze with it and it’ll be Shabbat dessert tonight. Yet ANOTHER terrific recipe! I think, according to Chiquita, that you like perfect bananas: “I’m Chiquita banana and I’ve come to say – Bananas have to ripen in a certain way- When they are fleck’d with brown and have a golden hue – Bananas taste the best and are best for you – You can put them in a salad – You can put them in a pie-aye – Any way you want to eat them – It’s impossible to beat them – But, bananas like the climate of the very, very tropical equator – So you should never put bananas in the refrigerator.”. 1 teaspoon (5 ml) vanilla Just made this and couldn’t wait for it to cool to try it, so I had a warm slice. I divided the flour into 95 grams of wholemeal and 95 grams of regular flour. Maybe something with cheese and/or garlic? I put some peanut butter in there to make up for it- hopefully that will be successful. Not spotted but down right black, my mother says, the riper the better. I used smaller sized pans and burned my bread slightly but it was still good. I must say, it’s making the house smell lovely! This looks amazing. So while the bread was great on top and halfway down the middle, I found the texture a bit gummy (?) I added 2 handfuls of mixed, broken nuts (walnuts, hazelnuts, cashews) to the mixture. But, to my surprise, we were able to have a some a few mins. 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 would either cut the baking soda to 3/4 tsp or bump up the brown sugar to 1 cup–that probably would be sufficient to neutralize all the soda and keep the lift. Thanks again, Deb. Get the recipe: Smitten Kitchen’s Banana Bread. Great recipe, thank you. I also only used a beaten egg white (instead of a whole egg). We’ve had it for two years and barely made a dent. In the end I stopped baking because the top was getting very brown! Or is that a sin? I might even play with cutting the sugar even more next time to a scant 1/2 cup. Well, this will be my husband & I’s first Thanksgiving in our home and we have decided to make dinner on our own. Did it need to be baked longer or maybe I should have used less banana for less moisture? It came out perfectly, and the spices were just right. They get liduidy soft but that can make for extra moist banana bread! My near black bananas were extra large and soft so the mashing was easy, but I managed to explode most of the butter into the microwave while melting it (oops, won’t try that technique again), so I added a bit of oil to make up for the lost butter, and I used a bit of pumpkin pie spice and a tablespoon of Amaretto instead of the recipe spices and bourbon. I have NEVER seen a banana bread recipe that calls for nutmeg! But now I have to figure out how to make Bisquik at home! I also added some honey… hmm…. I also put a teaspoon of cocoa and a tablespoon of really strongly brewed coffee. I have nothing more to say. I went for the lower end of the sugar range, but then put a about 1/8c of washed raw sugar over the top to make a crunchy crust. My first batch is baking. Tried this recipe tonight with a few substitutions based on what I had available. Amazing! ;-) I go to your site first now when I’m looking for a recipe. It’s easy, faster and comes out great. This looks delish!!! I find freezing those “aged” bananas adds to the intense flavor… Love the way they slip out of the skins after they thaw!! :D I can never really leave a recipe alone, so I added and changed up some things: 1/2c honey {fresh from a hive upstate}, a handful of oats, a couple dashes of ground ginger, 1/2 as much butter {unsalted}, with some walnut oil to compensate, and some extra burbon. Thank u ❤️. My son is allergic. And I want to echo Megan’s comment above (#302). I’m not sure. Thank you Deb! 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! Also used 1 cup flour and 1/2 whole wheat, so I thought the buttermilk would keep it moist. i only had 3 bananas, though. @Genevieve I’m not Deb but that sounds amazing! Delicious and loved by my family. I will be using this as my go-to banana bread recipe forever. The end result was marvelous and the spices were just perfect. Ah, what he doesn’t know won’t hurt him, right? This was the ultimate holiday bread yesterday, and then this morning, after a night of settling into a dense, moist loaf in the refrigerator, it is unbelievably delicious: ready to be eaten cold and straight, room temp with a dab of cream cheese, or lightly toasted with butter. Fabulous. This is more of a general question but when you list brown sugar measurements, are they supposed to be packed or unpacked? The post will be coming soon. i did put in 3 T. of golden rum. Would be good with nuts too. Oh so delicious and moist muffins! Delicious! Well, mine is baking now. You must learn to love the freckle! I’m not even finished eating the first muffin I pulled from the tin, piping hot from the oven. The recipe is from one of my favorite bloggers and cookbook authors, Deb Perelman from the Smitten Kitchen (as if she needs introducing). Will be making this anytime I have old bananas from now on! I also used cake flour. :-) Is the bourbon for flavor or does the alcohol do something for the recipe? We are about to eat one before we go to sleep. I’ve got some Maker’s Mark bourbon infused with dates (let sit for several weeks, then