I know I know you don’t need me to tell you that there are already four banana bread recipes on this site plus four banana cakes and that’s probably enough right? I really thought I was done too that the Banana Baked Goods course at SK University* was finished. But then a couple of things happened. After making the pumpkin bread of my dreams and what I hope is the last zucchini bread recipe you’ll ever need for years I started to worry that the banana bread recipes on the site didn’t have what these recipes do: a towering height and a crispy top that’s hard to avoid lifting up in one big slab and quickly dousing the bottom with salted butter. So I made one and I’ve kept it to myself for over a year now because see above: SK has probably reached Banana Bread Capacity. But in the last few weeks during which I’ve been doing basically nothing else I can’t help but notice that we’ve all been making a lot of banana bread. And I think you might like this one better.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Munchies | 2018-06-26 17:29:40 |  404,002 Views |
How to Make the Best Banana Bread with Smitten Kitchen
Here’s the deal: You’ll need 5 bananas. You may only use 4 but we need 2 full mashed cups and for that I usually used part or all of the 5th banana. Feel free to tweak the recipe by adding a whole cup of sugar or an extra tablespoon or two — if you’re making a banana bread that’s 1.5x larger than most you’ll need more of each ingredient (crazy I know). You’ll have to take a risk which is to fill a 6-cup (9×5-inch) loaf pan almost to the top and watch the banana bread climb up into it and even spill over a little as it bakes. I’ve made this a few times and it’s never spilled — you may want to put a baking sheet underneath the first time just to be safe because no matter how bored you are I bet you’re not scrubbing the oven just because you’re bored. You have to bake this for about an hour during which time it will get quite dark on top but I promise it won’t taste burnt. And if you can stomach it you may want to wait until tomorrow to cut into it. It’s fine today but it’ll be great tomorrow. The top is as crispy as a pretzel the inside is soft and perfectly crumbly but less soggy than previous versions. I can’t wait to make more.
*Please note the additional appendices for Banana Tarte Tatin in The Smitten Kitchen Cookbook and Banana Bread Roll in Smitten Kitchen Every Day. There is no banana word on this baby yet.
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