Prep 15 mins
Cook 1 hr
I found this recipe on the Smitten Kitchen blog, and I wanted to post it here, because it is so easy (you don't need a hand mixer and it is a one-bowl recipe), and it is seriously one of the best banana breads I have ever tasted. The title is great too! *Notes*: I did add the baking powder from the original recipe, I also added measurements to the salt, cloves, and bananas, and the original recipe called for an 8x4-inch pan. I usually double the recipe, use unsweetened applesauce for half of the butter, and I have used Cruzan vanilla rum for the alcohol part before. This bread is very good. VERY good. VeRy, vErY, very, VERY good. ;) Thank you Deb!
- 3 -4 bananas, smashed (about 1-1/2 cups)
- 1⁄3 cup salted butter, melted (5 1/3 Tablespoons)
- 3⁄4-1 cup brown sugar, not packed (I use 3/4 cup)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 tablespoon Bourbon (optional)
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ground cloves
- 1 1⁄2 cups flour
- Preheat the oven to 350°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, baking powder, and salt over the mixture and mix inches
- Add the flour last; mix until all the flour is incorporated.
- Pour mixture into a greased 9x5-inch loaf pan.
- Bake for one hour, or until a tester comes out clean.
- Cool on a wire rack for 15 minutes. Remove from pan and cool completely before slicing.