Jacked up Banana Bread

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!

• Ready In: 1 hr 15 mins
• Yields: 1 loaf

Ingredients

• 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

Directions

1. Preheat the oven to 350°F
2. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
3. Mix in the sugar, egg, vanilla, and bourbon, then the spices.
4. Sprinkle the baking soda, baking powder, and salt over the mixture and mix inches
5. Add the flour last; mix until all the flour is incorporated.
6. Pour mixture into a greased 9x5-inch loaf pan.
7. Bake for one hour, or until a tester comes out clean.
8. Cool on a wire rack for 15 minutes. Remove from pan and cool completely before slicing.