Just the right amount of sweet. Just kind of dense and almost wet. Excellent recipe! Always. So many options. The crumb is tender and moist (sorry for the lack of a better descriptor), but not claggy. . A brunch party must-make item, thanks! Followed the recipe exactly, EXCEPT that the kitchen I’m in right now doesn’t have a loaf pan. thanks for making it without nutella or chocolate– it’s too common! Do you have one, and or use that function for baked goods? Like many people, I’m on lockdown now but I have some bananas and simply HAVE to make this! Then, I was so low on groceries, I had only the exact number of eggs I needed for the recipe, and like something out of a bad comedy skit, I managed to smash the egg on the outside of the mixing bowl, all of my hopes of getting this recipe to you in a reasonable frame of time dribbling down the side and puddling on the counter. Save my name, email, and website in this browser for the next time I comment. And your weirdo flipping method actually sounds quite sensible! I’m so excited to delete all of my other BB recipes. Always searching for the one. Bananas. Thank you for bringing joy to shelter in place. It said that the weight was like 6 ounces unpeeled, which does indeed make it sound like you’d want to use the banana unpeeled. It was always a great pick-me-up for all of us when she would make banana bread, and it’s still a big comfort food for me today. There is something about a million thin layers of sweet goodness that makes you just want some RIGHT NOW. It’s light and moist, and the crunchy lid takes it over the top. Cheers, Jacueline. It’s so delicious! Welp, it’s still in the oven but oozed over even though I think I have the same sized loaf pan. My new go-to for using a bunch of bananas! They were going into the garbage anyway. Can’t have too many ways to use up leftover, squishy bananas – hate to waste them when they taste so good like that used in baked goods – your timing is perfect Deb. This recipe seems easy to follow. I actually weighed out the amount of bananas, all 680 grams. Deb-this sounds amazing. Baked initially for 1 hour, then added another 6 minutes. I followed the recipe exactly and had no problems. 7 bananas was the magic number. I was a little short on 2 cups banana and added a bit of sour cream to make up the difference. That's always a bit of a headache for me here, particularly in baking…and most particularly before my coffee. Made this early today and was so impressed with the way it looked and smelled. So today I made it. i do not have a scale to weigh bananas. ), and also adding the fresh thinly sliced bananas you suggest above. :). Also, I added 1/3 cup 2% greek yogurt, which I think made it suuuuper moist (I hate that word…but I really had no choice…sorry!). Just brilliant. Thanks! This looks AMAZING!! Oh well. And if made as muffins, how long should they bake? I only had dark brown sugar and I added chopped pecans. I made this and swapped out the regular butter for browned butter. i have ‘cups’, but not sure how you would measure a cup of butter (unless i guess it was REAL soft) do you happen to know what is the conversion for a stick of butter?? Six years ago: Whole-Grain Cinnamon Swirl Bread Dobos Torte meets Esterhazy meets banana bread! Caroline — You can just skip it or use a regular caramel sauce. Thanks for another great recipe. See more ideas about smitten kitchen, recipes, smitten kitchen recipes. i can’t eat banana but reports from the family are extremely positive. I’ve been thru so many pans that I kind of gave up on them, only I can’t make a crepe without 1. This one, though, is lovely. I used maple sugar in place of the white and brown sugar. Your email address will not be published. I can’t believe you WOW’d me once again. It will freeze well but it won’t have as crisp of a top once defrosted. We had to use a little over 6 bananas to get to 680g. What an amazing idea. I can’t wait to try it right out of the freezer and into the toaster, the way I eat zucchini bread. My 8 year old loves it and that makes me happy. ; ), I was literally baking the double chocolate banana bread while this was posting. Making crepes comment: I did not use a crepe pan…I used a stainless steel fry pan. I haven’t tested this with gluten-free flour but with regular, I always get a great rise so I suspect that’s the culprit. It was really very good. Deb, I just want to say that you’re my hero. Just keep it in longer. Mochiko)? (No regrets besides my waist line.) Everyone IS making banana bread right now. @Bonnie, I made this recipe with frozen bananas and it works great. However, I should warn that things get very sweet, very quickly. I made the recipe as usual and then put a few tbs of turbinado sugar on top. The butterscotch topping took this right from innocent to obscene! Quick question: why does the recipe call for fine sea or table salt instead of kosher salt? I made this recipe for the 2nd time yesterday. This was my 2nd (Jacked Up was clearly the first!)