bourbon banana bread

bourbon banana bread

confession: i don't enjoy fresh bananas half as much as i enjoy them in any of their baked forms. the ugly truth about baking with bananas is that you have to allow them to get to fruit fly loving, nasty brown looking, ripened perfection. our kitchen has been stocked full of just about every fruit for the last four months as i can't seem to get enough of it and it's an easy snack to help get me through the day. last week i realized as the bananas in the fruit basket were beginning to look inedible that i needed to let stijn in on my dirty banana baked good secret. i assured him that there was a reason for their presence on the counter and please to not throw them away as they were about to become something spectacular.
what spectacular thing would they become? none other than the trusty banana bread of my childhood. it is an undisputed fact that my mother makes the best banana bread! it was rare growing up to not have freshly baked banana bread or muffins somewhere in our kitchen. a favorite memory of my sweets loving father is of him coming home from work and before even changing out of his suit reaching atop the fridge to enjoy a banana muffin. i have always respected this about my dad, his unabashed consumption of dessert before dinner.
i suppose this isn't really the banana bread of my childhood as i added bourbon and some extra spices. maybe someday we'll do a side by side comparison. if my dad was here now i would cut us each a chunk (not a slice) and pour two glasses of milk to enjoy before dinner!

bourbon banana bread

bourbon banana bread

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
1 T bourbon (no need to be stingy here)
1 t baking soda
Pinch of salt
1 t cinnamon
1/2 t nutmeg
Pinch of ground cloves
1 1/2 cup of flour

preheat the oven to 350°F. with a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. mix in the sugar, egg, vanilla and bourbon, then the spices. sprinkle the baking soda and salt over the mixture and mix in. add the flour and mix. pour mixture into a buttered 4×8 inch loaf pan. bake for 50 minutes to one hour, or until a tester comes out clean. cool on a rack. remove from pan and slice. serve alongside a glass of milk a coffee or a bourbon. go back for seconds.