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March 3, 2012

Mommom's Chocolate Bourbon-Spiked Banana Bread {Joy the Baker Cookbook Spotlight and Cook-Off}

Here's to week 3 of the Joy the Baker Cookbook Spotlight and Cook-Off challenge! I don't want it to end. At least I've got this great cookbook to keep cooking from once the challenge is over. I wish I had time to make more this week for blogger's choice week.











I had a hard time choosing. I was really tempted to make a birthday cake for PJ since his is coming up this week. But this banana bread won me over, because I had some bananas and bourbon in the pantry to use up. 


When I went to use the lemon juice, I realized that it was expired so I didn't add in the teaspoon of lemon juice, but I'll leave that in the original recipe. I also didn't have the whole one cup of walnuts, so I used a mix of pecans and walnuts. 


Oh, and since I don't have a mixer I couldn't do that whole thing. Just had to use my hands and good old hard work. Isn't that what people did before mixers existed? I need one though. I'll still leave the original recipe the way it was regarding using the mixer in case you guys have one. I'm sure it's a lot easier!



















Mommom's Chocolate Bourbon-Spiked Banana Bread 

*Makes one 8x4-inch or 9x5-inch loaf
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 and 1/2 cups mashed ripe bananas (about 3)
  • 1 teaspoon lemon juice
  • 3 tablespoons bourbon
  • 1 cup coarsely chopped walnuts
  • 1 cup (6 ounces) semisweet chocolate chips
Preheat oven to 350 degrees F. Grease an 8x4 or 9x5-inch loaf pan. Set aside. 

In a medium bowl, sift together flour, baking powder, and salt.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, 3 to 5 minutes. 

Add eggs one at a time, beating for 1 minute between each addition. Stop the mixer, scrape down the sides of the bowl and add bananas, lemon juice, and bourbon. Beat until well incorporated.

Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl from the mixer. Add the walnuts and chocolate chips and incorporate the rest of the ingredients with a spatula. 

Spoon mixture into loaf pan. Bake for 45 minutes to 1 hour, or until a skewer inserted in the center of the loaf comes out clean.

Remove from the oven and allow loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

*Banana bread will keep for up to 5 days, well wrapped, at room temperature.





















    This was some mighty delicious banana bread. I loved the addition of bourbon. Next time I may skip the chocolate chips and walnuts, to really get that banana and bourbon taste. This was very chocolate-y, and I think I may have even used less than the 6 oz of chocolate called for. I can't wait to make this again with those modifications!

    Be sure to check out my other posts from Joy's cookbook - Chocolate Fudge Brownies with Chocolate Buttercream Frosting, and Whole Wheat Honey and Goat Cheese Drop Biscuits.

    *This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*

    Linking up here.

    Peace, and bacon grease!


    17 comments:

    Chris said...

    That bread is banana's! ;)

    Heather @girlichef.com said...

    My mom was visiting this past weekend, and this is one of the things she really wanted to make from the book. And I do, too...especially seeing those photos. Delicious choice!

    blkenigma888 said...

    Hi There!
    I'd love it if you'd stop by and link up this recipe for A Themed Baker's Sunday where the theme this week is bread!
    Hope to see you there!
    Cupcakeapothecary.blogspot.com

    MM said...

    I made this for next week and liked the banana-chocolate-bourbon flavors together. It was a lot of chocolate! Great pictures you have to show that!

    Sue @ Cakeballs, cookies and more said...

    firstly, this sounds really great. Secondly, I too was all, what do I do, when I didn't have my mixer out. I even asked hubby, do I use a wooden spoon? Our mixers have spoiled us.

    Kim said...

    This banana bread is on my short list of things to make from Joy's bread. I love everything about this bread. Yours looks amazing!

    Gerry @Foodness Gracious said...

    Just so happened to have some bourbon in the pantry to use up, sure....;) Great cake/bread and one I'd love to try!!
    Take care..

    Krista said...

    I love sweet breads and w/ added alcohol? BONUS! Thanks for sharing at Church Supper. Have a blessed week & please come back soon. ~EMM

    Veronica Miller said...

    This is uncanny. I'm on a mission to create the BEST banana bread b/c I really want to beat my baking nemesis in the banana bread division at the state fair this year. She wins ever year and has won best in show for her banana bread. She must spike it with crack or something. I have been experimenting with recipes and last night, I had a bottle of bourbon in my hand, and almost this exact recipe in my head. I thought I was pretty creative but turns out, Joy thought of it first. Or maybe, great minds think alike? Anyway, I ended up spiking it with rum instead (it was yummy but I need BEST) but this one is next. It looks great!

    Dorothy @ Crazy for Crust said...

    Oh, my. This is calling my name! YUM!

    Andi said...

    I bet my husband would love this! He goes crazy for banana bread. I will have to make this for him for sure

    KB said...

    Looks yummy. Thanks for sharing with Simply Delish.

    MM said...

    Thanks for linking this to See Ya In the Gumbo.

    Carrie @ My Favorite Finds said...

    Thank you sooo much for linking this to Must Try Monday. What a coincidence, too, because I just got the Joy the Baker cookbook for my birthday from my sister :).

    sweetsav said...

    If I were to name this bread, I would call it happiness bread for all the joy, you get from eating it.

    This is being featured, this week, on My Meatless Mondays.

    Jocelyn said...

    What an awesome banana bread!!! I never would have thought to use bourbon!!! Thank you so much for sharing on Trick or Treat Tuesday!!!

    mjskit said...

    What a great combination of flavors! Love the addition of bourbon and walnuts are always a must with bananas! Thanks for sharing this recipe!