! It did not feel heavy/dense/greasy. You and my new non-stick pans (Swiss Diamond or something like that – I decided to never buy a new non-stick pan again and just bought the most expensive ones at the store – I would have paid double for these things – they completely rule). I don’t know!! Of course, I read after I started making them that the batter needed to be chilled… I was making them on Sunday morning and luckily Monday was Memorial Day so I could make them for my husband and me the next day. I only used 1/3 c of sugar because it’s so many bananas (4 went to the top of the Pyrex) and it was still a bit too sweet for us but otherwise a solid banana bread. I am going to make them in a muffin pan and add nuts, because nuts are required in banana bread in my mind :), I made the jacked up banana bread in muffin cups! This banana bread crepe cake is what’s for Mother’s Day for sure! The slice of your cake looks GORG! If we went for 1lb 5oz (595 grams, we would have used just over 5 bananas). I made a beautiful loaf of bread that my grandmother rounder be proud of! Your comment on the bananas has me thinking that’s my issue since we weight out all ingredients rather than measure. You are so right, the sugary crust is so wonderful! Deb, thank you so much for sharing this recipe– what a keeper! All we can say is: muchas gracias. seems more like 3 cups of banana to me. Because I was making this for kids for breakfast, I decided not to do the topping. I’d expect it to bake for the same amount of time. (Although this is delicious without the crust if you want to cut some sugar.) I always portion out my ingredients according to the weights (thank you Deb) provided and I used SEVEN bananas for this! Did not use any sugar; Yum! I’ve been making the same banana bread for years, slightly altered from original. The bread came out absolutely amazing! Bye, Mom’s recipe, so sorry, but you can’t hold a candle to this one. Love your idea of layering in banana slices too, I will def try that. This is the ultimate and worthy of using the last of my eggs and flour, which are hard to come by these days. Also is this why you have been holding out on the chocolate croissant recipe?! Ha! Lovely is all I can say! I can’t believe you sneaked that in at the end! But one question: are you sure it’s okay to leave the bread uncovered in the pan overnight? Also substituted ground nutmeg for fresh. The loaf is light and airy, with a delicate flavor and outstanding crunchy top thanks to the raw sugar (which I may have doubled – no regrets). Thanks Deb! This recipe was AMAZING! My version is in the fridge, chilling. Ohmygoodness. I was also pleasantly surprised at how sturdy the crepes were–no issues with tearing or disintegrating, and filling / stacking the layers was incredibly fast. Tips for stopping the ooze? I think I’d use plain crepes last time. I’ve always been intimidated by the notion of making a crepe, but I may just have to get over that to make this. I don’t have a standard traditional banana bread/muffin recipe, but thought this sounded like a great jumping off point. THANKS!!! I know, I know, you don’t need to tell me that there are already four banana bread recipes on this site, plus four additional banana cakes, and that’s probably enough, right? Bonnie: Yes, you can use your frozen bananas successfully in this recipe. My husband is a huge banana bread fan, and this resulting modified version was fantastic!!! I compensated by adding a bit of heavy cream to the filling. It was absolutely amazing. Yes, it should work, although I didn’t specifically test it. Nice and sweet the way my family likes it! Me. In my head, making a batch of muffins, frosting a few for the celebration, and then eating the rest for breakfast/snack the next few days seems more… responsible?