• ½ cup granulated sugar
  • ½ cup brown sugar
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 4 large eggs
  • 3 very large or 6 medium ripe bananas, not fermented, just ripe some black spots
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon or more Banana Liquor
  • 1 tablespoon Milk
  • 1 teaspoon Ground Cinnamon
  •  ¼ teaspoon Nutmeg
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


  • Preheat the oven to 335 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

  •  (A)  Cream the sugars and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Try not to use a blender or mixer as it will not aerate and allow the mixture to rise during cooking which promotes a flatter sinking mixture. 

  • (B)  In a smaller bowl, mash the bananas with a fork or potato masher. Mix in the milk and cinnamon, nutmeg and the vanilla extract, banana liqueur. If you blend the bananas in a processor they will sink to the bottom when cooked. You want “rustic”.

  • (C)  In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the smaller B bowl to A then add C.  Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.  Avoid a mixer, if the mixture is too smooth it will flatten on you.  Pour batter into prepared pan and bake 1 hour to 1 hour 15 minutes, until a toothpick or knife inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey, drizzle with honey or serve with ice cream.

Chopped walnuts or chocolate chips in another.  The chips will sink to the bottom of the loaf if the banana mixture, so coat them with flour.

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