smitten kitchen marbled banana bread

I was referred to your site by another friend and I can’t wait to try your recipes.. Because 4 * 35 = 140, not 130. Your Banana Bread recipe was super delicious and easy to follow. TIA! When you require remarkable suggestions for this recipes, look no additionally than this listing of 20 finest recipes to feed a group. Could I substitute the banana for pumpkin? I find myself answering questions over e-mail a lot. Any thoughts on what could’ve gone wrong? Sometimes bananas vary widely in size, and sometimes I like to use more than the recipe calls for a boil them down a bit to get a stronger banana flavor. There’s a (delicious) crust, so it’s not a case of a too low oven temperature. When it came out I let it cool a bit and glazed it with a brown butter glaze. Will definitely be making it again. I’ve been meaning to try this one for awhile, but like you I always eat the bananas instead ;-). Congratulations on your most recent recipe! Deb you sure know how to bastardize a recipe! I make your Jacked Up Banana Bread all the time to great acclaim, but have never made Chocolate Banana Bread. That was more my liking. :-) xx, Helen | Helen’s Fashion, Beauty & Lifestyle Blog. Only because … well … you don’t want to know. Wouldn’t the bourbon be great in this as well? People, don’t look anywhere else for a banana bread recipe. 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). It came out perfectly, and the spices were just right. It is my new favorite and I will put it in a “safe” place. I wouldn’t change a thing. IDK if the extra banana diluted the other flavors, or: 2) The second time I forgot to add the tablespoon of liquor. This has been my FAVORITE banana bread recipe and I had it memorized. Just 30-minutes in my covection oven and viola! A splash of maple syrup works too, and I’ve been fairly liberal with the amount of bourbon as well! I also thought the bread had too many chocolate chips (and I’m a chocoholic) and tasted too much of cinnamon; the banana flavor was lost. I’m not a huge fan of banana bread. Thank you Deb for this recipe. Again, thank you for sharing! Super good recipe. that said, with just the addition of the nutmeg, i could hardly taste the bananas, so adding even more powerful flavors would, in my mind, overpower the banana flavor to an even greater degree. What surprised me that everything is still tasts amazing without it. 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. Do you have the nutritional info for the recipe? 1 teaspoon (5 grams) baking soda Celeste – I like the way you think, despite your affection for tinged green bananas. I hope this means we finally get to meet. My son said to make sure this gets on our “make again” list! I’ve got the other loaf in there right now, awaiting a better reason to eat it than just “snacking.” Oh, the joy of mini-loaf pans. The taste is wonderful and makes up for it, but I’d really like to figure this out. And I used one-third white whole wheat flour to two-thirds AP. Yowza! Brandon, Mr. Woodford Reserve, will heartily approve. I wonder what could cause this? sinfully delish. [Psst! I put some peanut butter in there to make up for it- hopefully that will be successful. Serve warm. Hi Deb, This is one of the best recipes I’ve ever made. (And pull out the butter, too, but that stays separate.) Hmmm I made this last night with extra cinnamon, nutmeg and cloves, and Scotch whisky instead of Bourbon – it smelt and tastes delicious but I think the whisky adds a slightly odd aftertaste that I can’t quite put my finger on and am not sure I’m a big fan of. I don’t know what’s going on, but your ads are making your text jump all over the place. I made an adaptation of adding a table spoon of Praline Liqueur as well as the whiskey/bourbon it smells and looks great. Tastes delicious and so easy! The addition of cinnamon to the “plain” banana bread batter, marbled with the chocolate batter, gives this bread an amazing depth of flavor. I replaced white sugar with the light brown variety, and cut back on it, too; I added a splash of bourbon, salted butter and then doses of cinnamon, nutmeg and even cloves. Can’t wait for some more bananas to almost go to waste! 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?! I have one college-aged, male roommate that LOATHES anything gluten-free since it tastes like diet food. Which g.f flour would you recommend for the bread to give it a better hold? This was delicious! 