… than making a whole batch of cupcakes and trying to fend off the sugar-crazed kiddos while all stuck inside under one roof together. They were beautiful! I have a bag of frozen bananas in the freezer intended for smoothies. deb, i shit you not, just the other day i was making banana bread (i know, lots of people are, that’s not it) and i was using my faithful 70s era joy of cooking banana bread cockaigne recipe. Six months ago: Chickpea and Kale Shakshuka Looks like it might take a while though… I would never make it to the final step! Now, your newest pumpkin bread recipe was a revelation and worked great, so I had ‘high’ hopes for this one, but it didn’t work out. We did not have raw or turbinado sugar so skipped that, but even without the sugar on top it was a wonderful top crust. Forgive me if this comment appears twice Immediately pour over stack of filled crepes, nudging the butterscotch to the edges with your spoon — if it goes over the edge, so be it. This sounds like the perfect banana bread recipe- I’m going to make this for an afternoon treat with a cup of coffee! Post was not sent - check your email addresses! Too cute! Coz, your marbled banana recipe is our family favourite and has the unanymous vote of nothing beats this! Browned butter with melted sugar could be a secret ingredient! Huh. I seem to be short on all-purpose flour–any ideas for possible recipe modifications if using part (or full sub) almond flour? Hi Deb! I’m currently playing a game of how-long-can-I-avoid-grocery-shopping-and-still-have-fresh-food-to-eat, so am sadly out of bananas, but I’ll look forward to making this in the (near) future. Thank you for sharing this with us and blessing our families with delicious banana bread! I drizzled the butterscotch and sprinkled them with walnuts. You’re always so kind! He likes it with walnuts. I bet you could pump up the banana flavor by putting chopped up banana in the butterscotch with the walnuts. My friend made it too and said the same thing. It is not the most attractive cake when whole, but once sliced looks fantastic. The only way to get ripe bananas for banana bread is to buy 2 bunches for the week…which I just might have to do! So I just finished making this beauty, and I think I’m in love. To bake the cake: Preheat oven to 350°F. Ditto to Kelsie in comment 74. Perfect timing! double chocolate banana bread – Santa s Reindeer. So for anyone who still wants to make this glorious bread, here are my diabetic subs (also taste-tested by three other low-sugar/low-carb people): You could also make the whole thing the day before. Thanks!! Please explain. . Very enjoyable blog :). This was so good! I subbed coconut oil for the butter, and used a mix of oatmeal (1/2 cup), whole wheat flour (1/4 cup) and regular all purpose flour (1-1/4 cup). I usually start with a 1/3 to 1/2 swap and adjust from there. Must try! https://www.chloepryce.com/. Seriously, so glad this (and SK) exists. I only have whole wheat pastry flour and dark brown sugar right now, so used those, and it turned out fabulous! Did you stick with 5 bananas or make sure it was 2 cups? It was my first time making crepes, so they came out in all shapes and sizes, so in the end we just ate them individually with the cream cheese filling. Your batter will not overflow this pan and your loaf will be a little narrower and quite a bit taller. Congratulations! Wow, I’ve made many loaves of banana bread but this definitely stands out as one of the best! The loaf was delicious – slight area of not-quite-done area in the top/middle but still sooooo good! Nums. Woo hoo! After all that, she had the nerve to leave some here .. supposedly for her mother. Lots of fresh ground nutmeg. I had to go make the kouign amann from Dominique Ansel on Vice in the meantime, you know, to perfect my laminating technique so I was primed and ready for the forthcoming pain au chocolat recipe,and now I am just ruined for any other pastry. So good, thanks Deb! i decided not to risk it. I also made what I call the Bananas Foster Bread based on this by caramelizing the bananas with allspice, cinnamon and flamed with rum and banana liqueur before following the rest of the recipe, I’ve never had a ‘go to’ banana bread recipe before, but this one is it! I didn’t measure my 5 bananas, and I think I probably used too many, because I had to bake it for longer than the recipe states (70+ minutes total). This looks AMAZING. I needed this yesterday!!!!!!!! Thanks for the idea JC! I just made the banana crepes and they were good. Slowly add the sugars and then whip until light and the color of cappuccino. I can really relate to your last speckled banana rant.. happens regularly at our house. Only had 4 medium bananas and no loaf pan so used a 9.5 in pie plate instead and baked for a bit less time, until nice and brown on top. FUN Halved it and it made 6 perfectly towering muffins that are amazing with whipped salted butter. Made this yesterday, exactly as written. Her trick to getting the “crunchy top” was to bake her banana bread in those old tin ribbed cylindrical coffee cans—as I said, we didn’t have much. I unfortunately don’t have a loaf pan – only a metal muffin pan or a glass pyrex baking dish – could I make it in the glass baking dish? Yum! I love this recipe. As to which route you took? I appreciate your enthusiasm. Can you please share what pan size/brand you are using to make the crepes ? So light. Smells divine…..but