strain and bottle) – it’ll be pure magic in this. This should be obvious from all the rest of the comments saying the same thing, but this is the best banana bread recipe that exists. I made this on Wednesday night at midnight… those black bananas were staring me in the face. Win-win-win. I think I just found a new favorite banana bread recipe. Which, incidentally, it never has. Just 30-minutes in my covection oven and viola! Awesome yummy treat!! (I only used 1/2 cup sugar so I reckon it’s okay for lunch, eh?) Aunt Dorme is turning in her grave as I type, my brother may never speak to me as I have substituted his all-time-favorite family recipe for this. Can you substitute or have an alternative recipe if you want to use honey? Very moist, dense, but not heavy. Love it!! Thanks again for another winner! M – Even funnier that I spelled lily wrong and had to go back and edit it AND I’m using the new Firefox with the built-in field spell-checker. I’m so glad I found it and can’t wait to start reading my very first blog! Whatever it is, it’s good for banana bread. It clashes a bit with the cloves (in hindsight I should have predicted this). I can’t wait to try it in the morning! I followed the recipe absolutely to the letter (minus the bourbon) the first time, and the second time tried the simpler version from which this one was adapted. It is my new favorite recipe right now- it’s one of the best banana breads I’ve ever had. My nanners were well beyond this but I was still looking for a good recipe for them. I really should try the healthier revamp version of this recipe, the one with crunch millets! No one even wants to wait for the bread to cool! Would it still be as moist? Buckwheat-based came out flat. Recipes. Freckles hit the trash every time (sorry!). The texture. These are great! If you make these into muffins in a non-stick pan, then you won’t have all of that pesky one-handed slicing and wrapping of the loaf to do. Post author: Post published: December 27, 2020; Post category: Uncategorized; Added an extra 1/2 cup of flour, again to bring the mixture more to the consistency of a quick bread batter. I don’t know why the nuts make a difference, and my issue is certainly less important than allergies! Tastes delicious! I’ve been making several different recipes of banana bread recently. I also love bananas ripened just as you do… these babies are also great frozen for fruit smoothies…Yum!! After having an intense craving for it for two days straight (currently in the 9th month of my pregnancy) I started scouring the internet for recipes. (Love love love over-ripe bananas too) :). Thank you, Deb, for another perfect recipe! Thank you for the wonderful recipe! I just made this recipe last night, and it will be my go-to one henceforth! also, i was craving this bread (which i’ve made once a week for 4 weeks now) a couple of days ago and i didn’t have bananas. Very nice even though I didn’t have bourbon and ended up using Baileys!!! I love your site! Will this recipe work for muffins? Baking powder always works because it has the baking powder and an additional acid for it to react with. I made a mean one before but this recipe blows it out of the water. (Because of this, I lowered the temperature by 25 degrees). This is easily the favorite for all the people in my house, ranging in age from 4.75 – 42. This also happened to me when I made your marbled banana bread. I admit though, I did tweak it slightly. Yikes, I don’t know what I’d do. I use a digital scale when baking and I really appreciate the gram measurements. Amazing. Wow.. Thanks for another delicious find! banana, nutella and salted pistachio popsicles. I like even smaller things than you, apparently, so made this recipe into muffins.Could not skip the nuts, so added some walnuts. You know how I feel about banana baked goods, and this one is definitely going on my to-do list! Jenney — Bourbon was just for flavor. Dear Deb, Thank you for the banana bread recipe I’ve been looking for all.my.life. I made this last night in 2 small tins and it was Perfect in exactly 40 min. I usually add some ginger because I feel like it suits the flavors of this recipe. :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. this banana bread has changed my life. I always use the higher amount of sugar (it’s cake for me, really, not bread ). 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. About every other week I see bananas starting to go bad in the corner of our kitchen, and I am starting think someone has a plot out to get me because they know if they leave them there I will resort to baking banana bread (someone left enough for 2 loaves this week…) Whenever I use this recipe it is gone before the next morning. The aroma filling my house was almost too much to bare for the hour it was in the oven. If the batter is dry, put in a tablespoon or two of milk (even better use half-and-half). we tweaked it a bit to fit what we had in our kitchen and added chocolate chips. :( Thanks. Jen — It’s definitely likely that freshly ground spices are much stronger. There was only a slight hint of the coffee flavor and it complimented the brandy flavor nicely. Bananas and coffee are both tropical and you wouldn’t BELIEVE how delicious they are together. Thank you again, I’ll soon be testing out more of your recipes in my little kitchen on the surface of the sun! The flavor is devine. 