Not Your Mama’s – “Jacked-Up” Banana Bread

PUBLISHED ON: 09.22.2012

I eat bananas at the peak of yellow…Not a shade before, not a shade after.  The problem is I buy more than one banana at a time. Which equates to having a half-dozen bananas that have passed their shade of yellow.  Now at shades of black, I toss them into a ziplock freezer bag, and into my freezer.  Fast forward a few months, and I suddenly get a hunkering to do something with my stash of frozen black bananas.

Like everyone else with a stash of overripe bananas, I make banana bread.

Smitten Kitchen  has an over the top banana bread recipe.  This is a NO MIXER needed, slightly boozed-up version. This is one good banana bread recipe! You will be hard pressed to top with any banana bread recipe that you may have lying around.  I will even go out on a limb and say if you have a family favorite, toss it, this one is better.

“Jacked-Up” Banana Bread
Makes 1 loaf
Recipe from Smitten Kitchen
3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar (depending on your level of sweetness, that your prefer)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1-1/2 cups of flour
 Preheat the oven to 350 degree F.  With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.  Mix in the sugar, egg vanilla and bourbon, then the spices.  Sprinkle the baking soda and salt over the mixture and mix in.  add the flour last, mix.  pour mixture into a buttered 4×8-inch loaf pan.  Bake for 50 minutes to one hour, or until a tester comes out clean.  Cool on rack.  Remove from pan and slice to serve.

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page