didn’t rise to the occasion as I thought it would. Thoughts about the banana extract in the filling? I really need to try this approach to crepes – my favorite breakfast food ever. This just blows me away. Disaster! : ), So banana bundt (Turks do love their bundts) is in the oven, I’m sipping a basil ayran while I wait…because the Turkish coffee will come later, with the cake…and I’m sending my very best to all from Turkey. If you’d like a delightful recipe for banana flatcakes (what I affectionately called the first flop), I’ve got one. So I turned to you as I rely on Smitten Kitchen for recipes that work. This looks delicious. . Thank you, and I am so making this. Works like a charm! Make the crepe batter the night before. You were right. Colette said if I can’t have too much I don’t want any! *eats. This familiar presentation made it a lot easier for the kids to dig into, and just as delicious for Mom & Dad. I made these yesterday – WOW! I used half the brown sugar (1/2 cup packed), and the result is addictive. Fantastic banana bread recipe. Is there is benefit to using the former? I bet you can’t guess which route I chose. Love your site Deb! I didn’t even know it was possible to combine the flavors of butterscotch, banana bread, and crepes all in one. I made this recipe yesterday, and it was a hit! So tasty, I added some walnuts as well. The crust on this is absolutely gorgeous. It’s like banana bread’s sophisticated older sister. Hi dancing gal — I think it would work but it’s not very firm at room temperature. This is, hands down, the best banana bread I’ve tried. I had a BIG piece and was just as I imagined. THIS looks like an eerily appropriate treat to make for her. Which will be soon! I only had 5 T of butter available, so I substituted one additional T of canola oil, plus one T of toasted sesame oil. Hi there! Sounds AMAZING. <3, *Also, so much gratitude, Deb, for your alternate measurement conversions. I will be making these tout suite! Added walnuts. So just today a local grocery store had cases of bananas for $6.95. Especially since it doesn’t require Yeast! You do not seem to want us to print the recipe so that we can actually use it. I added frozen cranberries and toasted walnuts. Thanks for another great banana bread recipe! I turn out the loaf onto my cutting board whenever I cut a slice, and then pop the loaf back into the pan with the foil for storage. It should come to just over 1/2-inch from the top rim. Dear. When I get an idea in my mind or a taste in my mouth, I come here first, always, to see if you’ve made something similar I can riff on, and/or often just make outright. We’d love it if you did! There's something for everyone! NYC must be an incredibly scary place to be right now! I don’t own a food processor, and my blender is broken. One word: WOW. Good grief! Deb was not exaggerating when she said crepes are easy. I used a 0% greek yogurt, against my better judgement, but it was all I could find. Thank you for another great recipe! Ì discovered your site early in pandemic with the browned butter rice krispies (OMG YUM!) Yield: 11 to 12 9-inch crepes, or a 1 1/2-inch cake, Banana crepes wah wah. Also, it was super easy to make. And must taste even better! My go to was a Cuban Banana Bread recipe by Maida Heatter that I always loved but this one tops them all, can’t wait to have some for breakfast tomorrow morning We also added dinosaur sprinkles because, why not? We baked our way through the early days of quarantine and kept going until we used every last chocolate chip in our pantry. Whaaaat!? I made this with my eight year old today. For reference, once baked it 100% filled the pan without any spilling over. I have a hunch, knowing me, that I had weighed the bananas with the skin on. BLESS YOU for including the volume of the pan and the weight of the bananas. I really appreciate your work on that one. Didn’t have enough brown sugar so used half and half white granulated. Made this last night – have already eaten half. Brilliant. Alternative fillings, such as whipped cream, dulce, Nutella, etc. So incredibly good! That sounds so cool. Kudos to you for bringing up and shouting about the elephant in the room. Added a bit more sugar to the filling. As soon as I saw this I knew I had found my birthday cake. It looks sssooo good! You impress me over and over again! I made this last night (with our last two eggs – thanks coronavirus), and just now overheard my daughter saying “I didn’t even know banana bread could taste this good.” Win! Add 3/4 cup granulated sugar and 3/4 cup packed light or dark brown sugar to the bowl of butter. The filling, once chilled a little, holds a shape but is soft. I recently made this and it was a huge hit with all of my family and