Jacked-Up Banana Bread
You know what they say…. if it ain’t broke, don’t fix it. Jacked-up, indeed.
I have a fantastic banana bread recipe that is my go-to recipe, so I don’t know why I was inclined to try a new recipe. Anyways, maybe it was because it was before 9 am on a Saturday morning, maybe I was being lazy, or maybe I just didn’t read the recipe correctly, but I forgot to add sugar to this banana bread. So I don’t know if the reasons why I don’t love this banana bread are because I forgot the sugar, if this recipe just isn’t as good as my go-to recipe. Interestingly, my main complaint about this banana bread isn’t it’s lack of sweetness– I actually don’t miss the sugar (Nate did, though)– but rather that the outside isn’t crunchy, the loaf is a bit dense, the bottom is particularly dense, and it’s all a bit mushy.
Really I should try making it one more time, just to be fair. But, hey, if you want a recipe for banana bread that requires no sugar (and you’re not as picky about the details), here you go!
It came out of the oven looking nice and puffy and perfect, and then as it cooled it just kind of fell in on itself. And, I know it sounds silly, but I was really bummed out by the lack of crispy crust. It really is the little things that matter most!
With that, I think I can safely count this as a “fail.”
Jacked-Up Banana Bread
Adapted from Smitten Kitchen
This banana bread is quick and easy to make, and you only need one mixing bowl. I added some crystallized ginger nibs for some extra texture and flavor.
3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 to 1 cup light brown sugar [or none, if you feel like it (or forget…)]
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
Pinch of ground cloves
1 1/2 cup of 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 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 a rack. Remove from pan and slice to serve.