Comments on: jacked-up banana bread http://smittenkitchen.com/2006/11/speckled-for-the-freckled/ Mon, 21 May 2012 09:48:34 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Nicole http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1854787 Nicole Fri, 11 May 2012 12:53:01 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1854787 My first banana bread (with a dab of nutella) is in the oven baking as I type this. Thanks Deb! My first banana bread (with a dab of nutella) is in the oven baking as I type this. Thanks Deb!

]]> By: Mariana http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1826978 Mariana Wed, 02 May 2012 19:49:35 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1826978 Thanks again for another great recipe! I switched the bourbon for rum and it was amazing! Thanks again for another great recipe! I switched the bourbon for rum and it was amazing!

]]> By: janie http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1819101 janie Sun, 29 Apr 2012 22:04:03 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1819101 I have made your apple sharlotka several times already with great success. I have one in the oven now and will bake the banana bread right after. Thank you for such lovely recipes. Between yours and Elise's recipes my family thinks I'm a STAR baker :) Thank you so much for sharing. I have made your apple sharlotka several times already with great success. I have one in the oven now and will bake the banana bread right after. Thank you for such lovely recipes. Between yours and Elise’s recipes my family thinks I’m a STAR baker :) Thank you so much for sharing.

]]> By: Lisa http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1801324 Lisa Tue, 24 Apr 2012 00:23:29 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1801324 This is my absolute go to recipe for banana bread. Every time I make it everyone says its the BEST banana bread they've ever had. And I have to agree. This is the first time commenting in your website, but it's my favorite for sure. I've been following you for over three years now and cant wait for your cookbook! This is my absolute go to recipe for banana bread. Every time I make it everyone says its the BEST banana bread they’ve ever had. And I have to agree.
This is the first time commenting in your website, but it’s my favorite for sure. I’ve been following you for over three years now and cant wait for your cookbook!

]]> By: Susan http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1799559 Susan Mon, 23 Apr 2012 06:39:05 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1799559 Well..I had terrible luck with this recipe. I questioned the amount of flour in it because others I've read use 1.75 - 2.00 cups mostly, but I used the amount in the list. Then I also added a generous tbsp of rum (no bourbon on hand). It was doughy in the center after 1.33 hrs of baking. The flavor is devine. It is most likely my oven as it didn't feel hot enough to me when I put in the pan and I didn't take the time to hunt for my oven thermometer. ( I've been playing with baguette recipes and I think I might have done some damage to the element splashing water in it to create steam. Shoot! I worried that this might come back to bite me) Well..everyone else here seems pleased with the recipe, so I'm blaming the oven because your recipes always work for me. I've been lusting after your banana bread crepes, but seem unable to tolerate milk products lately..so I went for this instead because I had the freckled bananas. I am bummed. Well..I had terrible luck with this recipe. I questioned the amount of flour in it because others I’ve read use 1.75 – 2.00 cups mostly, but I used the amount in the list. Then I also added a generous tbsp of rum (no bourbon on hand). It was doughy in the center after 1.33 hrs of baking. The flavor is devine. It is most likely my oven as it didn’t feel hot enough to me when I put in the pan and I didn’t take the time to hunt for my oven thermometer. ( I’ve been playing with baguette recipes and I think I might have done some damage to the element splashing water in it to create steam. Shoot! I worried that this might come back to bite me) Well..everyone else here seems pleased with the recipe, so I’m blaming the oven because your recipes always work for me. I’ve been lusting after your banana bread crepes, but seem unable to tolerate milk products lately..so I went for this instead because I had the freckled bananas. I am bummed.

]]> By: Keri http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1731677 Keri Wed, 28 Mar 2012 16:17:29 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1731677 I have been using your site for awhile now, a friend had recommended, and I am definitely "Smitten" by it! ;-) I go to your site first now when I'm looking for a recipe. So, THANK YOU! This recipe was fantastic! I like banana bread, make it almost every time I have overly ripe bananas, but had yet to find a recipe that wasn't just another banana bread. The last time I tried a recipe it was too dry and bleh. I had yet to reuse one of those recipes...until now. I admit though, I did tweak it slightly. I used white whole wheat flour, and didn't have bourbon. However, my vanilla is the good stuff, from Mexico, so it's made with alcohol. Since I was using the WWW flour, I added about 1/4 cup of unsweetened applesauce. I also decided I wanted muffins instead of a full loaf of bread, and baked them @375 degrees for about 18min. The result? Oh so delicious and moist muffins! Fabulous! I have been using your site for awhile now, a friend had recommended, and I am definitely “Smitten” by it! ;-) I go to your site first now when I’m looking for a recipe. So, THANK YOU!
This recipe was fantastic! I like banana bread, make it almost every time I have overly ripe bananas, but had yet to find a recipe that wasn’t just another banana bread. The last time I tried a recipe it was too dry and bleh. I had yet to reuse one of those recipes…until now. I admit though, I did tweak it slightly. I used white whole wheat flour, and didn’t have bourbon. However, my vanilla is the good stuff, from Mexico, so it’s made with alcohol. Since I was using the WWW flour, I added about 1/4 cup of unsweetened applesauce. I also decided I wanted muffins instead of a full loaf of bread, and baked them @375 degrees for about 18min. The result? Oh so delicious and moist muffins! Fabulous!

]]> By: Sabina http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1715212 Sabina Thu, 22 Mar 2012 07:50:26 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1715212 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?! x 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?! x

]]> By: Sabina http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1715210 Sabina Thu, 22 Mar 2012 07:48:09 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1715210 Hey Deb! I'm a long time lurker and love your site but this time is the first time I thought I'd actually comment! 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. Just one question, though - what kind of flour did you use? I used plain (thinking that there was baking powder involved so no need for self-raising!) and it turned out really heavy...don't get me wrong, it was delish. And I do LOVE a heavy cake (guilty!). But I was surprised that it wasn't as light as I was expecting! Having never made it before I'm not sure where I went wrong...any ideas? Thanks again for the recipes! I love this site xx Hey Deb! I’m a long time lurker and love your site but this time is the first time I thought I’d actually comment! 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.

Just one question, though – what kind of flour did you use? I used plain (thinking that there was baking powder involved so no need for self-raising!) and it turned out really heavy…don’t get me wrong, it was delish. And I do LOVE a heavy cake (guilty!). But I was surprised that it wasn’t as light as I was expecting! Having never made it before I’m not sure where I went wrong…any ideas?

Thanks again for the recipes! I love this site xx

]]> By: Julie http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1700080 Julie Sat, 17 Mar 2012 15:23:18 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1700080 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. 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've made it more times than I can count. The only constructive advice I can give is that it's better to err on the side of four bananas rather than three. Thank you, Deb, for another perfect recipe! 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. 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’ve made it more times than I can count. The only constructive advice I can give is that it’s better to err on the side of four bananas rather than three. Thank you, Deb, for another perfect recipe!

]]> By: kim http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1670353 kim Wed, 07 Mar 2012 15:55:25 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1670353 Hi there, I made this banana bread this weekend and it was AMAAAZZZIINNNGGG. walnuts are a really great addition. so amazing that I wrote about it in my blog. check it out! http://exceptfortripe.wordpress.com/2012/03/06/foolproof-banana-bread/ :) thanks! Hi there, I made this banana bread this weekend and it was AMAAAZZZIINNNGGG. walnuts are a really great addition. so amazing that I wrote about it in my blog. check it out! http://exceptfortripe.wordpress.com/2012/03/06/foolproof-banana-bread/ :) thanks!

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