It's time once again! SRC time, that is (or Secret Recipe Club time, for the uninitiated). We took a break during December to account for the hectic life that we all experience during the holidays, but now we are back with a vengeance. And by vengeance, I mean I put whiskey all up in this banana bread situation.
This month I was paired up with Robin, from Robin, Restored. I like her style. Looking at her website, I found a lot of things that I enjoy, namely desserts, breads, and breakfast recipes. I seriously was having a tough time deciding what to recreate for this assignment when I stumbled upon the recipe for Bourbon Chocolate Banana Bread. Seeing as I had some overripe, mashed bananas taking up room in the freezer, and I was craving something sweet, I knew I needed to make this. Do I even have to mention that I was super into the fact that this bread contains alcohol? Nope, let's not mention it.
OK, I also chose to use whiskey in this recipe instead of bourbon simply because I don't have bourbon. My roommate and I don't drink it on the regular, so there's really no reason for it to be around. I improvised and used the huge bottle of Jameson Irish Whiskey we do happen to have. Improvisation at its finest.
Whiskey Chocolate Banana Bread
slightly adapted from Robin, Restored
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup mashed bananas (about 2 bananas)
- 1 teaspoon lemon juice
- 3 tablespoon whiskey
- 1/4 cup coarsely chopped walnuts (optional)
- 1 cup chocolate chips
1) Preheat oven to 350 degrees F. Grease a 9x5 loaf pan.
2) Sift flour, baking powder, and salt together in a medium bowl.
3) Beat butter and sugar in another bowl until light and fluffy, using a mixer.
4) Pour in the eggs one at a time to the butter mixture.
5) Add the bananas, lemon juice, and whiskey. Mix well.
6) On low speed, add the flour mixture.
7) Stir in the chocolate chips (and nuts, if using).
8) Batter will be very thick. Spoon into prepared loaf pan.
9) Bake for 45 minutes to 1 hour, or until a knife or skewer comes out clean.
10) Remove from oven and cool about 20 minutes before turning onto wire rack to cool completely.
This bread was pretty freaking awesome. The banana flavor is faint, but present. If you want more, the original recipe calls for 3 bananas. I only had 2. Do what you need to do. The chocolate and walnuts make the bread both smooth and crunchy. I literally justified eating 3 slices within the first 45 minutes, I kid you not.
Also, it has not escaped me that my last few posts have been about potentially gut-busting, sugary desserts. Sorry about that, but really, you know you want to make them too. I'll balance this all out with some salad and healthy-type stuff later this week. Maybe.