Friday, September 5, 2008

Bourboun Banana Nut Bread

Everyone loves banana bread, it is the sort of mind-altering comfort food that no matter where you are be it a jungle in the Dominica Republic or the middle of an ocean on aircraft carrier instantly draws you home to your happy mother with its warm, buttery scent. Few baked goods posses this ability to ripple the space-time continuum, but while this confection is indeed a masterpiece all on it own, you can't go wrong with adding a little Bourbon.

1/2 cup butter left out over night, nice and soft
1 cup sugar-bowl sugar

2 large eggs (did you know brown eggs come from brown chickens)

2 cups all-purpose flour (sifted)

1 teaspoon baking powder

1/2 teaspoon baking soda (you know the fridge box)

1/2 teaspoon salt (shaker, don’t waste your sea salt on baking)

3 yucky over-ripe brown bananas
1 tablespoon vanilla extract2 tablespoons brown sugar
½ cup of pecans chopped

1 oz or a shot of good Virginia or Kentucky Bourbon

Crank your oven to 350 degrees F

In your handy-dandy mixer cream the butter and the sugar. When it is light and fluffy (I could eat this stuff as is) add the bananas and let them dance. Add the eggs and the vanilla, until the batter is nice and fluffy. Sift together the flour, baking powder, baking soda, and the salt. Let your mixer work its voodoo until your batter is mixed, maybe a minute tops.
In the mean time, spray your loaf pan with some Pam or cooking spray. I like to lay down some parchment paper for extra insurance.

(Yes, I meant insurance, not assurance, or to ensure. However in honor of a raging democrat that is dear to my heart and Mr. Joe Biden, I will now explain. I purchased insurance to ensure that my mother was assured that her car would be taken care of.)
Pour your batter in the loaf pan, or whatever baking vessel you choose. Sprinkle the brown sugar and the pecans over the top. Bake for about 50 minutes or until a toothpick comes out clean.

Let your banana bread cool… and you can eat it now if you like, it is very good. But as President Wilson said “All things come to him who waits - provided he knows what he is waiting for.” Pour about of a shot of bourbon over cooled cake in the pan, and cover with plastic wrap. Let the bourbon soak in while it chills in the fridge. Then enjoy!

As always, happy baking, much love, and many blessings.


Dave said...

Should go very nicely with a glass of bourbon

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