44 % 8g Fat. Fat 61g. Yum! One thing I changed for lack of bourbon…I used whiskey. This banana bread (made with bananas that had been brown and in the freezer for a loooong time) was fantastic and a hit with kids, spouse, and co-workers. Sweet mary mother of pearl. Yummm. I had freckly bananas sitting on my counter, and was looking for a banana bread recipe. Well, in here, with all the banana goodness, it didn’t! Great recipe. I’ve baked with that replacement before and not had rising issues. I actually made Marbled Banana Bread gluten free by substituting the flour with King Arthur Gluten Free Measure for Measure Flour. This is no time to fixate on accurate measurements. Perhaps still a bit too ripe, even! Thanks in advance! But is there any alternate for egg? What amount of oil substitutes the amount of butter? Thanks!! Perfection! Would post my photo if the site would allow. Of course, my poor, dear husband was devastated he’d have to buy a fifth of bourbon, so I could use two tablespoons of it. Every time I make it everyone says its the BEST banana bread they’ve ever had. I added Mini chocolate chips to jack it up even more! It was SO YUMMY! It was simple enough that my 3.5 year old daughter was able to help me measure and mix up the ingredients, but exciting enough (with the dividing of batter and additions of chocolate!) I used four very large ripe bananas and added 2/3 cup of semi sweet chocolate chips. I’m thinking I’ll probably even have it memorized before long : ). I may be the only person on this sight that thinks your crackly banana bread is the best- i make it so much people know that’s what I make with bananas now! Would there be a way to add, say, chocolate (like 72%-ish) to this? Another banana recipe to add to my collection. If not, I’ll be sure and post an update to this comment so as not to lead anyone astray! You can use 1 to 2T. This bread is deeeelicious!! Usually poofs them nicely. I used to be able to find it in London. 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). Still delicious. :o). Stumbled upon this and now I’ll have to try it! Comments go back to 2006 and people are still commenting on this recipe. I will keep the recipe and make it again. YUM! Thanks for a terrific recipe! Have tried MANY banana bread recipes over the years – this one is by far the BEST! Result: adorable, tasty, portable little mini-loaves! He spent many years in the Army in South America, and he says a banana isn’t truly ripe until it’s brown and spotty. There is no doubt that this is my new go-to banana bread recipe. 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 wondering if I should half the recipe..and if not, and have extra dough left over, would it freeze well? Super moist, uber flavorful — I loved it (and so did my fiancee)! Or yum. Less than a week after I delivered the ostensibly completed manuscript for that my second cookbook (just 40 days now! I replaced bourbon with a healthy splash of rum, since I never measure alcohol or vanilla in batters unless it’s really necessary. OH EM GEE! The bread was moist and had a great texture. ), I will reduce the chocolate chips from 3/4 cup to 1/2 cup. It’s rare that I find a recipe where I think “that’s it – this is the one.”. Well done, Deb, another triumph! Another note about translating to muffins: I used 4 bananas and added about 1 cup of chopped pecans. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Made this today. Recipes. It’s so nice I’ve mixed up another straight away. I found the jacked banana bread part of the recipe to be a little dry, so next time I’ll try 1/8 cup flour rather than 1/4 cup. Aren’t quick breads grand? Never had a better banana bread and you can really taste the banana :) Shhhhhh!!!! I had yet to reuse one of those recipes…until now. Flavor and texture of the bread is perfect. It’s not too sweet, but just sweet enough. I’ve made a lot of banana bread in my life, and this recipe is hands down the best EVER! Thank you!!! 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. A friend even asked for the recipe. could not find the baking soda (just moved here 2 months ago) – finally found it in refrigerator – in the back unopened. I added a dusting of cardamon, an extra 1/4 c flour to make up for soupy bananas, a large pinch of salt, a dollop of nutty quinoa flour, 1/2 tsp of ginger, and 3/4 c broken up walnuts. (using the lesser amount) If you don't put chocolate chips in your banana bread, then it's not banana bread. I love it so much that I’m making it for a friend. I LOVE this bread! I made one large load that baked for 90 minutes and is still a bit doughy in the middle. Your stirring arm is going to have some muscle on it by the time you’re healed! I made two