Comments on: jacked-up banana bread http://smittenkitchen.com/2006/11/speckled-for-the-freckled/ Sat, 21 Nov 2009 06:27:06 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Guigo http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-329335 Guigo Sun, 01 Nov 2009 03:31:43 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-329335 That recipe is, as usual regarding SK, fantastic! Thank you so much for that. So fluffy and so rich. Just perfect. Try adding 2 tbs of honey to the recipe. I did and I can tell you it gets even better. That recipe is, as usual regarding SK, fantastic! Thank you so much for that.
So fluffy and so rich. Just perfect.

Try adding 2 tbs of honey to the recipe. I did and I can tell you it gets even better.

]]> By: Heidi in DF http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-328259 Heidi in DF Tue, 27 Oct 2009 01:01:34 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-328259 Thanks for a terrific recipe! 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). I'm in sorta high altitude Mexico City but didn't make any changes to the recipe (except using the smaller amt of sugar) and it turned out fine (although they are a leetle on the flat side, but the flavor is great, so I don't care). I'm thinking I might reduce the sugar even more when I make these again because they are SUPER sweet (maybe because of the ripeness of the bananas). I'll be sharing the loaf this weekend for a Halloween gathering...wrapped it and popped it in the freezer...hoping it will be fantastic after a little toasting... Thanks for a terrific recipe! 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).

I’m in sorta high altitude Mexico City but didn’t make any changes to the recipe (except using the smaller amt of sugar) and it turned out fine (although they are a leetle on the flat side, but the flavor is great, so I don’t care). I’m thinking I might reduce the sugar even more when I make these again because they are SUPER sweet (maybe because of the ripeness of the bananas).

I’ll be sharing the loaf this weekend for a Halloween gathering…wrapped it and popped it in the freezer…hoping it will be fantastic after a little toasting…

]]> By: Hannah http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-325447 Hannah Fri, 16 Oct 2009 05:36:46 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-325447 No! The speckly bananas are the ripe ones! If they're plain yellow, they're underripe. And that bread looks and sounds delicious—I'm dying to try making it! No! The speckly bananas are the ripe ones! If they’re plain yellow, they’re underripe. And that bread looks and sounds delicious—I’m dying to try making it!

]]> By: Kaety http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-322547 Kaety Sat, 26 Sep 2009 15:43:56 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-322547 I had 3 blackened and shriveled bananas wasting away on my counter, and now they have been transformed into glorious morning muffins! I have to admit that I, too, can never quite "gild the lily" as you so aptly put it! So I added 2/3 c. shredded unsweetened coconut and 1/3 c. hemp seeds (going for texture and a little extra fat) and used just a little less flour. I was also out of nutmeg, so used 1 1/4 t. cinnamon. I baked the 12 muffins on the "speed bake" setting (i.e. convection) for 30 minutes. My 2 1/2 year old daughter said "we baked great muffins, Mommy!". Always a great way to start the weekend. Thanks for the great recipe! I had 3 blackened and shriveled bananas wasting away on my counter, and now they have been transformed into glorious morning muffins! I have to admit that I, too, can never quite “gild the lily” as you so aptly put it! So I added 2/3 c. shredded unsweetened coconut and 1/3 c. hemp seeds (going for texture and a little extra fat) and used just a little less flour. I was also out of nutmeg, so used 1 1/4 t. cinnamon. I baked the 12 muffins on the “speed bake” setting (i.e. convection) for 30 minutes. My 2 1/2 year old daughter said “we baked great muffins, Mommy!”. Always a great way to start the weekend. Thanks for the great recipe!

]]> By: Nicole http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-321981 Nicole Thu, 24 Sep 2009 01:44:39 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-321981 Another total winner! I was essentially trying to folow this recipe to a T, with the exception of adding a chopped Scharfenberger dark chocolate bar, but realised after I got it in the oven I had forgotten the egg. It was still fantastic! This may be because I used the larger number of bananas - in my frantic searching on the internet while my presumed doomed loaf was baking, I discovered that bananas are sometimes used as egg replacer in vegan recipes. Who knew? Anyway, fantastic. Thanks! And congrats on that gorgeous little pookie you have there. Enjoy every minute, they grow so fast! Another total winner! I was essentially trying to folow this recipe to a T, with the exception of adding a chopped Scharfenberger dark chocolate bar, but realised after I got it in the oven I had forgotten the egg. It was still fantastic! This may be because I used the larger number of bananas – in my frantic searching on the internet while my presumed doomed loaf was baking, I discovered that bananas are sometimes used as egg replacer in vegan recipes. Who knew? Anyway, fantastic. Thanks! And congrats on that gorgeous little pookie you have there. Enjoy every minute, they grow so fast!

