Smashed-banana bread from Food & Wine Magazine, November 2017: The Thanksgiving Issue (page 118)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rum for banana liqueur.

  • babyfork on March 25, 2020

    I made this with Marie Brizard Banana liqueur which is one of those weird things I happened to have on hand. I omitted the pecans (since I didn't have any) and added a bit of cinnamon, allspice, and nutmeg. Otherwise followed the recipe. Baked for exactly 1 hour 30 minutes. I made this to use up some overripe bananas. I don't even like bananas, but this is delicious! Moist and flavorful. Would make again!

  • acalexander on March 22, 2020

    So delicious. I made this with vegan butter and vegan sour cream (due to intolerance) and some of the best banana bread ever.

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