adjustments—I reduced brown sugar to 1/2 cup, and chocolate chips to 1/4 cup. This cake is so good chilled w/cool whip. This is my very favorite banana bread recipe! It does however have raisins infused with rum and crunchy chunks of walnut (Nigella Lawson’s Domestic Goddess cookbook). My boyfriend couldn’t restrain himself and ate three muffins in a sitting. I keep trying to tell my husband it turned out bad, so I can hoard it for myself. Add eggs, one at a time, alternately with dry ingredients and syrup. I made this last night with three sad bananas, and it was the absolute best way to give them new life. Many thanks! I love the Banana bread ! still on the hunt for that perfect banana bread. Actually good for you too!!! I always got at least one loaf to take back to the DQ staff! so i decided to try making it with about 1 1/3 c. unsweetened apple sauce and 1 finely diced royal gala apple. Use a butter knife or small offset spatula to make a few figure-8s through the batters, marbling them together — but just a little, say, 2 to 3 figure-8s. This is a fantastic recipe. Worth seeking out the dutch process cocoa, but I’ve made it without and it is good every time. Absolutely my family’s favorite banana bread… and I have made many over the years. I do have a question about the flour weights. and it turned out really heavy…don’t get me wrong, it was delish. 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. I also see myself enjoying it with a glass of wine because if im already eating double chocolate banana bread why not. Marbled Banana Bread – Smitten Kitchen. My loaf is cooking right now and I can’t wait to try it! Totally incredible recipe, I am so glad I found it. Thank you for a delicious recipe! Hey Deb! I have to improve on my swirling techniques though. If so, any cooking time adjustments? I put a few pieces of pecans on top, looks pretty. Hope I don’t have any explaining to do when it goes into my toddler’s lunchbox! Made this today, gluten-free for my husband. P.S. So the folks I’m housesitting for left ELEVEN overripe bananas on the counter. YUM! It was pretty gross. Might bail on my usual banana bread recipe (the simplyrecipes one) forever after this!! Thanks so much, Deb. They rose beautifully. Thanks a bazillion. The most common semi sweet chocolate in the US is Nestle Toll House Semi Sweet chocolate morsels. I can’t believe this has been my go to banana bread recipe for 13 years now. I’ve had trouble getting the loaves fully baked in the middle. Replaced AP flour with cake flour. I added the bourbon/date liquid and the cut dates with the vanilla and egg. Three bananas of varying degrees of ediblility, a healthy splash of Fireball (cinnamon whiskey), and pumpkin pie spice remain my swaps. Eew. It should fit in there nicely with your ziti and my breakfast burritos :). The texture. Brilliant! A nice change from classic banana bread. bananas and butter went into the food processor – processed. The post will be coming soon. I made 2 loaves of your bread yesterday (including the bourbon). Is there a way to make the ads stop resizing? soooooooopa easy, to boot! There are workmen in my house this morning and they all eyeballed the Jack Daniels on the kitchen counter rather suspiciously as they passed through the front hall and up to the work area! I think I’d next time I’ll dial back both the sugar and the butter just a teensy bit, but that’s really the only change. I followed the recipe except (a) I only had a little brown sugar left so used a mix of caster and muscavado to reach the minimum weight (b) no vanilla (c) subbed in whisky for the bourbon (d) cooked in a 6 inch cake tin. Could be that spanish bananas, which take weeks to ripen are not as flavourful as american ones? After having a successful loaf following the original recipe, decided to mix things up with the addition of blueberries. This is easily the favorite for all the people in my house, ranging in age from 4.75 – 42. I followed the recipe exactly–came together fast and easy. 