Sunday, March 7, 2010

Banana Bread with Bourbon

Let's take a moment before the blog-curtain closes on those crazy winter games in spring-like conditions, and allow me to share with you a kick ass recipe for a banana bread that will leave you wanting more. Compliments of Smitten Kitchen, this recipe was dubbed

"Elise’s Friend Heidi’s Friend Mrs. Hockmeyer’s Banana Bread, As Jacked Up by Deb"

I like to call it

Banana Bread with Bourbon

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
1 scant cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
1 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cup of flour

Preheat the oven to 350°F. Take yer bananas and, in a large bowl, smash 'em and mash 'em. Mix in the butter with a wooden spoon. Stir in the sugar, egg, vanilla and bourbon, then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean. Cool on a rack. Remove from pan and slice to serve. A little dollop of butter makes this banana bread outta this world.

We had a slice after grilled cheese sammiches.... when we were watching the men's gold medal curling game. You know the one: Canada vs THE PANTS.

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