Slap some icing on it and you might as well call it a cake, but is a naked loaf automatically banana bread? Okay, I’m being a little dramatic. And for the record, you combine words as lovingly and creatively as you do ingredients. The substitutions for the butterscotch would have been too drastic, so we boiled some condensed milk cans to make dulce de leche instead (easiest thing in the world! Banana bread is such a go-to for me. I added walnuts and raisins I’m sure whichever you make will be delicious and so appreciated! Wish I had added walnuts but again didn’t have any. I’ve pulled frozen bananas out twice but still haven’t made it. This will be on a waiting list, for sure! The filling sounds easy and yummy. Then I sliced my second banana as thin as I could manage, and added a banana layer to every third crepe layer, with the butterscotch sauce on top. I used nonfat greek yoghurt, and its possible it made the filling too tangy for the boys. I hadn’t thought of adding bourbon, but I did think about rum. I swear, I can almost taste the banana and butterscotch and walnuts . When it’s time to flip, I flip the whole skillet over the griddle, landing the crepe in the middleish. @Santadad – Thanks for the review and the calculation of the WW Points + !! Now I have to wait for more bananas to go uneaten…. It took our loaf 70 minutes to cook, at 350 degrees convection.we are at 1,175ft above sea level. I had a BIG piece and was just as I imagined. The first time around we made it as pictured as a cake for a lazy family breakfast. Just the right amount of sweet. I actually weighed out the amount of bananas, all 680 grams. It is wonderful. Eight years ago: Soft Eggs with Buttery Herb-Gruyere Toast Soldiers The bread turned out fantastic. very soon. When I first saw the picture of this cake I almost rolled my eyes – fancy stuff, I didn’t realize what i was and I couldn’t help but think who could make this……well guess what? you outdid yourself again. Delicious! I will be making these tout suite! I JUST told my husband yesterday, staring sadly at the pitiful brown bananas on the counter, that I needed to make banana bread. And now, lo and behold, I’ve come to tell you that I will never love a banana bread more than this ULTIMATE one! How to Make Smitten Kitchen’s Banana Bread Mix three to four ripe smashed bananas with melted salted butter in a large bowl. Cindy — Ha! Yes, but you will probably need less baking time. I’ll give it a try this week-end. So, I think you should make these crepes. Minus bourbon, plus walnuts… It is true, there is never enough banana recipes. Yes! Bananas are her favorite :) 2 critical follow up questions though – how best to adapt this to a muffin tin, and what kind of “frosting” to complement the flavor? I’ve been making my usual recipe so long that the first crepe is usually good enough to eat, but the first one here didn’t even look like the other ones. Must have this, this weekend for brunch! I used 1 c. whole wheat flour, 3/4 c. all purpose and 1/4 c. mesquite flour. Maybe this is because I have little experience with crepes, but I just imagine trying to put a knife into that and everything squishing out everywhere and the end result being rather ugly. But it’s not necessary to get a pretty slice. (Although this is delicious without the crust if you want to cut some sugar.) Made this yesterday and between two of us, almost half of it is already gone. I bought a case cause baking seems to be the thing to do lately. And must taste even better! I imagine a slice of this masterpiece to taste creamy with awesome texture from the layering and of course sweet and nutty from the butterscotch topping. Thanks Deb for this timely post! We also just baked your jacked up banana bread! Thanks again and sending our best wishes to you and yours…. With Nutella swirls. This banana bread is delicious. It was delicious and the crust really is amazing. To clarify, you have to store the loaf in the pan with the cut side covered. There's something for everyone! I made short loaf because I only had two ripe bananas. I’m super scared of making crepes though – my pans aren’t great and I’m sure they will fall apart! My 4 year old wanted banana muffins and these turned out wonderful! I’m sure neither substitution is an improvement over the original, but it came out perfectly baked. I added some mini choc chips because we cant help ourselves. Plain, old “normal” banana bread will never do from now on… :-). Glad it was a hit. I just weighed a mashed cup of banana and it was 8.5 ounces, so yes, I think my weight is high here and I will update. This is almost like Cook’s Illustrated Ultimate Banana Bread,minus all the additional work! This is so good. Deb. Yay Deb for another awesome recipe! I’m 12 weeks pregnant, and your trio of “ultimate” quickbreads (zucchini, banana, pumpkin) are the only food category that is consistently appealing and has not yet sent me running for a bucket. I love making crepes so the crepe part was easy for me. We live in Syracuse, so the wave has been rolling over us. Love how tall this one bakes up! I cut the brown sugar down to 1/2 c and it was plenty sweet. Yesss congrats something awesome came out of this year!! Is the amount of table salt (1 tsp) listed in this recipe correct? I made this this morning and it turned out perfectly! Yum! I love so many of your recipes but somehow have managed not to leave a comment – until now! I subbed the brown