Posted by: Maggie
Happy belated Easter! Lent is over! As you may remember, I gave up dessert for Lent, which kind of morphed into me giving up baking in general, including non-dessert items like banana bread.
In the interest of full disclosure, I did slip up once during Lent.
OKAY. Four times.
I had really good excuses though. I co-hosted a bridal shower, and couldn't resist a slice of cake. Look at it, could you resist? For those in the DC/Northern Virginia area - it came from Pastries by Randolph, which I highly recommend.
I also had cake on Jeff's birthday and my mom's birthday. I also completely forgot about Lent once halfway through, and had a bag of peanut M&Ms when I was deliriously hungry at a comedy show with Jeff.
Long story short, I suck, but I made a valiant effort. I really missed baking though, particularly since I bought a copy of Joy the Baker's debut cookbook shortly into Lent. Helloooo, 208 pages of torture. I read the cookbook straight through like a novel, and bookmarked about 75% of the recipes. This recipe particularly stood out to me because I love banana bread, and love bourbon, but never thought to smoosh them together. Unsurprisingly, the results were amahhhzing. I was concerned that I wouldn't be able to taste the bourbon in the final product, but it's definitely there. It's not overpowering enough to bother someone who doesn't like bourbon, but the flavor is strong enough for those of us who do enjoy it.
By the way, like the new look of A Bitchin' Kitchen?! I was getting really annoyed with the standard template we were using before, because our pictures had to be small and/or square to fit properly on the page. I'm super excited that we can post larger, properly-cropped photos now. Thanks, Delicious Design Studio! If you're reading this in an RSS reader, click over to check out our new look! Hope you guys like it!
Here's what you'll need:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe bananas (about 4)
1 teaspoon lemon juice
3 tablespoons bourbon
1 cup coarsely chopped pecans
1 cup dark chocolate chips
Preheat the oven to 350 degrees. Grease and flour a 9x5 loaf pan, or spray it with a cooking spray that contains flour (I tried it for the first time with this recipe and I'm in love. Sooo easy.) Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar for 3 minutes. Add in eggs one at a time, and beat between each addition for 1 minute. Scrape the sides and bottom of the bowl, and beat in mashed bananas, lemon juice, and bourbon until fully incorporated.
Add in the flour mixture all at once, and slowly mix in until just combined. Fold in pecans and chocolate with a rubber spatula. Pour the mixture into the prepared loaf pan. Bake for 45-65 minutes, until a wooden skewer inserted in the center comes out clean (don't mistake a banana chunk for raw batter and over-bake it!)
Cool bread in pan for 25 minutes before inverting on a wire rack to cool completely.
Source: adapted from Joy the Baker Cookbook: 100 Simple and Comforting Recipes