That said, my 125 gram cups are on the fluffy side (think: spoon and sweep or at least fluff, spoon and sweep) and it’s possible that when you’re using the cups, your cups may not clock in as lightly. We’d run out of bourbon so this batch, like many others’, had a good splash of rum. We sat down and had it with tea (and beer) as soon as it was out of the oven. It was simple enough that my 3.5 year old daughter was able to help me measure and mix up the ingredients, but exciting enough (with the dividing of batter and additions of chocolate!) It looks amazing. I am an obsessed SK fan, and have a binder full of printed recipes to prove it, in addition to your cookbooks. The recipe is perfect as is. Thanks a lot for posting. Once they get passed where you have them, I will consider them for banana bread or pancakes, but right there where they are right now…they’re perfect. Just 30-minutes in my covection oven and viola! This recipe and the freckled bananas on my counter called me. Notify me of follow-up comments by email. “There is no exact amount of sugar required to be called “semisweet,” but the name generally indicates that no more than 50% of the mass of the chocolate is sugar.” Love it in pumpkin pie too…wonder if I could make a pumpkin bourbon loaf bread? Love the Bourbon touch since it evaporates anyway! Hi! I had only white sugar, cinnamon, Flor de Cana, and baking powder on hand and even though the temperature settings on my gas oven are “1…2…3…4….5” the recipe came out beautifully. 6 / 67g left. Cakey but keeps its crumb, I think I’m in love. Well, whatever John thinks, you must be doing something right! oat and wheat sandwich bread. I was also out of nutmeg, so used 1 1/4 t. cinnamon. I was happy with the results of my GF adaptation. I only added 1 cup of the chips (instead of 1-1/2cups for a double recipe) I might eliminate or reduce the chocolate chips next time as for me, the chocolate over powered the banana… though others in this house would disagree;). Oh my, this was such a delight. I also added some honey… hmm…. When the bananas begin to freckle I’ll let them darken some more and pop them in the freezer-peel and all. It’s rare that I find a recipe where I think “that’s it – this is the one.”. It only took 40 minutes to bake in a large loaf tin but seems to be done. My bread came out a little less…perky than it looks like yours did. Mmmm…. Still delicious. IF it helps, I have a banana muffin recipe that I substitute other fruit in all the time – generally 1 1/2 cups of fruit puree is a good sub for the bananas – I’ve used applesauce, pureed strawberries and raspberries and peaches. (23 minutes was the cooking time for me.) And damn, these loafs are *really* dense! Thank you. I had three black banana peels filled with near-liquid banana. It’s maybe 2 inches tall. It’s still moist and not dry just falls apart very easily. Thanks for sharing. And NOW I have the raspberry buttermilk everyday cake in the oven! Fitness Goals : Heart Healthy. Very moist, dense, but not heavy. I, too, made this bread tonight — in fact, a double batch, most of which is baking right now — and I browned my butter, but used two tablespoons of Korbel brandy instead of bourbon, which we don’t have. 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. another thing I learned was coconut – try some dry unsweetened, or better yet, fresh grated or thawed, frozen fresh grated (chewier than the dry one) in your banana bread – it is to die for! Totally incredible recipe, I am so glad I found it. What could I do? WOW! If not, I’ll be sure and post an update to this comment so as not to lead anyone astray! I also like soft fluffy matzoh balls. Loaf pan cakes also need a little more than the norm, as there is further proportionally for them to rise. I can’t wait to try it! See what a good kid I am? What’s funny is my g/f eats them even further past the freckled stage! Getting ready to hit the last click on smitten..just to drool over the pics if nothing else. Made it this morn – very good (but, what banana bread isn’t?)! I guess I am an over-marbler. Tastes amazing either way! I added 2 tbsps of spiced rum and split the batter into 12 cupcakes – perfect amount!! I typically do 1c a gluten free blend (Pamelas or King Arthur are my go-tos) and then a 1/4c almond flour and 1/4c old fashioned oats to boost the structure. I may never look for another banana bread recipe again. I also used only 1/2 Cup brown sugar (not packed) and that’s probably why I liked it so much–not too sweet! Recipe: Marbled Banana Bread Author: Isa Chandra Moskowitz Yes, I've posted a lot about Isa's vegan recipes. PS I just put a batch of this in my oven and sprinkled the top with sliced almonds. As to the suggestion to cut and paste – yes, I have done this, but it is so much simpler to just print it out directly. I’m sorry; it’s not me choosing to give anyone a terrible experience out of greed. The brown, spotty, past their prime and about 36 hours from luring in fruit flies bananas? (I’m not sure I have ever even tasted the stuff.) Simply put, it doesn’t taste like an overripe banana. It’s lovely to have these gold bars in my freezer, ready for any occasion. However, my bread doesn’t rise. I’m waiting for a third banana to ripen! I used white whole wheat flour instead of all-purpose flour. See more ideas about Smitten kitchen, Marbled banana bread, Chocolate pavlova. These biscuits couldn’t be any easier and if you wait to cover the leftover bisuits until they have completely cooled off, they save really well (the melted butter dries and doesn’t leave them soggy). I like using four bananas, olive oil instead of butter, 1/2 cup of brown sugar with a couple swirls of honey, and subbing 1/2 cup of the flour with whole wheat flour. 3 hours later, the loaf is gone…. I only reduced the sugar a little bit (130 grams for me) and its great! BIG bonus points for the ease of the recipe too — anything that can be made with a demanding toddler at my feet is a winner in my book. but my cake has trouble staying together – which never happens with my regular recipe (from Delia Smith). Thanks! Delicious recipe plus a happy accidental modification. Do US bananas come in a standard size? You’re awesome!!! made 20 muffins, baked about 20-25 minutes. I went through all the steps in my head and realized I forgot baking soda! I included the bourbon and thought it was a great addition to the banana bread. Not spotted but down right black, my mother says, the riper the better. Thanks for tinkering so I don’t have to! I made it gluten free by subbing gf flour (having ingredients by weight is HUGE for this swap) and adding 1/2 tsp of xanthan gum. I wrote myself a note to swirl in between checkerboard layers next time. I used Maker’s Mark, his favorite bourbon. Hey Deb, maybe I’m doing something wrong but when I measure with grams rather than using cups in your recipes they always turn out a little odd. 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 was going to make one each of the Jacked Up Banana Bread (sans bourbon due to kids) and the Double Chocolate, but when I read that the marbled one was a fusion of two, I took my batters and made two marbled loaves! That was trader JOE’S!! xK. No need for vanilla here. I used 2 tbs. 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