sugar for white sugar (all I had left in my quarantine pantry) and used vegetable oil instead of butter to make this dairy free. And you should, they keep fantastically well in the fridge, for a few days, even. Looks like such a simple recipe. Baked initially for 1 hour, then added another 6 minutes. My family declared this the best banana bread ever. The first time I made this, my husband said that it’s the best banana bread he’s ever had. This may have also happened because I used a food processor?? I substituted 1/2 cup mochiko (rice) flour and it added a really nice texture similar to mochi. As a parisian, i should have thought of it :), Yay for crepe cakes! So, yesterday I made this bread and the chicken, leek and rice soup–this being at home is sharpening my culinary skills. Wonder if I could make it with sweetened chevre in the middle, as we have tons of chèvre at this time of year…hafta give it a whirl and see! Followed everything else as written and baked for just under an hour. I think of it as a replacement for french toast, coffee cake or buttery pastries. My husband made this bread this weekend – awesome! I don’t think I’ll ever make another banana bread. No need to change the amount of wet ingredients! I just made your jacked up banana bread last week! I figure if he says he has one for breakfast every morning, they can’t be too far from the pinnacle of breakfast treats. I made this crepe cake for my friend’s b-day and it was a huge hit. I am so looking forward to this! My pan was a bit small, so I made two muffins also. I made it in two smaller loaf pans, baked for about 50/55 minutes. that may work better as true cupcakes: Make walnut butterscotch sauce: Combine the cream, brown sugar and butter in the bottom of a medium, heavy saucepan over medium-high heat. Used some mashed frozen bananas with an added fresh one. This is definitely on the menu for dinner this weekend. This is a truly great cake; have never seen the method of adding salt & leavenings to the egg mix before–it works so well. Sur la Table: 4.5 X 8.5. I made this last week. Deb-this sounds amazing. Until now that is, so easy and we all loved it! Spread with 1/4 cup of the yogurt-cream cheese filling. This cake looks amazing – I can see so many possible variations! My mom was a single mom for most of my childhood, and we didn’t have much. Food is medicine for us all. It’s frustrating when recipes call for “2 bananas” when there’s a huge variation in size! I truly enjoy making them too, by the way. Thanks! 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. Bravo. I’ve also made this tiramisu flavoured, which was a winner too. And your weirdo flipping method actually sounds quite sensible! Also substituted ground nutmeg for fresh. 1/2 teaspoon ground cinnamon Would it be possible to use some type of oil as a replacement for the butter? Can I use frozen bananas that have been thawed for this recipe? I only had 3 bananas :((. I usually start with a 1/3 to 1/2 swap and adjust from there. I can’t believe you talked me into making this cake. Oh YUM. New here? help. New here? My question for you is about convection ovens. Especially since it doesn’t require Yeast! Follow-up: Wedding was perfect, reception was perfect, and the crepe cakes… to die for! It took 65 minutes but had I think if I hadn’t been testing it starting at 55 minutes it probably would have been 60 because I kept letting heat out of the oven. I actually butter my pan every few crepes, mostly because I’m forgetful. this looks absolutely amazing. I’ve wanted to try my hand at making something along these lines ever since experiencing the Lady M Mille Crepes Cake, and you’re inspiring me to finally take the plunge. Might you be at altitude? It always gets rave reviews! Your blog posts are super inspiring for me in this phase, thanks! Now if only I could find an unsuspecting soul to make it for me…. This banana cake recipe is one of the best I have made in years I mention that it must hold 6 cups and no less, and that the first time you make it, it’s safest to put a pan underneath, even though it’s never overflowed in my 6-cup pan. Reminded us of a caramel scented coffee cake, so darn yummy and moist! i put the link in the tweet. I did it in 3 parts. Awesomely delicious! Oops, we just spotted that ‘tiny’ PRINT button! The lines of crepe cake on top of your plate are just lovely. I tried making the filling and it turned more runny than fluffy. Maybe espresso whipped cream on some of the layers or something? Jane, Deb’s direction is the same for her pumpkin loaf which I have made many times. Perfect. I reduced the baking time to 32 minutes to account for them being muffins and not a loaf and they came out absolutely perfect. Smitten Kitchen makes it in a tube pan. I’m thinking chocolate in some way, maybe raspberry. I love your blog- check it and cook from it constantly! Ok, I´m getting hungry now. You could also make the whole thing the day before. Sprinkle the top of the batter with the raw sugar; it will seem like a lot but will bake up beautifully. It’s such a perfect addition to the banana bread; however not sure if it would alter the consistency of the crepe batter too much. I made this recipe for the 2nd time yesterday. Deb, I made this last night and my boyfriend did the actual crepe-cooking. Just tried this bread and it has AMAZING flavor. My stomach literally growled aloud while I was rading this post. Not sure how much but I’d guess no more than 1/2 cup. I’m making this for a graduation party; can’t wait to taste everything together later today. Next time I’ll halve the vanilla – it threatened to dominate the banana flavor on the first day, before the flavors settled. Report for jury duty tomorrow or stay home and make this delectable concoction….?? I used a 0% greek yogurt, against my better judgement, but it was all I could find. Everything was weighed. My second time making it. i can’t eat banana but reports from the family are extremely positive. Holy moly this is great banana bread! I cleaned the oven LAST WEEK (out of sheer boredom), but since I like to live on the edge I didn’t use a pan to catch overflow. Next time, maybe 1 less banana and 1/4 cup more gf flour. 