Bourbon Banana Bread

By eliorakiah

Pecans can be interchanged with walnuts and you can substitute butterscotch chips instead of chocolate.

Banana-blackening Tip
Did you know you can speed up the banana-blackening process by baking ripe (as in no longer green) bananas in a 300° F oven for an hour, skins-on? Try it! (Skins will be completely black when they’re done.)

Ingredients

• 1 3/4 cups all-purpose flour
• 1/4 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup butter, softened
• 2 eggs, well-beaten
• 2/3 cup sugar
• 1 cup mashed ripe bananas (about 3-4)
• 2 TBSP bourbon
• 1/2 tsp lemon juice
• 3/4 cup mini chocolate chips
• 3/4 cup chopped pecans

Details

Preparation time 20mins
Adapted from mybakingaddiction.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Coat a loaf pan with nonstick cooking spray.

2. In a medium-sized bowl, stir together flour, baking soda, baking powder and salt.

3. In another medium-sized bowl, mash bananas.

4. In a large bowl, cream butter with an electric mixer. Add well-beaten eggs, sugar and bananas. Beat on medium speed for three minutes. Add lemon juice and bourbon, beat 30 seconds.

5. Add flour mixture and beat until just combined.

6. Fold in chocolate chips and chopped pecans.

7. Pour into pan and bake for 50 minutes to an hour or until a toothpick inserted in top center comes out clean. Loaf should spring back slightly to the touch.

8. Cool completely on wire rack, wrap in foil. (For knock-out flavor, let sit 24 hours before eating.)