When I mentioned the other week that I've been throwing whiskey into all the baked goods I can get my hands on, I wasn't kidding.
There's been something about it lately that has just kept setting my radar off. I can't get enough.
Therefore when I had a few bananas on the verge of being inedible sitting on my counter the other week, I knew banana bread was in order. And there was no question that whiskey was joining the party as well.
This is a throw together kind of bread that can be tweaked in a million different ways. Although I recommend giving it a try as is.
Smeared with some apple butter, it was basically irresistible. Truth be told it was pretty stellar as is too.
If you have any leftover you could always turn it into some whiskey banana bread french toast. Because if that doesn't sound like the best idea ever, really what does?
And don't forget to stop by the blog on Tuesday morning. We'll be having a big party for one of my favorite (and the most wonderful) places and there will be more than a few surprises on tap. You'll just have to show up and see!
But for now. Make the bread. Throw it together and spread the joy.
Boozy Whiskey Banana Bread
Servings: 1 loaf
- 6 Tbsp unsalted butter (at room temperature)
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 2-3 very ripe bananas (mashed)
- 3 eggs
- 1/4 cup milk (any kind)
- 1/4 cup whiskey
- 2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup toasted pecans, roughly chopped
Preheat oven to 350 degrees.
To toast pecans, spread in a single layer on a baking sheet and bake 6-8 minutes, stirring once halfway through, until pecans are golden brown.
To make bread, spray a 9x5 inch loaf pan with baking spray. In a bowl combine flour, baking soda, baking powder, and salt. Whisk. Set aside. In the bowl of an electric mixer, beat butter and sugars until well combined. Add the bananas and eggs and beat until smooth. Add milk and whiskey and beat until just combined. Stir in flour mixture until combined, being sure to scrape down the sides of the bowl as you go.
Pour batter into prepared pan and bake for 55-60 minutes, or until top is brown and cake tester comes out clean. Let bread cool for 5-10 minutes in pan. Turn out onto wire rack and cool completely.
Cut in thick slices and serve.
To store wrap tightly in plastic wrap and keep in refrigerator.
Recipe: A Mary Original