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. Please…. I did it successfully and with a flour substitution too. 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. – 1.3 c mashed banana (3 large) plus .7 c Greek yogurt I was all set to make the Jacked Up Banana Bread today when this recipe popped up! (If this ever happens to you, promise me you won’t leave the kitchen in disgust, if only because cleaning up that egg an hour later is only going to double your grump.) Other comments: I LOVED the butterscotch walnut topping – it needs the sweetness and texture. . – I admit, I did start flipping them by hand. So, this is amazing. Do you (we) have a release/ preorder date?? Moist with a crusty lid, not too sweet…and all gone. Thanks for calling out a time for cooking each side of the crepe. Thank you. Fresh Fruit Summer Cake (adapted from Smitten Kitchen's Strawberry cake) More of a coffee cake than regular cake. It is an investment of time and cleanup, but looks amazing! I happen to be in the market for a non-stick pan so I read your recommendation with interest. That’s trouble, but the right kind. Just checking if there was a typo or something. This Southern dessert is a favorite for good reason: It’s … I added a shot of espresso à la David Lebovitz. So funny, I looked at our bowl of over-ripe bananas today and thought to myself, I should make your jacked-up banana bread. Anyone call it the “Teaspoon Banana Bread” in their heads? I really loved the texture of this bread. I need to measure the volume of my pan, mine never gets as high but it doesn’t affect the deliciousness. It was a lot of work, honestly, and I ripped probably half of my crepes, but I pieced them together anyway and had a full 10 layers. There’s a nearly ripe banana on my table as I type this – I’m making it again this weekend. 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). We cannot go a week without your amazing kale/goat cheese salad. Made them into muffins instead of a load, and (using a tip from many of your other recipes) browned the butter before whisking it in. Brava brava, Deb! I’ve been wanting to make a crepe cake for a while now, but this one has really put me over the edge into I’m-really-going-to-make-one-now territory. banana bread crepe cake with butterscotch – smitten kitchen I made this yesterday and we had it today. The only part that will give you any trouble is the lid, because it has a thicker texture, so be gentle there, but seriously. Thanks for sharing. Use them. If you’d like to pass the walnut butterscotch alongside cake servings, rather than drizzling it over the top of the cake, I recommend you double the yield, and keep it warm so it stays pourable. I have been waiting for an announcement (maybe you made it, but I missed it) for the official pre-order/ordering of your book. I have a picture of a crepe cake on my fridge (which, if you have stainless you know is not easy to do) so that every time I reach for an egg I am reminded that this idea (as well conceived as the quiche idea) will probably become my picture of what not to eat when you want to loose weight instead. Will the loaves be smaller? Love your cupcake/muffin idea! A bit dark on top- as you said. It won’t make it another day. Whisk cake flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside. Delicious! Agree with the title – this is THE ultimate banana bread! Yum! Thanks! A seven (more?) My daughter came home and made the recipe as muffins – also very popular here at home and at her office I have to copy and paste and then fix it so it prints out on a sheet of paper. I successfully tried to pin stuff today while logged in to flickr and while not and both work. He made it as written. BUT NO! This familiar presentation made it a lot easier for the kids to dig into, and just as delicious for Mom & Dad. My 16 year old sister just got back from a trip to France and she is currently obsessed with crepes. Great recipe that I’ll definitely make again! Oh look! Made it exactly as the recipe specifys (including nutmeg) and it is SO GOOD! AP flour is a precious commodity in my house these days, so I made this with 100% white whole wheat flour and you could never notice! i made this for the first time yesterday. The ones from the Lady M bakery that inspired it are nearly paper-thin and very delicate, lacy-edged. Absolutely delicious, not too sweet, nice light crumb. Also, I did indeed make a dobos torte for my birthday last year (and then fell off my chair when I saw it in a Google commercial). Another option that came to mind, and very Argentinian of me: you could fill the crepes with a thin layer of dulce de leche (dulce de leche and bananas have a long