FRUIT SALADS (20)
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|EVERY FEW MINUTES|
|BOURBON BANANA NUT BREAD|
1 c. nuts
1/2 c. (125 ml) butter, at room temp.
1/2 c. milk (125 ml)
1 c. (250 ml) sugar
2 c. (500 ml) all-purpose flour
1 tsp. (5 ml) baking powder
1/2 tsp. (2 ml) baking soda
1/2 tsp. (2 ml) salt
3 ripe bananas
1 tsp. (5 ml) vanilla extract
2 tbsp. (30 ml) brown sugar
The flavor of bourbon permeates the baked nut bread during chilling.
Preheat oven to 350°F. (180°C.). Grease a 9 1/4 x 5 1/4 x 2 3/4 inch (23x13x8 cm) loaf pan. Assemble blender. Put nuts into blender container. Cover and process 2 cycles at whip to chop nuts; set aside.
In large mixer bowl, put all remaining ingredients except 1/4 cup (50 ml) nuts, brown sugar and bourbon. Mix at low until flour is moistened then at medium until smooth. Pour into prepared pan.
Mix remaining nuts and brown sugar; sprinkle over top of loaf. Bake in preheated oven for 1 hour, or until toothpick inserted near center comes out clean. Remove from pan; cool completely. Saturate a 15x9 inch (38x23 cm) double thick piece of cheesecloth with bourbon and wrap around loaf.
Bake in a preheated 350°F (180°C) oven for 1 hour, or until a toothpick inserted into the center comes out clean.
Note: Bananas must be very ripe for this recipe, or bread will be dry (more milk may need to be added).
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