Bourbon Banana Bread

So last week’s Cosmic Cookies? Turns out a few of you (a lot of you?) quite fairly assumed from their name that they would be the sort of cookies to take you on an, ahem, intergalatic trip.

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But no, deviant-minded friends, I did not share with you a recipe for drugged baked goods.

Hating to disappoint, today I’m going to try to make it up to you by sharing a recipe for a boozy baked good: bourbon banana bread.  

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True, it’s not going to alter your state of consciousness, but it’s not going to get you arrested either. And it’s mighty delicious; truly, you’ll marvel at how many flavours - banana, cinnamon, nutmeg, cloves, vanilla and bourbon! - fit into one little loaf pan.

And - bonus! - you won’t eat the whole loaf and then sit in a sad stupor for hours as you contemplate whether spices can feel. Actually, scratch that first bit; it’s really good.

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Though I’ve got to say, I’m exercising some self-restraint, because I had fully intended to save all of this baking for Edmonton’s upcoming folk fest, but a lot of my Cosmic Cookies have already disappeared into the ether. 

Maybe there was something in them after all. 

Better stick with the banana bread. 
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Bourbon Banana Bread
Adapted from smitten kitchen
Makes 1 4x8-inch loaf

Ingredients
3 ripe bananas, mashed
⅓ cup salted butter, melted
¾ cup lightly-packed brown sugar
1 egg, beaten
2 tbsp bourbon (optional but worth it if you’ve got it on hand)
1 tsp vanilla
1 tsp cinnamon
½ tsp ground nutmeg
1 pinch ground cloves
1 tsp baking soda
1½ cups flour (I used 1 cup white, ½ cup whole wheat)
 
Directions
1. Preheat oven to 350°F. Butter a 4x8-inch loaf pan.

2. In a large bowl, mix together mashed bananas and melted butter with a wooden spoon. Add sugar, egg, bourbon and vanilla and stir to combine. Next, add cinnamon, nutmeg and cloves and stir again to combine. Sprinkle baking soda overtop of mixture and (again) stir to combine. Finally, add flour to mixture and stir just until floury dust is no longer visible (don’t overmix or your bread will be tough!).  

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3. Pour/spread batter into prepared baking pan and bake for 40-50 minutes or until a toothpick inserted into the centre of the bread comes out clean (it it comes out batter-y, keep baking!). Cool in the pan on a wire rack for 10 minutes, then remove from pan and let cool completely on rack before slicing.  

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*Now that I’ve finished compiling this post, it occurs to me that the mug in the third set of photos looks a whole lot like it’s filled with bourbon; it’s chamomile tea! And just as I was trying to convince you of my straight-laced ways. Gosh guys.

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