Jacked-up banana bread from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • mharriman on November 05, 2018

    My loaf was wet/moist in the middle at 45 minutes, so I added five minutes and that turned the crust a bit too hard and brown for my taste, but the inside was lovely. I’ll take the loaf out at 45 minutes next time.

  • eliza on May 08, 2016

    Made this again and doubled the cloves and cinnamon, next time I might add some cardamom too. Used olive oil instead of butter and added walnuts. Very good. Edited to add: now have made with about half tsp cardamom, excellent.

  • eliza on August 13, 2015

    A good and easy banana bread. I liked that it only takes one bowl and that it's not too sweet. I used the 3/4 cup of brown sugar option and found it just right. Some commenters increased the spices and I think I would do that next time since I didn't really taste them. Nutmeg is a nice addition. Took 45 minutes in my convection oven. Mini loaves take 32 minutes .

  • wester on September 29, 2013

    Easy to make, it smelled wonderful, and the children told me it tasted great too. My cake needed almost exactly one hour baking time. The interval between the inside still being quite liquid and the cake being done was quite short, so be careful not to overbake.

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