Today's is my co-worker's 30th birthday! In America, we tease and call it the Dirty 30...mainly because it rhymes. I figured I'd use this ditty when making a goody for his bday. I knew it was time to make the alcohol and chocolate chip infused banana bread recipe I saw online a couple of weeks ago.Bourbon Chocolate Banana Bread (found on And Now for Something Completely Delicious)
(Feel free to make your own banana bread recipe and add the bourbon and chocolate chips in to it!)
2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 1/2 cups bananas, mashed (about 3 medium bananas)
1 teaspoon fresh lemon juice
3 tablespoons bourbon
1 cup walnuts, roughly chopped (optional)
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Butter and flour a 9×5 inch loaf pan.
In a bowl, combine the flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and fluffy. Add the eggs one at a time, mixing after each. Scrape down the sides of the bowl and add the mashed banana, lemon juice, and bourbon and mix until just combined.
Add the dry ingredients and mix until just combined. Stir in the walnuts and chocolate chips. Pour batter into the prepared loaf pan and spread to distribute it evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan 20 minutes before turning out onto a wire rack to cool completely.
Store bread at room temperature for up to 2 days, or in the fridge for up to 5 days.
Bake well and prosper!