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. Or add some baking powder for extra lift? This recpe is a keeper! I want the marbled chocolate graham cracker recipe! Thanks! BUT! A hit! I also don’t have a loaf pan right now, so did baking it in a 8×8 pan turn out like a cake texture, or more like a loaf of bread? The flavor was amazing. Mommy needs them. A swirl of cream cheese works nicely with this combo. Next time I might add walnuts! It’s perfectly moist each time and loves to be toasted with good salted butter. I have been making this recipe for a few years now and it’s always come out airy and perfect. A great banana bread recipe! Maybe something with cheese and/or garlic? Do you have any thoughts? OMG. Post was not sent - check your email addresses! Thank you! It was DELICIOUS. So dense and yummy. need eggs but my CSA comes Wednesday and I can no longer tolerate eggs from the supermarket. According to Rose Beranbaum’s cups to weight, 1 cup of mashed banana is 227 g. I’m not sure I liked the chocolate chips. Yay! I accidentally used white sugar and was so disappointed when I realized my error. I subbed 1/2 whole wheat flour because it makes me feel better about buttery baked goods, and whiskey since I had no bourbon (sigh). Thank you for sharing it!! An Ask Deb feature? And I, too, have started to come to SK the way I go to Epicurious. After forgetting that we had bought bananas, I suddenly had a surplus on my hands and decided to whip up some banana bread (as you do.) I made a vegan version and it was amazing! Well, mine is baking now. Will definitely make this recipe again. Yaaay!! What with all the spices and somewhat inexact bourbon measuring (as per your recipe, of course! 1 teaspoon (5 ml) vanilla 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. Thanks for another great recipe, Deb! Ingredients were fresh so that’s not it. Thanks! xK. My husband and I both went shopping this week and we each bought a bunch of bananas–far too many for the cereal, shakes, and general eating that we normally do. Unrelated, but a very easy way to smash bananas for baking: put them in a closed ziplock bag and squeeze until liquid consistency. And I used whole wheat pastry flour, which works so well! Still tasty though! The loaf was richly flavored, with more depth and complexity than the typical recipe and less emphasis on the banana taste. I am personally a finicky banana lover, must be spot free! I got rave reviews – even after reducing the sweet things to 1/2 c. sugar and 1/2 c.chocolate chips. I always stress out with banana bread recipes that call for 2-3 ripe bananas or 3-4 ripe bananas etc. Also, subbed a dash of Trader Joe’s pumpkin pie spice rather than the separate cloves and nutmeg. I also like Leslie’s idea of making muffins with a dollop of strawberry jam. 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. 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. Thanks so much!! Recipes. Ginger and cardamon if I am feeling the spice train, or a dollop of molasses during gingerbread season. Looking forward to making the recipe another time, exactly as described. Yeesh, there are a lot. Questions for Deb: you often (always?) 2 cups of FRESH STRAWBERRIES I just thought I’d let you know about the 2 opposite meanings for the same term. I made it in a 8×8 baking dish, checkerboarded the batter in 3×3 blobs before swirling and it was done after 45 minutes. I served it warm first, then had it cold the next time, loved it both ways. Thanks again for another great recipe! This is most certainly a banana-forward formulation. This recipe has quickly become one of my favorites. I just made this for the second time ths week, and likely the hundreth (is that a word?) Please come to Denver!!!! Thinking of making for break fast and easier than slicing a cake (not that it’s so taxing!). The deep fudgy chocolate balances so well with the earthy banana flavor. Will be making this anytime I have old bananas from now on! When my husband bit into his first piece he simultaneously let out an “Oh…WOW”. I left out the bourbon (not a fan of boozies in my baked goods) and cloves (had none) but added some chocolate chips and boy, am I ever pleased with myself. This is my favorite banana bread! I am not a fan of spotted bananas (unless they’re in pb& banana sandwiches.) My house smells amazing and the loaf tastes even better. Just finished baking it and now it’s sitting on the counter to cool. https://smittenkitchen.com/2017/09/marbled-banana-bread/#comment-1396087 They encourage make the banana bread smitten kitchen see smart and well fitted. 