It’s saturday morning and I have the option of sleeping in, but around 8:00 am my eyes are wide open and I am unable to go back to sleep, instead all I can think about is what can I bake? It’s a serious obsession, not only do I enjoy it but it really relaxes me. I also love baking in the mornings because the natural light is awesome in my kitchen, so my photo’s really come out beautifully without much editing. I have been experimenting with my new 50mm lens and I am having so much fun doing it!
I had a bunch of ripe banana’s in my freezer because we love banana’s in my home, but they seem to go from green to brown these days, so every time a banana starts to brown and I have no intention of eating it, I throw it in the freezer. I figured, tons of ripe banana’s means only one thing: a boozy banana bread! I have been making this recipe for a while now,found on Smitten Kitchen. At first I wasn’t so sure about adding the optional bourban to the mix, but I have to say it really makes a difference. The chocolate chips are also a good addition because they add that extra level of sweetness. Hello decadence! This banana bread is a family favourite and often doesn’t last more than a couple of days but since it’s so easy to make I don’t mind!
Here is what you need:
4 ripe bananas smashed up with a fork
1/3 cup of melted unsalted butter
1 cup of light brown sugar
1 egg, beaten
1 teaspoon of vanilla
1 tablespoon of cherry bourbon (or any bourbon for that matter)
1 teaspoon of baking soda
A Pinch of salt
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Pinch of ground cloves
1 1/2 cups of flour
1 cup of semi-sweet chocolate chips
Heat your oven to 350 degrees. First off, you are going to want to mash up the bananas in a large bowl and with a wooden spoon or rubber spatula add the melted butter to them. Add to that the sugar, egg, vanilla and cherry bourbon and combine. then add the spices, baking soda and salt. Add the flour and gently stir until well combined then finally stir in the chocolate chips. Pour batter into a well buttered bread pan and bake for about 45 minutes to an hour or until a knife comes out clean. Let it cool for a bit in the pan and then transfer to a cooling rack to finish off the process.