Whiskey and Chocolate Banana Bread
Whiskey and chocolate banana bread adds two distinct and delicious flavors to a classic banana bread, baked with over ripe bananas, peels and all!
Equipment
- 1 9 x 5 inch loaf pan coated in butter and sugar
Ingredients
- 2 (290g) very ripe, black bananas frozen overnight and defrosted
- ¾ cup granulated sugar
- 2 eggs, large at room temperature
- ½ cup unsalted butter, melted
- 1 ½ tsp vanilla
- ¼ cup Irish whiskey
- 1 ½ cups all-purpose flour
- ¾ tsp baking soda
- ¾ tsp salt
- 1 cup chopped dark or semisweet chocolate
Instructions
- Preheat the oven to 350F.
- Place the thawed bananas plus liquid into the bowl of a food processor. Blitz until smooth (you'll see dark pieces of peel- that's okay!).
- In a medium bowl, add the banana puree, sugar, eggs, butter, vanilla and whiskey. Whisk until well combined.
- To the banana mixture, add the flour, baking soda and salt. Fold together using a spatula or wooden spoon until well combined. Mix in the chocolate chunks.
- Pour batter into prepared loaf pan. Bake 55-60 minutes, until a tester comes out clean.
- Let cool in the loaf pan for 15 minutes before turning out to finish cooling on a wire rack. Store at room temperature for about a week, or freeze for up to two months.
Notes
If you would like to cut down on the butter, substitute 1/4 cup unsweetened applesauce for 1/4 cup of melted butter.
Recipe adapted from Zingerman's Bakehouse, Celebrate Everday Cookbook