Earth Day Recipe: Bourbon Banana Bread
Yes, I’m sort of shoe-horning this in here. It’s not like Earth Day and banana bread go hand in hand, but when you are like me and you only eat bananas that are still slightly green, a full six bananas browning on the counter is enough for … well, sadness. I guess.
And banana bread, although charming in theory, has never quite been my cup of tea. I’m more of a carrot cake, or zucchini bread, with over half the sugar called for in the recipe type of guy. But in honor of Earth Day (see how I snuck that in there?) I’m reaching deep into my freezer and extracting the one of four – that’s right four! – bags of bananas past their prime and making this awesome banana bread.
And believe me it is awesome, in every sense of the word. Mainly for these lovely reasons:
- It has bourbon in it. I don’t think I need to go on, but I will …
- It’s not dense or gooey
- And it is not overly sweet, go figure
And I got the recipe from Smitten Kitchen, who can be a reliable source for all manner of things delicious. She of course adapted it from Simply Recipes, but I’m giving you her recipe as is because it didn’t need changing – it was amazing.
SO, Earth Day, save your bananas, don’t throw them in the bin, make this and feel wonderful.
Make sure your bananas are really past their prime, like browner that these, like way browner. The browner the better and the sweeter and more delicious. But hey its a picture of bananas right?
- 3 to 4 ripe bananas, smashed
- 1/3 cup melted salted butter
- 3/4 to 1 cup light brown sugar (depending on the level of sweetness you prefer, I used the smaller amount)
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 tablespoon bourbon
- 1 teaspoon baking soda
- Pinch of salt
- 1 teaspoon cinnamon
- Up to 1/2 teaspoon nutmeg
- Pinch of ground cloves
- 1 1/2 cups flour
- Preheat the oven to 350°F.
- Mix butter into the mashed bananas in a large mixing bowl.
- Mix 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.
Recipe gleefully borrowed from Smitten Kitchen