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A few nights ago, while I was babysitting my niece, we baked up a chocolatey spiked banana bread. That’s right, I baked a spiked banana bread with a baby in her highchair helping me. She mashed bananas while I poured Baileys in the batter. But this banana bread is good – so good it was half gone by the end of the night! It is moist, crisp and brown on the edges, chocolatey and downright delicious. Although perhaps I’m not the best judge, I mean, I haven’t quite met a banana bread I didn’t like…. but this one? I really really liked (and two reallys have got to count for something, right?)

Here’s the recipe:

The Best Banana Bread
Makes 1 loaf
Adapted from the Joy the Baker Cookbook 

Note: I omitted the walnuts since I didn’t quite have any. And subbed the bourbon with Baileys leftover from these cupcakes. Also, if you haven’t already, go check out Joy’s cookbook!

What You’ll need:
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 Baileys (originally bourbon)
1 cup coarsely chopped walnuts
1 cup (6 ounces) semisweet chocolate chunks

What to Do:
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 Baileys (or 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.

Serve with milky coffee and enjoy!

Banana bread will keep for up to 5 days, well wrapped, at room temperature.

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