• 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.
  • 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. 
  • 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”.
  • 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.

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

OPTIONS  —  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.