Bourbon? – Yum!
Bananas? – Well, not my favorite fruit, but still Yum!
Put all three together in a quick bread and you have triple Yum!
It should be against the rules to have this bread for breakfast but I do anyway because it goes exceptionally well with my coffee; or most mornings tea since my daughter insists on drinking whatever is in my mug.
If you’re not a bourbon fan, not to worry, the flavor is very subtle. Also, I used mini chocolate chips to cut down on the decadence just a bit.
Chocolate Bourbon-Spiked Banana Bread
Recipe from the Joy the Baker cookbook
2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 ½ cups mashed ripe bananas (from about 3 bananas)
1 teaspoon lemon juice
3 tablespoons bourbon
1 cup coarsely chopped walnuts
1 cup (6 ounces) semisweet chocolate chunks
Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour an 8×4-inch or 9×5-inch loaf pan. Set aside.
In a medium bowl, sift together flour, baking powder and salt.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 5 minutes.
Add eggs one at a time, beating for 1 minute between each addition. Stop the mixer, scrape down sides of the bowl, and add bananas, lemon juice and bourbon. Beat until well incorporated.
Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl. Add the walnuts and chocolate chips and incorporate the last of the ingredients with a spatula.
Batter will be thick. Spoon the mixture into prepared loaf pan. Bake for 45 minutes to 1 hour, or until a skewer inserted in 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.