standing love affair). If anyone is looking for a great loaf pan, my Nordicware aluminum loaf pan fits this bread as well as the spectacular SK Pumpkin Bread. :). Very similar to the recipe I created years ago, however I use 2 teas of baking powder, along with the baking soda. I went ahead and baked it anyway, it rose, but certainly not over the pan. I made this five days ago, and now I’m making it again. I do have a massive photostream so maybe it took longer than it would someone else. Must make…. and tossed that in. Lovely recipe. Gawd. I've also used blackberries and peaches(yum!). It seems that the flour/butter/milk proportions are different in each of your crepe-based recipes. I’m interested in making this cake for a birthday celebration this weekend. The tender crumb and crisp top is the perfect combo. Very key here is the size of your loaf pan because this will fill out every speck of it before it is done. It’s nice and thin and strong which makes it great for flipping crepes etc. Kelly — I don’t give time estimates because I cook very slowly, and don’t like to feel rushed. Must try! @Kim, yes. There was a Halloween crepe cake in some Martha magazine…anyone remember that one? I’ve been thru so many pans that I kind of gave up on them, only I can’t make a crepe without 1. Perfect! Everyone seems to love this and the pictures do look like my perfect banana bread! <3. They are plain waffle style. 2. Such a great recipe! I made one this weekend just gone with rhubarb compote, vanilla cream and crushed amarettis. 4 tablespoons butter, melted and cooled slightly, plus extra for greasing pan Deb, someone should give you a medal at the end of this quarantine. Another amazing recipe, Deb. It turned out delicious – the best banana bread I’ve made. just took ‘nanas to a whole new level! Do you think I could do it as muffins? I am desperately looking for this Superiority recipe online. love the crispiness of the crust with the sugar and the texture of the cake. Thanks for another winning recipe! @Bonnie, I made this recipe with frozen bananas and it works great. So so so good! Hi Teresa — Actually, if your nonstick is a champ, you do not. DO NOT SKIP the sugar on top. Still, it turned out edible and indeed very tasty, so I can’t have been that far off. A brunch party must-make item, thanks! The crumb is so soft, moist, and not too sweet. . You make it look too easy. I don’t own a food processor, and my blender is broken. I really need to try this approach to crepes – my favorite breakfast food ever. I will let you know how it compares/turns out – making muffins so I can have some with walnuts, some without. I will let you all know how it comes out. bananas to get to two cups, and used a slightly larger loaf tin to cut down on baking time and prevent spillage. Besides looking beautiful, this has my mouth watering! First time making that sort of sauce and it tasted like a dream! The crunchy top!!! It turned out great. Thank you. – yijang. Great job, Deb. Truth in advertising! I went to crackly BB on here instead, which is the best BB I’ve ever made, but tomorrow i am going for broke (ultimate). Having just been to Paris, I love the idea of playing with this Breton favorite. Probably in like 3 days as long as no one eats any more bananas, if I’m being totally honest. Thank you Deb for providing all of us with great recipes which are easy to follow and turn out great; it’s helping to make this tough/sad time a bit better. I used 5 bananas and was nervous to put all of the batter in the loaf pan so I made 4 muffins on the side. Six years ago: Whole-Grain Cinnamon Swirl Bread It looks perfect! OH MY GOD! * Please note additional appendices of Banana Tarte Tatin in The Smitten Kitchen Cookbook and Banana Bread Roll in Smitten Kitchen Every Day. I love your recipes and get good results almost always – not sure what happened here but will try another recipe next time I have overripe bananas! You are amazing. 1/4 teaspoon table salt 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!). OMG . I am famished so I can really make 4 of this and all for myself.. :). If I add chocolate chips to the recipe how will it affect the baking. Seriously, so glad this (and SK) exists. Sound good? Smoked out the house. made it last night as written and it’s delicious! I’m sure my son is the only second grader who routinely eats crepes with nutella before heading to school. . But I have a question. It was amazing. I subbed 1/2 whole wheat flour for the all-purpose and it worked out great (though my bananas had been in the freezer and created a lot of moisture when I mashed them, so maybe that helped balance out the whole wheat flour). from double chocolate banana bread – Santa … Turned out perfectly! I have a friend who needs this for her birthday :) This crepe cake looks to die for. I’ve made her recipe for banana bread muffins for two a zillion times so imagine the others would be good. Thanks for the recipe.rrrrr. It’s too dense!). Omg, even better than you said it would be! Mochiko)? I have been baking for 50 years since I was a teenager and have made so many different BB recipes. Ll try it smitten kitchen banana cake also happened because I cook very slowly, and the butterscotchtopping for dulce de?... ; I wouldn ’ t want any cake looks to die for morning, it ’ b-day! My forehead smittenkitchen is my go-to for using a bunch of different —... 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