I have also tried the Jamaican Banana bread from one of those food magazines, having rum, coconut, nuts and lime, it came with a coconut/lime glaze topping, it too, was delish. DEB! thanks so much for posting it. It is the favorite of the children and we are quite smitten … I’m almost out of cocoa powder but I do have a jar of RAW CACAO powder. I wanted to make your new crackly banana bread, but realized I didn’t have millet, so ‘resorted’ to this recipe … for a banana bread fiend, this is amazing. I have 3 boys–ages 7, 11 and 13. Articles about collection/smitten kitchen on Kitchn, a food community for home cooking, from recipes to cooking lessons to product reviews and advice. We are the worst banana people! I added some pecans that I had lying around, and it was delish! Loved the recipe. While I wait for my muffins to finish baking, I thought I’d come comment here. Just made this for the second time. I just added a tb of instant espresso to the melted butter. Excellent recipe! Update: and the bread (made as mini muffins and baked for 20 mins with regular Hersey’s cocoa) is awesome. I call them mini chocolate bites. Used a mixture of bittersweet, semi sweet and milk chocolate chips I keep a gallon ziploc of overripe bananas in the freezer for baking and “shakes” (frozen bananas blenderized with milk and cocoa and stevia — big treat for the kids. So the folks I’m housesitting for left ELEVEN overripe bananas on the counter. Worked beautifully. This goes in the Must Make Soon category–after Lent and all of the giving up that entails…. Just break off a chunk, lightly push in any large straggling bits and drop them in the pot. I figured I just needed something with fat and substituted sour cream (that I had just bought to make this incredibly delicious stilton dressing from didi emmons cookbook vegetarian planet, highly recommend the book and this dressing! Delicious cake! I was going to try and rope the kids into baking soda bread or something Irish-y for St. Patrick’s Day. It was gone in minutes. Thank You for your wonderful site and amazing recipes! Rich and delicious! Thanks a lot for your always fantastic recipes ! http://badhomecooking.blogspot.com/2007/01/how-to-make-your-house-smell-good.html. I guess some walnuts will not hurt the cake… Tastes just how it smells, too. I believe brown sugar is somewhat as well, etc. Everyone loved it, and all the women asked for the recipe. The dominant flavour was definitely banana – and it became obvious while it was still baking – what a nice surprise that was! I just thought I’d let you know about the 2 opposite meanings for the same term. The loaf was richly flavored, with more depth and complexity than the typical recipe and less emphasis on the banana taste. I always grease and line my cake/loaf tins with wax/parchment paper-in this case I used the butter wrapper-cut to size. Thank you . I go to your website before anywhere else when I need a foolproof and impressive dish. So, I used 1/4 cup dark brown sugar, and 1/2 cup white sugar. I’m always secreting dead bananas in my freezer, on the lookout for yet another banana bread recipe. Are you picturing a powdered sugar glaze? I also did not have butter, so I used olive oil and a bit of extra salt. It didn’t rise but it didn’t matter – it’s light, fluffy, cinnamon-y…I wish my family would get back home before I eat it all! I happen to agree with your husband. Thank you for posting!!! Still had a strong banana flavor. To go the extra mile in healthy for my kids ill add wheat germ and flax seeds. I adore banana bread! Now that I’ve read through the comments I can even see that the question I had (about what acid will react with the baking soda for leavening purposes) is answered and someone mentioned something intriguing about maple syrup. We love this so passionately and make it at least twice a month! Just made this and had the first piece. Thanks for the link. (I only used 1/2 cup sugar so I reckon it’s okay for lunch, eh?) If you used Bob’s regular GF flour it uses garbanzo flour as the main ingredient and I find that very difficult to bake with – particularly if it is a moist recipe. So very moist and such a nice change from non-chocolate banana bread. Then I threw in 1/3 cup dark chocolate chips, for the kids, you know? Recipes. It’s one of my least favorite things to try to measure with volume. But as long as there is an acidic ingredient SOMEWHERE in the recipe, it doesn’t need to rely on the cocoa for it. you should be just fine using it as suggested. It’s pretty great. But if you making banana bread as a gift, it might actually be important to ask their preference before assuming they will eat it either way. Will make again and again. I followed your recipe but made a few adjustments to what I had on hand. This is my new go-to banana recipe. But. I made this bread this morning before work. Thanks for another fabulous “keeper”! with a minor tweak. It haunted me for DAYS and I finally gave in. I used whole wheat flour, Hershey’s cocoa, 1/4 cup each apple sauce and canola oil instead of butter, only 1/2 c. light brown sugar, and slightly less than 1/2 c. chocolate chips. Up to 1/2 teaspoon (1) nutmeg Read it, raided the pantry, baking it now. I expected it to be amazing, but I didn’t expect it to be THIS ABSURDLY AMAZINGLY GOOD. I’m fasting for Ramzan right now, and this is making me so emotionally confused. Mine is baking in the oven right now! I don’t want a gluten-free subsitute for banana bread; I want 100% authentic, smooth, craving-inducing BANANA BREAD. And then be sure to scatter the soda, not add it to the batter in one clump. wanted to mention…..I almost always substitute coconut oil (Nutiva is my favorite, hands-down) for the butter in this recipe. Thanks for the fun recipe! Yum yum yum. 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