rye whiskey banana bread

January 6, 2014 § 70 Comments

I know, it’s the new year and we should be cutting back on spirits.  However, with three overly ripe bananas and this jacked-up banana bread recipe from Smitten Kitchen I just had to indulge with just two more tablespoons of rye whiskey, to be exact.  It’s a fabulous post over at Smitten Kitchen and you really should go read it and then bake some banana bread.  No mixer required, just smash and mix with a wooden spoon.  And, if you notice there is only 3/4 cup of light brown sugar.  This bread is naturally sweetened with overly ripe bananas.   My kind of sweet bread.


I n g r e d i e n t s

3 to 4 ripe bananas, smashed
1/3 cup melted salted butter
3/4 cup light brown sugar
1 egg, beaten
1 teaspoon vanilla
2 tablespoons rye whiskey (not optional, well, ok…optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Pinch of ground cloves
1 1/2 cups flour

Preheat the oven to 350°F. With a wooden spoon, mix butter into the smashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla, rye whiskey and then the spices. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour, mix. Pour mixture into a buttered 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 to serve.


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