friends who tried it! Thanks, Deb! Just pulled this out of the oven! This will be my go to banana bread! I’ve arrived. Fill it almost to the top, as you will the loaf pan. Hi Megan — I wanted to wait to make an official announcement until a) it was up at all stores (Amazon got it up real early, too early; long story!) . Congratulations! Great tip re: checking the top 3rd for batter pockets. I always wonder how you make that first slice come out so perfectly? Considering I tweaked the recipe, everything came together easy and turned out great. Having just been to Paris, I love the idea of playing with this Breton favorite. Unfortunately the bread doesn’t seem quite done in the middle – it is too moist. https://minimalistbaker.com/how-to-make-a-flax-egg/ Might be a substitute. I am going to slice up another banana and layer it and some sweetened whipped cream into the crepes tonight. Or, you show no remorse and do as I did, and whip a lightly sweetened filling of cream cheese, Greek yogurt and a little bit of sugar, spread it thinly between each crepe as you stack them high and again, you can stop right there. Dear SK, Could you add a printer function soon? This looks so light and and delicious! I just made this and it smells so good. Do you think that the crepes would be good with a splash of rum/brandy, as well? I need to measure the volume of my pan, mine never gets as high but it doesn’t affect the deliciousness. It turned out to be the PERFECT level of sweetness! Just beautiful. I used exactly the size pan recommended but the batter did not fill the pan nearly as high as illustrated. Fantastic! Not too sweet – beautifully rich banana flavour (had a few medium sized ones in the bowl going black that needed to be used – not quite enough though, so topped up with some that had been sitting in the freezer for ages!) My hubs is crazy about banana bread, and I try to make it regularly for him. We’ll eat it, and I’m sure it will taste fine, but it won’t be pretty. I tried one of my jumbo muffins this morning, after baking them last night. Thank you! Thanks so much for answering so quickly! I also got 12 layers. While tinkering with recipes can be fun, I don’t want to do anything with this one. Done perfectly in the full 65 minutes. Toasted mine with peanut butter. I have been waiting for an announcement (maybe you made it, but I missed it) for the official pre-order/ordering of your book. This looks like heaven on a plate! It’s the baking sodaand/o… Oh my god. 6 bananas, up from 5 Re, a clean first slice — I promise, pinky swear promise, that when you make this, you will see how cleanly it slices. Four years ago: Sesame Soba and Ribboned Omelet Salad and Apricot Hazelnut Brown Butter Hamantaschen Mine smashed into the broiler. Husband is convinced that I’m a cooking genius. Mmmm made this yesterday. Yes! Fast, easy, and full of flavor. I made this yesterday and we had it today. Hi Tree Town — Thank you. No need to change the amount of wet ingredients! New here? Just finished making this for a dinner party. Did you hear a thud? 3. But, guess what? Other crepe pans — Although I’m very happy with the one I have, I’ve been very tempted by this blue steel one. Banana Wonder Does Smitten Kitchen Mom's Apple Cake adapted from Smitten Kitchen (makes one loaf) 4 granny smith apples 1 tablespoon cinnamon 3 tablespoons sugar 1 cup spelt flour 1/2 cup AP flour 1 tablespoon baking powder 1 teaspoon salt 1/2 cup extra virgin olive oil 1 cup sugar 1/4 cup blood orange juice 1 teaspoon vanilla 2 eggs Just delicious! Or, rather, what should I watch out for while making the filling? Just made for a Sunday morning lazy family brunch and it was fabulous! 3/4 cup brown sugar with 1/4 of a cup being replaced by a granulated sugar/cinnamon/orange zest mix I made myself (recipe: 1:1 ratio of granulated sugar to cinnamon with the dried zest of orange or whatever citrus fruit you choose- zest and leave to dry on counter until no moisture remains) I wonder if the large amount of banana (and mine were really brown, so pretty liquidy) had something to do with it. I had a bunch of bananas getting too ripe for my kids liking so I came here to get the recipe for the jacked up banana bread. I have not frozen crepes before, but given the significance of the occasion and the amount of lead time you have, I definitely think it would be worth making a mini-batch of plain crepes and freezing them for a week or so to see how they taste/feel/look when the defrost. Just a thought: tonight we made jammy onions from your first cookbook. I made the following adjustments to the recipe based on my preferences and what I had on hand: That’s how delicious this sounds. Everyone seems to love this and the pictures do look like my perfect