So, this begins my 52 weeks of Pinterest. Having a 7 month old makes this a little more difficult to accomplish than it would have been when I was carefree and childless but I just consider this to be a challenge…and I thrive on challenges. As promised here is my Banana Nut Bread recipe with Bourbon Butter Sauce. I just ate the piece in the photo above to test and make sure I am not posting a bunk recipe and now I am using all of my willpower to not eat the entire loaf!!! What’s really funny is that I used to despise bananas. I think it’s the consistency of a ripe banana that turned me off. When I was at the end of my pregnancy I was getting leg cramps at night and was told to eat bananas. I still have to eat them while they are somewhat green but I always leave 3 from a bunch to get nice and ripe so that I can make a loaf of banana nut bread for a quick grab snack…breakfast or dessert. I hope you enjoy this recipe as much as I did. Stay tuned for next week’s recipe which will be, wait for it… S’Mores Stuffed Peanut Butter Cookie Cups!! It’s literally a cookie made in cupcake form stuffed with chocolate and marshmallow. That’s like the Superfecta of Desserts. We polished off a dozen of those last week while I was playing test kitchen ha ha! Poor Hubs is working out overtime to make up for all of these things I have been whipping up to share with the masses.
For the Banana Nut Bread
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 stick salted butter, at room temperature, plus more for greasing the pan
1 cup dark brown sugar
3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
1/2 cup chopped walnut pieces
For the Bourbon Butter Sauce
4 tablespoons butter
1/2 cup brown sugar
1 teaspoon vanilla extract
1/3 cup bourbon
Preheat the oven to 350 degrees F.
Sift the flour, baking soda and salt into a medium bowl and add the nuts until they are coated with the flour mixture and set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout and set aside. Lightly brush a 9- by 5- by 3-inch loaf pan with butter.
(I prefer to grease my pan using Wilton’s Cake Release because I have a 7 month old and anything that makes baking treats or making dinner faster I am all about it.)
Cream the butter and sugar in a stand mixer fitted with the paddle attachment (or with a hand-held mixer) until light and fluffy. Gradually pour the egg mixture into the butter, while mixing, until incorporated. Add the bananas. (At this point the mixture will appear to be curdled, but it is supposed to so don’t be alarmed.) Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center of the bread comes out clean, about 55 minutes. Cool the bread in the pan on a rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack.
Now for that Bourbon Butter Sauce…
Melt butter in a skillet over medium-high heat; stir in brown sugar and vanilla. Cook, stirring constantly for 1 minute. **REMOVE SKILLET FROM HEAT** then stir in bourbon. Carefully ignite the fumes just above bourbon mixture with a long match or long multipurpose lighter. Let stand until the flames disappear.
Adapted from The Food Network Kitchen Recipe