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 stumbled upon this recipe about a year and a half to two years ago. The fourth banana makes a huge difference — my daughter said the muffins taste like caramelized banana. I used pumpkin liquor instead of bourbon, 1 cup regular flour and 1/2 cup coconut flour, added 1/4 cup of chocolate chips and sprinkled about 1 tsp of brown sugar on top before putting it in the oven. Thanks for the recipe Deb! Made this for probably the 50th time today and as always, such a huge hit! I just found this and knew it would be just the thing for when my crew of kiddos get off the bus on the grey, cold, New England autumn day. Whisk bisquick, milk & cheese together in a bowl until a soft dough forms; beat vigorously 30 seconds. It is the best of all worlds! Mmmmmm. Tag Archives: smitten kitchen banana bread Post navigation Tally Me Banana Bread. I am going to tell people to use this recipe for sure! I will be using this as my go-to banana bread recipe forever. I’m going to be taking some anyway to play with my external flash. ]…well, someday, a video would be very welcome. But it would delicious here. I made this exactly as written and wouldn’t change a thing! Oh, since the butter in this recipe is salted, turn that pinch of salt into 1/4 tsp. I like my banana bread moist and dense, so I hope this fits the bill. I went through all the steps in my head and realized I forgot baking soda! Took a little less time in the oven, abou 45 min. I am a speckled banana lover too, and always daring to tread on the thin line between banana perfection in speckled form, and banana wine because they have gone too far over the edge. But why are you all tossing those lovely ripe bananas? Does the banana flavor come across strong in this bread or more of the chocolate? Baked it last night and it’s almost gone. Used two mini loaf pans filled to the brim and cooked it about 50 mins. His problem is that he can’t eat them fast enough once they’re that way, so he’s been looking for a banana bread recipe. Spotty bananas RULE!!! thank you, this was the best banana bread i’ve ever made. out of the oven (warm). All. All I must say is that without any nuts or chocolate, I didn’t think a banana bread could be so satisfying! I think I end up making it every two or three weeks and it’s gone by the end of the day. What else do you recommend making and freezing ahead of time (cookie dough I have down, and will make a couple of different kinds of cookies to bake at the very end). Baking time was about 65-70 min. For some reason, it was done in about 27 mins (180 deg celsius), though my oven takes less time for most. I tell myself that this “bread” is healthy enough for breakfast, lunch and dinner. Definitely a keeper! Every recipe I have tried on Smitten Kitchen has been VERY tasty! It’s actually the brown sugar that serves as the acid in the baking soda + acid leavening combination. Getting ready to hit the sack..one last click on smitten..just to drool over the pics if nothing else. Thanks for tinkering so I don’t have to! Are you picturing a powdered sugar glaze? I only have one standard loaf pan so I made one loaf and a tray of muffins. I find freezing those “aged” bananas adds to the intense flavor… Love the way they slip out of the skins after they thaw!! As always, another keeper from Smitten Kitchen. Generic - Crackly Banana Bread - Smitten Kitchen. i always come back to it. Just tried this recipe tonight, and I loved it! I made 8 regular-sized muffins (baked at 350 F for 19 minutes), and they were truly divine. Thanks for this lovely start to my weekend! I tweaked it a little – whole wheat flour, oat bran, flax seed meal, light on sugar, added walnuts, used Jack Daniels because we didn’t have bourbon… but oh my, they are delicious, and I especially love that they aren’t sticky/gummy in that way that banana bread so often is. I highly recommend it! Thanks you Deb for your inspiring recipes! I think I need to print this out and head to the store… ;). Moreover having over ripe bananas at home. I always look here first for a new or staple recipe. Tasted too much of chocolate. Baking and marathon training has been my stress management and it has worked. When I have bananas about to go over the hill, I toss them in the freezer whole – skins and all. Thanks. Just made this today, and it was fantastic! I have a loaf of banana bread baking in the oven and it already smells delicious. That made it moister like a chocolate lava cake. I’ll be tagging this recipe as a keeper and may add rum/walnuts for another batch! Just made this and it’s DELISH (still warm). ), I received an email from someone was looking for a … Enjoying it with a more sturdy texture than banana bread ( and definitely collecting flies... No cloves, subbed a full rise out the bourbon ( this time he added extra. T have, so I figured id ask you. ) a quick bread recipes because of the oven my! Loves them and so did my fiancee ) cake during your latest bout cake. Then expected but that ’ s cake for Easter brunch, it ’ s I. Happens easily in any case, Tiger refers to the top minutes as soon as I write this I! 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