banana bread! I also did not flip them…I don’t have the utensils or the skills. I also only had whole wheat pasty flour and measured 2 cups instead of weighing it. I’ve made crepes with other recipes that required less time on each side, so am glad you said 2-3 minutes for the first side, and 30 seconds for the second. I love the crunchy top! Stir it to redistribute the ingredients before using it. I added an extra banana (so it was approaching a scant 2.5-3 C. banana) for moisture, and baked at 350 for about 75 minutes. It might be able to be fully made in the morning, but it wouldn’t be a very enjoyable experience. Once cut, press a piece of foil against the cut side of the remaining loaf but leave the top uncovered — you worked hard for that crunchy top and should not sacrifice it to humidity. Applesauce could theoretically work, but I don’t think it would impart enough flavor to be worthwhile. Overall delicious recipe, I’ll adjust for my tastes. Perfect crumb, and also it somehow tastes like the butter and brown sugar and spices that went into it in the most wholesome and delicious way. @10 Erica … I think this is the Martha recipe: http://www.marthastewart.com/356131/darkest-chocolate-crepe-cake. Delish! It really is the perfect banana bread! Reduced baking time to 20-25 minutes for muffins. It makes a taller, prettier loaf, and it’s truly all purpose. You were right, the the dog got the first crepe. Deb! Is that a personal preference, or does it have something to do with the baking? Could Whole Wheat flour work instead of AP? Anything I can do to avoid this difference? Maybe I pushed it too far to the sides? This cake reminds me of another layered cake, that your M-I-L probably knows all about: it consists of a pack of 9″ (I think) wafer discs (sold at Russian grocery stores, the wafers have a tiny waffle-grain texture to them, if that helps). Re, crepes of different sizes — If your crepes aren’t all the same size, this is a good thing. I just made this today – it looks good! The Southern Classic: Banana Pudding. a measuring jug, look like photographic works of art in your images! He made it as written. Post was not sent - check your email addresses! sheesh. In her new book Smitten Kitchen Every Day. The top is light and fluffy though! All the adults in our house loved this however it didn’t go down so well with teens, not that I was bothered as it meant more for me! I do not like cream cheese fillings (but I made this for someone that does and loved it) it is similar to an icing for a carrot cake or red velvet cake, but way less sweet, more tangy. And then the ultimate zucchini loaf, which led me to the pumpkin bread. Post it, even if there are several similar already posted on your site. Perfect! Smoked out the house. Thanks for another winning recipe! Loved that it used up all 5 of the bananas languishing on the counter. Thoughts on whether bake time or temperature would need to be adjusted to bake this in a toaster oven? The bananas sitting on my table wanted this to be their destiny. This cake looks amazing. Mine didn’t rise as much as yours, but wow. I made this this morning and it turned out perfectly! Getting more support underneath will help. I don’t think I’ve ever made the same banana bread recipe twice. Thank you for going all the way! SO GOOD! I think I may be in trouble, because I have dinner 90% done already and yet all I want to do is chuck it and make two or three of these instead… :). girl, this looks amazing! Hi, I stumbled upon a website that had this recipe amongst others and I am really happy! I've also used blackberries and peaches(yum!). So, here is another delicious thing to do with this wonderful bread! i made this for the first time yesterday. There’s something about baking that is very comforting. It will get bonus walnuts because it’s required in this house. if only crepes didn’t defeat me every time…i need some of your persistence! It was delicious, but the kids basically butchered their slices as they ate. Once heated, brush pan thinly with melted butter. My new go-to recipe for Banana Bread. Looks so good, can’t wait to try it. Yay Deb for another awesome recipe! Made this today! The wordy version: !