Saturday, March 17, 2012

Bananas. Bourbon. Bread. Oh, and chocolate.

When it comes to bananas, I can't eat them once they have brown spots. I don't know why, it's just a thing. So I try not to buy too many bananas at once to avoid a stockpile. When they do turn brown, I simply throw 'em in the freezer to use later. Usually for banana pancakes. This time, however, I switched it up. See, I just got this delightful, wonderful, stupendous cookbook last week and in it was this delightful, wonderful, stupendous recipe that I just had to try. What's this cookbook, you ask? It's Joy the Baker. My friend Aneta turned me on to her website a while back and since that day, it's the first place I check when I want to bake something. The website is here, and you can find her cookbook on Amazon. It will rock your socks off. And what is this recipe, you ask?

It's a Chocolate Bourbon-spiked Banana Bread. And it is rad.

Here's what you need

2 c all-purpose flour (I used whole-wheat)
3 t baking powder
1/2 t salt
1/2 c unsalted butter, softened
1 c sugar (I used sugar in the raw)
2 large eggs
3 mashed ripe bananas (about 1.5 c)
1 t lemon juice
3T bourbon (I used Pendleton b/c it's what I had)
1 c chopped walnuts (I omitted this b/c I didn't have any on hand)
1 c semisweet chocolate chips

Here's what you do

Preheat oven to 350 degrees F. Grease and flour an 8x4 or 9x5 loaf pan. Set aside out of reach of dog.

In a medium bowl, sift together flour, baking powder and salt.

In the bowl of an electric stand mixer with a paddle attachment, beat butter and sugar until light and fluffy, 3-5 minutes.

Add eggs one at a time, beating for one minute between each. Stop mixer, scrape down sides and add the bananas, lemon juice and bourbon. Beat until all mixed together.

Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop mixer, remove paddle, and remove bowl from stand. Add the walnuts and chocolate, fold in with a spatula.

Spoon mixture into loaf pan. Bake for 45 min to one hour, or until a knife inserted into the center comes out clean.

Remove from the oven and allow loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

Serve with more bourbon or coffee. Or eat it standing up at the counter.

Who said I was dignified?

1 comment:

  1. I absolutely cannot eat a banana unless it has many, many brown spots on it. Many. And I prefer my pears to be very soft, too. Right before the sugars in a fruit start turning to wine...that's when I prefer it.