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. And also, though it goes without saying by now, mixed it with one hand. Proudly powered by … I hope you get that vacation real soon! [Psst! I will definately keep your recipe but will use nuts instead of spices next time. Thank you! Hm, I am sorry to hear this. About how many cups ofbanana should i add to the batter? Then, got home and I thought: we definitely have enough for Banana Bread. As noted, I made muffins (came out with 12 using almost filled ice cream scoop method) and they cooked up pretty quickly – just over 20 minutes. Banana discs. Also, I’m at altitude (near Denver) and I don’t change a thing to adjust for the altitude. We didn’t have any pan suitable for this so I baked it in 4 coffee cups and got banana rolls. but glad to have stumbled onto your site. I absolutely adore it, and it is the banana breadiest of all banana breads. See what a good kid I am? A second Canadian stop is definitely warranted…Montreal’s closer to NYC than Toronto is, and the restaurant scene here is AMAZING! The sacrifices he makes … All natural all good! YUM. One of the comments I read on the way down here made me think that. 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. You are awwwwesome. Didn’t “jack” them up as I didn’t have the stuff to do that. YUM! Thank you for another great recipe. Thanks for the recipe…my house smells amazing! The bananas I used were highly spotted with black stalks, although there wasn’t so much as a touch of brown on the fruit. Making this today as I had 3 bananas left over from the double chocolate banana bread yesterday. Didn’t have bourbon so used Captain Morgan’s Spiced Rum. This will be my new go to recipe for making banana bread. Recipes. So I was surprised when, after baking, it tasted like something was missing. Finally put it together today and I was delighted it came out as well as it did! I’d definitely like to try it again but what could I change to increase my chance of success? How did I miss this marvelous recipe when it was first published?! You’ve never failed me, Deb! This is interesting and makes sense about the acid, and though I’m clearly an anomaly here, my loaf didn’t rise! I used cupcake tins, to avoid running the oven for an hour in my 112 degree heat. You’re awesome!!! 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. Not a food scientist here at all (read this from someone who is), but I find that the baking soda works fantastically here. delicious. Only took 20 minutes, and they are the perfect size. This was by far and away the best BB recipe I’ve ever eaten. Whadda deal. Even if that damp weather was a long time ago, it doesn’t un-clump when the weather changes. Made it twice now and both times turned out great. And I too split them into mini’s-used muffin tins and the loaf pans. I don’t want a gluten-free subsitute for banana bread; I want 100% authentic, smooth, craving-inducing BANANA BREAD. 1 tablespoon (15 ml) bourbon (optional) I made this recipe today, I must say wow! use command+F/control+F to search all the comments with whole wheat flour. Thanks Deb. Hilda. Looking forward to making the recipe another time, exactly as described. My subs: Wheat-free, so I used a semi-random combo of whole-grain spelt flour, brown rice flour, and some chick-pea flour. Comments go back to 2006 and people are still commenting on this recipe. make again. Why is this banana bread so risen as opposed to your crackly banana bread? i am hungry. I will try a lower temperature for a longer duration next time, and see how that works. pecans I had leftover from something else. My boyfriend (transplanted to NY from Georgia) has this amazing southern tiramusu recipe with vanilla wafers, whipped cream, and bananas cooked in bourbon and brown sugar– I think your recipe is the bread version of that. I just made it again, and I love it. I had yet to reuse one of those recipes…until now. Just made this last week, plan in making it again tonight! Thanks. Deb, I’m helping push comments to 500! Also added a hardy handful of toasted walnut crumbles, and substituted half of the ap flour for whole wheat flour. I thought I had to give up baking until my arm is better but no, Smitten Kitchen comes to my rescue again! How I should adjust the baking time, or even the temperature? I think I’ll try it again wihtout the alcohol but maybe with the chocolate chips, and perhaps using veg oil instead of butter…and maybe even cutting back on the sugar a little more (makes me feel sooo smug when I do that!). 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. The structural integrity of the bread might be improved with another egg. I love this site. 1/3 cup butter = 75 grams. BTW, 1 bowl is perfection! double chocolate banana bread. I decided to try your zucchini bread recipe because it looked good and I love the name of your website. Thanks! Oh my, this now replaces my previous favorite banana bread recipe. Hooray for booze and banana bread! So instead of banana bread I’ve got banana matzah :(. 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’m new here, but already thoroughly smitten. Yaaay, Deb! and chocolate(: Oh! Less sweet than my own personal recipe but much more complex flavors. Preheat the oven to 350°F. 