Thursday, May 17, 2012

Banana Bread

The massive bag of bananas that I bought at Produce Junction...the same haul whence sprang the Roasted Banana Ice Cream, dwindled down to a motley collection of 5 overripe and deeply freckled fruits over the week. Perfect pickins for banana bread. I have cobbled my recipe together from many bits and pieces of recipes gleaned over the years, but decided to sub some of my usual allotment of brown sugar with maple syrup. The good stuff, straight from the mighty tit of a Québecois maple. The flavor is definitely improved by its addition, but certainly just use brown sugar if you don't have any of the good stuff on hand.

Banana Bread
Makes one 4x8 inch loaf

*4 extra-ripe bananas (I used the whole bunch [5] because they were on the smaller side)
*6 tablespoons melted butter
*1/2 cup light brown sugar
*1/3 cup good maple syrup
*1 scant teaspoon vanilla
*1 large egg, whisked
*1 glug of bourbon (a tablespoon, I'm guessing, if you don't adhere to the glug system of measurement)
*A pinch of salt
*1 scant teaspoon cinnamon
*1/4 teaspoon allspice
*A pinch of ground cloves
*1 teaspoon baking soda
*1 1/2 cups flour
*A handful of walnut pieces (optional)

Preheat the oven to 350. Smash the bananas in a bowl with a fork until no large chunks remain, and stir in melted butter. Mix in the sugar, syrup, egg, vanilla, bourbon, salt, spices, and baking soda. Add the flour in 1/2 cup additions, stirring well after each. If you want to throw in some nuts, go for it. Pour the batter into a greased loaf pan and bake for 45-50 minutes, or until an inserted toothpick comes out clean. Cool for a spell, and then remove the bread from the pan.

No comments:

Post a Comment