Not Your Mama’s – "Jacked-Up" Banana Bread

I eat bananas at the peak of yellow…Not a shade before, not a shade after.  The problem is I buy more than one banana at a time. Which equates to having a half-dozen bananas that have passed their shade of yellow.  Now at shades of black, I toss them into a ziplock freezer bag, and into my freezer.  Fast forward a few months, and I suddenly get a hunkering to do something with my stash of frozen black bananas.

Like everyone else with a stash of overripe bananas, I make banana bread.

Smitten Kitchen www.smittenkitchen.com  has an over the top banana bread recipe.  This is a NO MIXER needed, slightly boozed-up version. This is one good banana bread recipe! You will be hard pressed to top with any banana bread recipe that you may have lying around.  I will even go out on a limb and say if you have a family favorite, toss it, this one is better.

“Jacked-Up” Banana Bread
Makes 1 loaf
Recipe from Smitten Kitchen


Ingredients:
3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar (depending on your level of sweetness, that your prefer)
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1-1/2 cups of flour
Directions:
 Preheat the oven to 350 degree F.  With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.  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.  pour mixture into a buttered 4×8-inch loaf pan.  Bake for 50 minutes to one hour, or until a tester comes out clean.  Cool on rack.  Remove from pan and slice to serve.
Enjoy!

32 thoughts on “Not Your Mama’s – "Jacked-Up" Banana Bread

  1. I'm like you . . . I buy way too many bananas at a time! But we always make banana bread and muffins and put them in the freezer to grab! The best banana bread that I've ever had is a secret recipe sold by some lady on the island of Maui, Hawaii. The breads are sold on the back of her truck on the road to Hana, and she hasn't shared the recipe with anyone. I've been on a quest to find a similar recipe every since! It just might be this recipe of yours Velva!!!Have a great weekend!Roz

    Like

  2. I am so with you, I cannot eat a banana unless it is just past green. Any black spots and I am out. I have a favorite banana bread recipe but this one looks worth trying. Hope you're having a great weekend.

    Like

  3. Oh Vera!!Fresh Banana bread is one of my favorites! I never mind buying too many bananas! I know they will be used one way or another!! Interesting twist! Have added raisens to mine and pecans or walnuts – like you – what ever is in my cupboard. But never Bourbon!! Will have to try this!!

    Like

  4. My whole family prefers bananas before the brown, just like you! I have three bananas past their yellow prime, ripe and ready for this recipe on my counter right now. Can't wait to try this!

    Like

  5. I love the name of this bread! That cracked me up. There's a commercial on the radio here with a little kid saying, \”I'm all jacked up on Mountain Dew!\”. It cracks me up everytime I hear it…lol!

    Like

  6. Alexis makes banana bread with our older nanners too, except that is a rare thing because Trevor loves eating bananas and he isn't as picky as you. Very few of ours get to the ripe stage.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s