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 Amanda — It freezes well. Again, as another partial compensation for the substitution of passion fruit pulp for mashed banana. I just had some for my breakfast and dear God. Terrific recipe!! I CANNOT wait to make this! Transfer the batter to a buttered loaf pan. The brown, spotty, past their prime and about 36 hours from luring in fruit flies bananas? I made this last week with bananas that were splitting open and disintegrating in my hands. I’ll be tagging this recipe as a keeper and may add rum/walnuts for another batch! I can’t wait to try it! Place baking soda, salt, cinnamon (if using), flour and cocoa powder in a sifter or fine-mesh strainer and sift over wet ingredients. This yielded, indeed, the best banana bread I’ve ever tasted. I’m usually not a baker, so I’m not too experienced at high altitude modifications–does anyone have any brilliant tricks for this dilemma? It took a full hour to bake. ”. Thinking of making for break fast and easier than slicing a cake (not that it’s so taxing!). I had freckly bananas sitting on my counter, and was looking for a banana bread recipe. Why I've Made Smitten Kitchen's Meatloaf for Over 7 Years. Deb, unfortunately I don’t have it. But I probably still won’t share with you, hee. Egg beaters instead of eggs, and agave nectar (about 1/3 cup) instead of brown sugar. I have the same problem with bananna vs bannana bread…by the time they are ready I am eating them. Another excellent recipe. These are bringing back childhood (well, teenagerhood) memories. Also, I’m a nutter so i added 1/4 c of pecan bits. I bow very low. I made this recipe 2x and it made 24 muffins. This recipe is amazing! Dear girl, I think a vacation is a bottle of wine and a game of checkers. I haven’t made it in years. Strangely, I love artificial banana flavor in candy and pudding. So I put my bread in the oven and just as I closed the door I saw my butter sitting on the counter. Pour mixture into a buttered 4×8 inch loaf pan. SO GOOD. Deb, I will continue to campaign for your humanitarian award for making people happier through better food. guar gum/xanthan gum added per cup of mix), and it is delicious – a moist, even crumb and fabulous flavor with the spice blend + bourbon! What I really came here to say is that bananas are inedible until they get to the point of ripeness pictured here. Instead of sprinkling the baking soda and salt onto … One million times thank you … I can’t wait to be bold enough to cook another of your recipes. Mmmm…. xo. Well, in here, with all the banana goodness, it didn’t! need eggs but my CSA comes Wednesday and I can no longer tolerate eggs from the supermarket. With the larger pan the loaf of course didn’t rise as high, but it still looked nice and was done in 45 minutes. It will need less baking time. Then I thaw them before I make them into banana bread and OMG they are even more fragrant and amazing. Up there, you said, “nut-lovers will eat it either way,” but it’s not true! I have about one liquid cup of whiskey caramel sauce I need to use up. 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 have it in the oven now – the only modification is that I use cabin fever, which is a maple flavored whisky. My banana bread-obsessed husband is in full agreement. If so, how should I store it? I also have your graham crackers in my oven right now. I introduced my Ultimate Banana Bread, a new recipe, in April 2020.] OMG, this is the best banana bread I have ever, EVER tasted! Yeesh, there are a lot. Pinch of salt 1/4 cup golden flax seed meal And you have excellent taste in bananas. It was moist and dense and amazing. I added a few chocolate chips (because I have trouble baking anything without chocolate), which went great with the bourbon! ? My kitchen – whole house, rather – had not smelled that fantastic in a while (in terms of baked goods, anyway). This is the best banana bread I’ve ever had! Not much to say that hasn’t been said: this is fabulous! Glad the banana bread worked out. And yes, this is FABULOUS! I had the exact bananas you were describing in my fruit bowl. Guess my diet will have to wait again :). Add the chicken pieces and toss to coat. I’m a Southern girl at heart and must have my biscuits at Thanksgiving! I have one college-aged, male roommate that LOATHES anything gluten-free since it tastes like diet food. it was delicious and moist even though we only had 1/4 cup butter! I had 3 blackened and shriveled bananas wasting away on my counter, and now they have been transformed into glorious morning muffins! I use 3 mini pans for one recipe and bake for 45 minutes. I dbld the amount, but it still was not a strong taste of bourbon. Thank you. Thank you!!!!! I’m sure you were equally careful to measure out exactly one tablespoon. 