Wednesday, May 2, 2012

Bourbon Chocolate Chip Banana Bread

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.
This recipe was fairly easy to make. Too bad I was super tired last night and kinda out of it (I fell asleep 4 times during the last pose in my yoga class!) Due to me being half aware of what I was doing, I got my finger stuck in the stand mixer. Which kinda hurt...still does. I was actually very proud at how well I managed it. I would not recommend sticking anything to poke butter at besides a spatula. (Made a mental note of that yesterday.)

I think I was so tired because I'm still getting over the busy weekend that started with 12 hours of opera stuff. At least I didn't hurt myself singing! Check out my cute costume:
Anyway, minus my finger snafoo (it's fine btw...just a little bruised...they are pretty fat and seem to be able to withstand a lot...), the bread turned out really nicely. I gave it to my coworker along with the rest of the bourbon. :)
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!

6 comments:

  1. You always look so cheerful with all your fun poses, costumes and tutu :D

    Now that my son is a bigger boy now, I think he can a little bit of alcohol. Ops! I like your addition of bourbon in your banana cake and heard that the addition of congac in shortbread pastry is yummy too :D

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  2. wow..looks & sounds delicious...great idea..!
    Tasty Appetite

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  3. new to your space
    happy following you..;)
    you look lovely in this pic
    do stop by mine sometime

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  4. Hi Erika,

    Guess what? I just signed up for my very 1st marathon! I think I will be too stressed to run this event in pink tutu but I hope to complete it within 5 hrs...

    The event is on 14th Oct. I have tried running 30km during Easter holiday and I went flat out after the long run. I wonder if I can survive thru this run and decided to stop thinking and just do it.

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  5. What a gorgeous bread. I really have to give this a try. It looks wonderful. I hope you have a great day. Blessings...Mary

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  6. ouch...sorry to hear what happened to your finger. I hope it's getting better by now. This is such a beautiful bread and wonderful flavor combination. :)

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Thanks for taking time to leave a message! xo - EB