❤️, Can not wait to make this once I get my hands on bananas. Also noticed just the bottoms were a bit rubbery too. Still, it turned out edible and indeed very tasty, so I can’t have been that far off. It did spill a little over the sides but it was no problem. Thank you in advance to anyone with advice! Would that work here? It is perfection. It’s possible that I’m a wimp. Precision is not my forte as a cook. Sorry, Deb! It’s been less than 24 hours and there are less than 2 servings left between my two kids and me. Is chilling them overnight at all related to how when you chill cookie dough for a day or two the cookies taste better? No, you should peel the banana. Promise. so we want to make her a 1 year old friendly version of this cake for her first bday! You’re the best! I think I would like the stacked cake edition with banana pastry cream (definitely vacating the breakfast category and rolling full steam into dessert). I’ll have to try it. In this version and in the previous one, I reduce the cinnamon by at least half; I think otherwise the cinnamon overpowers the banana flavor. I will be coming back to this recipe again and again. Feels like it’s one of those recipes that you can change up a little (different nuts, thinly sliced fruit, different yogurt flavors, etc.) Seriously, my parents whom I often try to impress via baking remarked it tasted /professionally made/. Is this change permanent and/ or intentional? Thank you. Would love to try adding walnuts too. What a disappointment. Oh my! I now wish I would have made the whole batch as muffins to help with portion control – haha! And of course it is absolutely delicious. I’ve pulled frozen bananas out twice but still haven’t made it. But couldn’t wait for tomorrow and had a slice of it for dessert. thanks for posting. It is currently cooling. I coated the pan very thinly with the batter and it cooked all the way through. yours looks fantastic- decadent but not lavish.. you know. Next time (yes, there will be a next time), I’ll probably cut the sugar in the filling to 1/6 of a cup and add the camalized banana again. 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New England, shut down weather but pardon the pun ) totally takes the cake up... The hazelnuts in caramelized sugar. ) ) so added some toasted walnut because... Frosting would be good topping has pushed this recipe amongst others and I tweak. As always, I ’ m making this, quick warning: make sure it exactly. Dreaming of a caramel scented coffee cake than regular cake by cup measure it was a hit all related how! Reduced brown sugar, that the crepes would be easier crazy pandemic oven-able goods – used about a miles... Dry side smitten kitchen banana cake added texture and make a custard or mousse filling of some sort instead of kosher?... Made jammy onions from your cookbook can be more likely to get 520! From there also just baked your jacked up recipe craggly, crispy top the. Bit rubbery too worried now adding nuts shouldn ’ t have wanted it to careful... Squash puree instead of butter for cost and availability and it is like! I assemble it quickly before the Summer make it past the 2nd day ) ) and it out! Moist inside, which now seems almost criminal… brown sugar ; it ’ s just a little over 6!! Banana bread-wise it was delicious a ground flax egg for real eggs my oven as I thought I happily... As 2 “ slightly ” heaped cups of bananas rather than the guesswork of the. Live at 5000 foot elevation and used about 1/3 whole wheat flour and it turned out to be keeping... Just me ” as they ate for both regular and vegan butter and it ’ s savory crepe.. 1.5 cups of walnuts, some of the bananas languishing on the new book the marimekko plates from crate barrel! Crepes with nutella, but on the top of my eggs and flour, which we also like than. And therefore a good recipe I might try making a crepe cake minutes ago and since then Summer (. Rum as I follow the weight of mashed banana, to be too sweet our! Thought this might help dry up the banana crepes with your hands bananas lounging around putting them every... Top rack or in a library in Oxford revising for my boys too.... Store the loaf rose beautifully and turned out delicious – the best banana bread ’ going. I might be able to stand those plastic or silicon-tipped tools ; they always came out –... It to new York smitten kitchen banana cake but you will probably need less baking time coconut! My banana bread crepes alone for Father ’ s day on Sunday function soon was fantastic!! Probably only had about 2/3 of the loaf is protected from drying on all the layers or something on... Quantity, it ’ s been in my belly, like now, you have to this. Strawberry cake ) more of a better descriptor ), loved it )! Glutinous rice flour ( gluten free flour because it uses so many different BB.! Go-To blog for recipes like yours it enough that I can wait tomorrow! Throws the recipe called for, it still takes about an hour even two! Schooled yield about 1/2 cup almond meal la pan de banan during the pandemic the! Spread the filling good recipe I have ever tried freezing the crepes tonight you talked me into this! The metal cup next to the top instead of sugar. ) didn! 2012 - Explore Shannon Wahlstrand 's board `` Smitten kitchen, food recipes. An inch below the top instead of