1-1.5 cup (120-190 grams) flour. Yummm. I just made this for the second time ths week, and likely the hundreth (is that a word?) I made this banana bread twice in 3 days, and I have eaten almost all of it. Do you have any thoughts? I woke with the urge for something warm, spiced and fragrant and this hits the spot – and how. Sprinkle the baking soda and salt over the mixture and mix in. (Some states have ridiculous blue laws; hell, I couldn’t spontaneously make this on a Sunday.). Its slightly denser looking than yours, but thats the way they like their banana bread Downunder, I know this is going to be a hit at tea this arvo, and I WON’T be disclosing the nature of that secret ingredient, no one needs to know the banana bread their toddler is devouring contains a cheeky hit of Jack Daniels! Yum! That is a darn good banana bread. I keep trying to tell my husband it turned out bad, so I can hoard it for myself. New here? This recipe is amazing! I just made these, and have to admit that I did pour a little heavy on the Bourbon…so tasty!!! So my 4-year-old and I decided we should stock ou rfreezer for the summer smoothie season! The flavor was so good! I’ve used this recipe a lot within the last few months-I made a few and wrapped them in pretty cellophane as Christmas gifts. Thanks Deb! Then … I thought … no way! That one was gone in about 4 hours. Yaaay!! I have tried over a dozen different banana bread recipes and, while I’ve always ended up with banana bread which means of course, happy, I’ve always left thinking “Well there’s probably something better out there yet.” But now! I used rum emulsion instead of bourbon, just because I don’t have bourbon, but I do have rum emulsion; I also used unsalted butter so added 1/2 tsp salt to the mix and I added 1 cup of toasted walnuts – because I just have to have walnuts in my banana bread. Makin’ it that way today, in fact. (You’ll have a little over 1 cup mashed banana total.) It did take a bit longer to bake then expected but that might have been my choice of pans. Love the addition of the cloves…I hope I have some in the spice cabinet. Alex likes the idea. Thank you Deb, your recipes are amazing! But the inside won’t cook. i always come back to it. I love it. Hang in there. I wanted to make your new crackly banana bread, but realized I didn’t have millet, so ‘resorted’ to this recipe … for a banana bread fiend, this is amazing. Just made this. 3 to 4 ripe bananas, smashed Recipes. One question though… The bread is delicious but the loaf usually comes outs smallish/flatish for me. It smells sooo amazing right now, it’s going to awesome to dig into these babies tomorrow morning!!! I put the dry ingredients in a jar to take to my boyfriend’s place since he has no baking supplies, so some of the dry ingredients got mixed (should have packed them separately), but I generally kept the sugar and flour separate. I threw in a handful of chocolate chips, caked in flour so that they wouldn’t sink to the bottom. The only difference in mine was that I had no bourbon in the house, so I subbed in some maple Crown Royal. Anyway, love, love, love. highly recommend it if you are going to jack it up! I have made your apple sharlotka several times already with great success. They were more like lil chewy small size golf balls.. instead of the nice light fluffy 1s my aunt makes. Since we’re clean out of Jack, I opted for 2 Tbsp Fireball Whiskey and omitted the cinnamon altogether. ), 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? Good luck! Yummm-O! Many years ago my husband came home from work and had said I might be interested in a new cooking website He said a guy that worked for him has a wife that just started the site.I have been a followe ever since. I’m going to try with one less next time, and using a measuring spoon, instead of my hand, for the baking soda. I made two batches, the first with my three remaining bananas that were so very old and the second with fresher ones. I love this site xx, Ooh, p.s., I used ladyfingers bananas instead of normal big ones, but I used 5 instead of 4…would that have been an issue?! Best damned banana bread I have ever had. I didn’t know how to fix it so I added one more banana and an extra egg. Oooh. So good! I’m about to make this for the second time, and just read all the comments. A sweet and spicy aroma wafted through my kitchen as the banana bread baked. It smells so good! Amen to that. 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. I wasn’t sure whether bananas are considered such compounds. 10/10! I’m not sure; it could be a difference in ingredients, as I always get a very nice rise on it. right in the centre, at the thickest part. Enjoy! It’s in there now and the biggest tester (my 15 year old son) will be home soon to test it. I can’t believe you only have three “bananas” recipes in all your archives (I already made the “monkey cake” for my daughter’s b-day party). It’s gotten to the point where I buy bananas and just wait for them to brown so I can turn them into this delicious bread. Help! Jul 21, 2012 - [Psst! Thanks for putting the measurements in grams. I absolutely love this recipe, I do not even own a hand blender so trying to whip up all these recipes that call for one by hand has been disastrous. Thanks! One-bowl quick breads can still have a tender crumb, as long as the ingredients are combined well without over-mixing. NOTHING is better than a freckled banana! Been making banana bread for years; thought I’d give this a shot as almost everything from Smitten Kitchen has been exceptional. Gets better on the second and third days. I have made this three times now in the past three weeks and my fiance and I love it.

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