Comments on: jacked-up banana bread http://smittenkitchen.com/2006/11/speckled-for-the-freckled/ Sat, 11 Feb 2012 19:06:09 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Gabby http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1551542 Gabby Wed, 01 Feb 2012 18:59:10 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1551542 just added raspberries! delicious!! just added raspberries! delicious!!

]]> By: Jena http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1532877 Jena Sat, 28 Jan 2012 02:39:01 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1532877 I made this recipe today as mini muffin sized for my toddler to eat as snacks, minus the bourbon but plus nuts - scrumptious!! It made exactly 50 mini muffins, baked for 12 min. Quick & yummy, plus I can freeze the ones we haven't already gobbled up warm. Win-win-win I made this recipe today as mini muffin sized for my toddler to eat as snacks, minus the bourbon but plus nuts – scrumptious!! It made exactly 50 mini muffins, baked for 12 min. Quick & yummy, plus I can freeze the ones we haven’t already gobbled up warm. Win-win-win

]]> By: Cindy http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1488748 Cindy Tue, 17 Jan 2012 15:20:00 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1488748 this banana bread has changed my life. well, i mean, not the way my husband or children changed my life, but the way a new pair of boots can change your life. only better. but. i added some roasted walnuts. who knew this banana bread could be better? this banana bread has changed my life. well, i mean, not the way my husband or children changed my life, but the way a new pair of boots can change your life. only better.

but. i added some roasted walnuts. who knew this banana bread could be better?

]]> By: jenn! http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1476899 jenn! Sun, 15 Jan 2012 16:30:17 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1476899 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 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. These are in muffin form, as I somehow do not have loaf pans (?!). (~25 min @ 350 for 6 muffins.) I'm not even finished eating the first muffin I pulled from the tin, piping hot from the oven. I HAD to exclaim about these. SO GOOD. There was no bourbon in the house, but somehow a bottle of peach brandy (?!) so that went in as a replacement, otherwise it's faithful to the recipe. 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. These are bringing back childhood (well, teenagerhood) memories. I am in love. My boyfriend just housed two of these while I was typing this out, by the way. 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 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. These are in muffin form, as I somehow do not have loaf pans (?!). (~25 min @ 350 for 6 muffins.)

I’m not even finished eating the first muffin I pulled from the tin, piping hot from the oven. I HAD to exclaim about these. SO GOOD. There was no bourbon in the house, but somehow a bottle of peach brandy (?!) so that went in as a replacement, otherwise it’s faithful to the recipe. 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. These are bringing back childhood (well, teenagerhood) memories. I am in love.

My boyfriend just housed two of these while I was typing this out, by the way.

]]> By: Moonwaves http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1335592 Moonwaves Thu, 22 Dec 2011 12:47:53 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1335592 Have made this mutiple times after scribbling the recipe down into a notebook that I could bring into the kitchen (have a very strict don't bring the laptop into the kitchen policy 'cos I'd end up dropping it into the sink or something). Two years later, after making it multiple times, I needed to check the ingredients online while I was in work to make sure I had everything on my shopping list that I needed. And for the first time noticed that it says baking SODA and not baking POWDER. Oops, that'll teach me to try and write quickly and not check what I've written afterwards. Not really knowing what banana bread is supposed to be like, I never noticed there was anything wrong, although I did wonder why it was called banana bread when it was obviously cake. Still love it - in cake or bun form it's delicious. Now that I've read through the comments I can even see that the question I had (about what acid will react with the baking soda for leavening purposes) is answered and someone mentioned something intriguing about maple syrup. I may just have to make it again tonight just to try that variation out. Have made this mutiple times after scribbling the recipe down into a notebook that I could bring into the kitchen (have a very strict don’t bring the laptop into the kitchen policy ‘cos I’d end up dropping it into the sink or something). Two years later, after making it multiple times, I needed to check the ingredients online while I was in work to make sure I had everything on my shopping list that I needed. And for the first time noticed that it says baking SODA and not baking POWDER. Oops, that’ll teach me to try and write quickly and not check what I’ve written afterwards. Not really knowing what banana bread is supposed to be like, I never noticed there was anything wrong, although I did wonder why it was called banana bread when it was obviously cake. Still love it – in cake or bun form it’s delicious. Now that I’ve read through the comments I can even see that the question I had (about what acid will react with the baking soda for leavening purposes) is answered and someone mentioned something intriguing about maple syrup. I may just have to make it again tonight just to try that variation out.

]]> By: Julie C http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1165304 Julie C Fri, 18 Nov 2011 19:18:53 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1165304 Mmmm.... I doubled the recipe (if you are going to have the oven on for an hour, you might as well get two loaves instead of one) and poured in a generous glugg of Gentleman Jack. Delish...! Thanks for another great recipe.... Mmmm…. I doubled the recipe (if you are going to have the oven on for an hour, you might as well get two loaves instead of one) and poured in a generous glugg of Gentleman Jack. Delish…! Thanks for another great recipe….

]]> By: TRP http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1162669 TRP Fri, 18 Nov 2011 07:51:05 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1162669 Awesome recipe. Worked well with scotch (didn't have bourbon in the house) and dark brown sugar. Thanks! Awesome recipe.
Worked well with scotch (didn’t have bourbon in the house) and dark brown sugar.

Thanks!

]]> By: hk http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1079590 hk Tue, 08 Nov 2011 06:53:33 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1079590 Just made this recipe :) This was the second time Ive made it- first time was phenomenal. The boyfriend took it to the office and it was gone in a cinch! This batch is for my mom, who heard that I made it earlier and purposely left two bananas on the counter for the past few days. I wont lie, Ive checked other recipes, but strangely they dont call for cinnamon or nutmeg- two key ingredients I was looking for! Thanks for this! Just made this recipe :) This was the second time Ive made it- first time was phenomenal. The boyfriend took it to the office and it was gone in a cinch! This batch is for my mom, who heard that I made it earlier and purposely left two bananas on the counter for the past few days. I wont lie, Ive checked other recipes, but strangely they dont call for cinnamon or nutmeg- two key ingredients I was looking for!

Thanks for this!

]]> By: ash http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1066259 ash Sat, 05 Nov 2011 03:01:48 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1066259 I halved the sugar (substituted with maple syrup) and replaced the butter with peanut butter. YUM. still supremely moist and gorgeous slathered with more peanut butter. I halved the sugar (substituted with maple syrup) and replaced the butter with peanut butter. YUM. still supremely moist and gorgeous slathered with more peanut butter.

]]> By: Ruby http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-1051618 Ruby Tue, 01 Nov 2011 18:35:50 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-1051618 I love banana bread and this looks like another keeper. I like to leave bananas on the counter until they are really browned then I just chuck them in the freezer peel and all. When I need them I just pull out the amount I need and by the time they defrost they are basically in the mushy shape you need them anyways. Also, I have an absolutely decadent recipe for roasted banana ice cream. Yum - more brown bananas needed and then roasted. Wouldn't the bourbon be great in this as well? Next time I'll make it with bourbon. I love banana bread and this looks like another keeper. I like to leave bananas on the counter until they are really browned then I just chuck them in the freezer peel and all. When I need them I just pull out the amount I need and by the time they defrost they are basically in the mushy shape you need them anyways.

Also, I have an absolutely decadent recipe for roasted banana ice cream. Yum – more brown bananas needed and then roasted. Wouldn’t the bourbon be great in this as well? Next time I’ll make it with bourbon.

]]>