Classic Banana Bread

Last month, I put forth a tweet asking for a classic Banana Bread recipe.  David and I have a habit of buying fruit and then watching it grow old on our counter, rather than eating it.  Does anyone else do that?  It’s like it’s too precious to eat or something, then it goes into the garbage.  It’s a neurosis, I’m sure.

My friend Amelia tweeted back with Jacked Up Banana Bread with Pecans.

I’m loving the concept, but I didn’t have Jack Daniels (shocking, I know) OR pecans in the house.  I used the basic bread recipe, though, to make some pretty delicious and moist classic banana bread bread!

  • 3 to 4 ripe bananas, smashed
  • 1/3 cup melted salted butter
  • 3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer, I always use the smaller amount)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 1 tablespoon bourbon (omitted)
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg (omitted)
  • Pinch of ground cloves (omitted, after once having mistakenly putting cloves on Life cereal, mistaking it for Cinnamon, I can’t eat them anymore)
  • 1 1/2 cup of flour
  1. Preheat the oven to 350°F. (One day I’m going to take a photo of my oven dial to prove that I did this step!)
  2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
  3. 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.
  4. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean.
  5. Cool on a rack.
  6. Remove from pan and slice to serve.

Is there anything less photogenic than banana bread? I don’t think so.  But it’s damn tasty.  Tastes like fall!

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  1. Yum! First thing my sister did when she came back from vacation… made banana bread. It is shocking it lasted the day. Now I wish I had hid some in the freezer because now I want some too ;)

  2. ours surprisingly lasted a little while. we have to wrap things up so the doggies don’t smell them, and it got to be “out of sight, out of mind.” i think i might make another batch this weekend, along with an apple brown betty!

  3. Y. U. M.
    I just bought a *ton* of bananas to make shakes so I’ll definitely be making this bread when they get too ripe.

    Ps:I can’t use cloves either. They remind me of clove cigarettes. yuck

  4. oooh! what do you put in your banana shakes? i was thinking about trying to re-create the flavor of banana bread in a shake– maybe vanilla soymilk and some cinnamon?

  5. I LOVE banana bread! I never thought of putting bourbon in it…great idea! I use a little whole wheat flour to make it a bit healthier…and then I add a bunch of chocolate chips…oh well…I tried!

  6. Looks so delicious!! I’m ready for some banana bread as I’ve been making (and eating) way too much zucchini bread lately trying to use up all these late growing zucchinis! I freeze my bananas before I let them go bad…then I can use them in smoothies afterwards ’cause I, too, hate to watch them go bad.

  7. I’m making this tonight… it’s in the oven as I type. Am looking forward to trying it. :D

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