Bourbon Banana Bread

Found this little recipe over at The Manly Housekeeper and decided to test it out.  I mean who thinks of adding bourbon to banana bread?  A guy of course!  So off I went on a trip to the grocery store for bananas and the liquor store to buy the smallest bottle of bourbon they carried.  Of course when I walked in with an overwhelmed look the employee was very kind in helping me then proceeded to tell me that they love to eat up there if I needed some guinea pigs for my recipe.  I told him thanks, but I was testing it out on my coworkers already for our Christmas card signing "party." 

Bourbon Banana Bread

Ingredients:

• 1 cup smashed bananas (about 2 large)
• 3 tablespoons bourbon
• 6 tablespoons unsalted butter
• 2/3 cup white sugar
• 2 large eggs
• 1 1/3 cups (6 ounces) whole wheat pastry flour (I just used normal flour)
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup chopped walnuts
• 1/2 cup semi-sweet chocolate chips

Step 1. Preheat the oven to 350 degrees F. Grease and dust with flour a 8 1/2 x 4 1/2-inch loaf pan. Cream together the butter and sugar until the mixture is light in color, at least 3 minutes.

Step 2. Add the eggs one at a time, beating after each addition. Beat together until light, at least 4 minutes.

Step 3. Whisk together the flour, salt, baking soda and baking powder in a separate bowl. Add the dry ingredients to the eggs and butter and stir until just combined.

Step 4. Stir together the mashed bananas and bourbon. Add the banana mixture, walnuts and chocolate chips to the batter, folding it all together. Fold gently yet thoroughly – you want the bananas to be well mixed into the batter.

told you it was a baby bottle of bourbon!

Bear never leaves the kitchen when I'm cooking

Step 5. Pour the batter into the loaf pan and bake for 55-60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then remove and transfer to a wire rack until completely cooled.

It’s best to wait until the bread is completely cooled before slicing or otherwise, the melted chips will smear.   Recipe states that this bread is best 2-3 days after baking it.

If you are not a huge chocolate fan, I would leave that part out of the recipe as it competes with the banana flavor.  Also, I left the nuts out for my husband's sake.