]]> By: Rose http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-319678 Rose Sun, 20 Sep 2009 04:09:08 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-319678 I've had banana bread in the past and always loved it, but have never made it myself. After having an intense craving for it for two days straight (currently in the 9th month of my pregnancy) I started scouring the internet for recipes. After browsing through handfuls of recipes, I thought to myself - "I should try Smitten Kitchen -- every recipe I've tried from there has turned out good," so I came here and found this one, and then proceeded to ask my husband to accompany me to the store at midnight. I whipped up one loaf without the bourbon right when we got home. It was well worth it, though my husband did think I was a bit crazy to be baking in the middle of the night he kindly bit his tongue knowing that he wouldn't get any if he criticized too much. This is the best banana bread ever. I don't think I'll need to look any further for a "better" one. It turned out super moist and since I've been thinking about it ever since, I picked up some more "over-ripe" marked down bananas from the store today so that I could make two more loaves tomorrow...if I can make it that long. Congratulations on your new addition!! I’ve had banana bread in the past and always loved it, but have never made it myself. After having an intense craving for it for two days straight (currently in the 9th month of my pregnancy) I started scouring the internet for recipes. After browsing through handfuls of recipes, I thought to myself – “I should try Smitten Kitchen — every recipe I’ve tried from there has turned out good,” so I came here and found this one, and then proceeded to ask my husband to accompany me to the store at midnight. I whipped up one loaf without the bourbon right when we got home. It was well worth it, though my husband did think I was a bit crazy to be baking in the middle of the night he kindly bit his tongue knowing that he wouldn’t get any if he criticized too much. This is the best banana bread ever. I don’t think I’ll need to look any further for a “better” one. It turned out super moist and since I’ve been thinking about it ever since, I picked up some more “over-ripe” marked down bananas from the store today so that I could make two more loaves tomorrow…if I can make it that long.

Congratulations on your new addition!!

]]> By: Jenny http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-319615 Jenny Sun, 20 Sep 2009 03:21:31 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-319615 Congratulations on your most recent recipe! As for this one, I had all of these things in my house (minus two of the bananas for which the recipes calls - I used 2 bananas, but I made up for it with double... ok triple the bourbon) and I whipped these up into some mighty tasty muffins. My dad is also a fan of the freckle. 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. 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. I'll definitely be sharing this with him. Thank you! Congratulations on your most recent recipe!

As for this one, I had all of these things in my house (minus two of the bananas for which the recipes calls – I used 2 bananas, but I made up for it with double… ok triple the bourbon) and I whipped these up into some mighty tasty muffins.

My dad is also a fan of the freckle. 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. 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. I’ll definitely be sharing this with him. Thank you!

]]> By: Chris http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-318952 Chris Thu, 17 Sep 2009 20:11:21 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-318952 Thank you Deb! I made a loaf last night with a few modifications: to compensate for the chopped semisweet chocolate bits I added, I reduced the sugar to 1/2 cup and used 1/3 cup of brummel yogurt spread in place of the butter. It came out perfectly, and the spices were just right. I'll definitely be making another loaf again soon! Oh, the variations... Thank you Deb! I made a loaf last night with a few modifications: to compensate for the chopped semisweet chocolate bits I added, I reduced the sugar to 1/2 cup and used 1/3 cup of brummel yogurt spread in place of the butter. It came out perfectly, and the spices were just right. I’ll definitely be making another loaf again soon! Oh, the variations…

]]> By: Lauren http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-318842 Lauren Thu, 17 Sep 2009 11:21:27 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-318842 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 think I'll try it again wihtout the alcohol but maybe with the chocolate chips, and perhaps using veg oil instead of butter...and maybe even cutting back on the sugar a little more (makes me feel sooo smug when I do that!). This bread has a lovely colour, crust and texture and is definitely breadier rather than cakier, which is what I look for in a banana-themed baked good. 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 think I’ll try it again wihtout the alcohol but maybe with the chocolate chips, and perhaps using veg oil instead of butter…and maybe even cutting back on the sugar a little more (makes me feel sooo smug when I do that!). This bread has a lovely colour, crust and texture and is definitely breadier rather than cakier, which is what I look for in a banana-themed baked good.

]]> By: Shellward http://smittenkitchen.com/2006/11/speckled-for-the-freckled/#comment-316009 Shellward Sun, 30 Aug 2009 13:13:55 +0000 http://smittenkitchen.com/2006/11/speckled-for-the-freckled#comment-316009 Yummm-O! I woke up this morning with a craving for that warm, spicy-sweet flavor of banana bread and I remembered your "jacked-up" version from the last time I was studying your website looking at what my friends and I call, food porn. It was surprisingly simple! I didn't have salted butter, but I read somewhere that it's like 3/4 tsp/stick, so I just added 3 healthy pinches of kosher salt to my melted butter- just right. The aroma filling my house was almost too much to bare for the hour it was in the oven. The brown sugar makes the crust so crunchy and lovely when it first comes out of the oven. Even the next day it is still very moist, but not chewy-an excellent balance. I will make this again, maybe with some toasted walnuts, as I gravitate to the ripe banana table at the supermarket more often these days :) Yummm-O! I woke up this morning with a craving for that warm, spicy-sweet flavor of banana bread and I remembered your “jacked-up” version from the last time I was studying your website looking at what my friends and I call, food porn. It was surprisingly simple! I didn’t have salted butter, but I read somewhere that it’s like 3/4 tsp/stick, so I just added 3 healthy pinches of kosher salt to my melted butter- just right. The aroma filling my house was almost too much to bare for the hour it was in the oven. The brown sugar makes the crust so crunchy and lovely when it first comes out of the oven. Even the next day it is still very moist, but not chewy-an excellent balance. I will make this again, maybe with some toasted walnuts, as I gravitate to the ripe banana table at the supermarket more often these days :)

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