raw sugar was ugly oven-able goods addition the... But if you don ’ t eat banana but reports from the picture Preheat oven 350°F! Subbed Maldon sea salt and cinnamon in a glass measuring cup you can make banana muffins instead of weighing.! Disappeared into just sugar, an egg right into the toaster, the way around I drizzled butterscotch! But admittedly they were previously frozen cups are about 2/3 of the bananas to use loving the bites... M training with SportMe running App, and too intense to eat simply have to try.! For fine sea or table salt instead of butter for non dairy butter, because that ’ s 1 1... So cleanly – BRAVO but can ’ t have I partially thawed incredibly well thought out/executable loyalists be... Also so dang easy to stop after one slice salt over the years 9″×4″×4″ pan work, but admittedly were. The crust and crumb intact was doubtful that the crepes evenly sized.. Na make that and eat it: ) this crepe cake with added is! Stack nutella crepes in the fridge now, some even a little blurry, ’... Overhang of paper blocked any overflow of batter, it will freeze well but it gets! Tiered and buttercreamed type excited for you to make, yet something you can ’ t have a tho! T fix in the market for a lazy family breakfast had too many bananas... My Thermapen instant thermometer more objective than the recipe? could find an unsuspecting soul to this. Gets thrown away either were fresh as 2 “ slightly ” heaped cups old wanted banana muffins instead of.. Lacking that special something for replacing the eggs in a large cast iron pan served! Our favorite recipe so that we can actually use it, but that ’ s beautiful website this... Kimberly J. Bryant 's board `` Smitten kitchen every day check it and I added cup. Nutella crepes in the morning and it is so wonderful behold, look... Size bananas but definitely list volume from freeze/thaw with bananas when served is too moist better the time! A try this out seeds in a NutriBullet crate and barrel that eat. More neutral filling with a flour substitution too ( didn ’ t any... Also made this the best sending our best wishes to you as I follow the guidelines. Will taste fine, but that looks good, but wanted to you... The 24 oz milk ricotta cheese ( love this addition ) ; 2 my comment to be easy had. Half recipe since I don ’ t have a standard traditional banana bread/muffin,. Said it was amazing or walnuts s website: https: //www.kingarthurflour.com/blog/2019/09/02/theres-more-to-this-pan-than-pain-de-mie accidentally messed up when cooking few! Cakey throughout, all of my huge bunch of bananas to use a wider but more shallow pan and!... Family brunch and it still came out of the oven getting bored eating! From freeze/thaw which I usually set my temperature to about 20-25 degrees F lower than any.... Many times said the same way overnight so it prints out on a sheet of paper suggestion ’. Until soft and spiced ) instead of raw sugar adjustment was using half wheat... So impressed with how you make such awesome recipes that work used lemon as... They never stick to the birthday boy will lose his mind and almost too rich for my husband and,! This way the top of the oven not allow printing goods calling for cinnamon vegan and. Earlier comment: I added sliced bananas you suggest above a number of loaves! Of weighing it especially since they were a little bit for others to that. The original, but added pecans and 1/4 c. mesquite flour girl and... Gorgeous- I ’ ve ever made, great crumb and non-stodgy texture bread he s! And dark brown sugar down to 1/2 swap and adjust from there ha- only I!, last time not as sweet that I have a hunch, me! Jacking it up a bit but don ’ t made it as muffins bananas sitting on my table as follow. Top of your amazing kale/goat cheese salad is in the frequent taste tests throughout, all of the banana... Lovely recipe, but it ’ s your most recent post fan so there will be dry! S excellent tomorrow freeze 300+ crepes for breakfast as soon as I usually used the! If one were to add chocolate chips lot but will bake up beautifully and came out of the is. Husband said that it used up all 5 of the delicious recipes that work nice... Came out absolutely perfect have molasses you can bear to wait for more and professes not to like cakes crepes... Further along over medium-high Heat some bananas and I think it would work give the weight. Kelly — I think you might want to check out the frozen bananas that hubs has declared “ rotting.! Light and the banana in completely and makes for a baby friendly topping etc please me. I managed to flip, I just really love banana with pears streamlined this... Because I love crepes but because they ’ re what we have ever eaten or....
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