Chocolate Bourbon-Spiked Banana Bread
June 24, 2012 § Leave a comment
Don’t be jealous but I’m off galavanting in Seattle with my very best friends. We were the TEAS in college and they were all in my wedding. I saw T in Denver on our road trip a few weeks back but haven’t seen ES since my wedding. A YEAR AGO. unacceptable. Anyways, you’ll get an update when I get back, but until then, enjoy this!
Chocolate bourbon-spiked banana bread
(another great one from Joy the Baker Cookbook)
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened (i.e. you need to be prepared and take it out that morning)
- 1 cup granulated sugar
- 2 large eggs
- 1 + 1/2 cups mashed bananas (I used 3, which I had to label “let us die” to keep them from getting eaten!)
- 1 tsp lemon juice
- 3 tbsp bourbon
- 1 cup coarsely chopped walnuts
- 1 cup semisweet chocolate chips
1) Preheat oven to 350. Spray a loaf pan with non-stick cooking spray (OR how cute would it be to make mini ones??).
2) Beat butter and sugar until light and fluffy (3-5 minutes says Joy). Add one egg at a time and beat for 1 minute in between. Then add bananas, lemon juice and bourbon. Beat until well incorporated.
3) In medium bowl stir together flour, powder and salt. Add this all at once to the wet mixture and stir just until mixed. Next, fold in walnuts and chocolate chips with a spatula.
4) Put into loaf pan and stick it in the oven. Bake for 45 minutes to 1 hour or until a toothpick/knife/fork/skewer comes out clean. After it’s done cool it for 20 minutes then take it out of the pan. If you’re lucky your family will eat most of it so you don’t gain 5 pounds, but you’ll get 2 slices and be so glad you did.