My intentions were to eat the bananas before they started to get brown, but that didn’t happen… In fact, they were black. So instead I made banana bread! This is always the ultimate option.

I always see brown bananas on my grandma’s kitchen counter. She loves banana bread and says, “the browner the better!” I felt weird using these black bananas, but it turned out sooo good. Don’t throw your bananas away, people! A Monkey cries every time you throw one in the trash (not really).

Oh, and if there is a recipe that calls for booze, sign me up! Amaretto is the perfect addition to this moist and heavenly bread.

What’s your favorite banana bread recipe? Leave me a comment below.


Amaretto Banana Bread


  • 2-3 very ripe bananas, peeled
  • 1/3 cup melted butter
  • 1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1 1/2 cups of all-purpose flour
  • 1/4 cup Amaretto


  1. Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
  2. In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
  3. Mix in the baking soda and salt. Stir in the sugar, beaten egg, vanilla extract and amaretto. Mix in the flour.
  4. Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F, or until a tester comes out clean.
  5. Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve.