I've been looking for a decent bourbon banana bread recipe for some time, and to no avail. They all bombed. I'm not sure why I wanted to make bourbon banana bread, it just kind of resonated with me somehow. Well, yesterday I had these bananas that were about to go mushy, and some bourbon in the cupboard (go figure), so I decided to get this monkey off my back and sort this puppy out once and for all!
Part of the inspiration for this recipe came from a local restaurant called Petit Bill's. They make this Screech Cake there that is basically a pound cake drowned in a bottle of Screech. (And yes, it's every bit as awesome as it sounds -- a perfect follow-up to a plate of their lobster poutine, oh yeah!) I wasn't sure if this would work with a banana bread, but guess what -- it does! YES!! And this booze soak solved the main problem I had with other failed attempts at this recipe -- namely, none of them had any bourbon taste at all (this has it in spades). The problem as far as I can tell is that bourbon just boils off when you put it in the oven, so soaking the loaf post-bake avoids any of this nasty evaporation. And it makes me smile!
Blend 2 mashed bananas (the recipe says 2-3, but I wanted this a little drier because you know what we're going to do later!) and 2 eggs into the fluffy butter and sugar. Once that's all mixed up, dump your dry ingredients in a cup at a time until each addition is combined.
Bye for now!