Less than six weeks til Christmas and I’m still posting run-of-the-mill, throw-it-in-the-oven-for-afternoon-tea-esque recipes.
I should be ashamed of my tinsel & candy-cane-less self.
(Though, to be fair, there are some rather pleasing looking green & red macaron sitting in the freezer right now just begging to be photographed).
It’s all systems go around here at onebitemore HQ.
Christmas dinners start on the first week of December and don’t stop until… well, do they ever really stop? And (to top it all off) I’ve just come off the back of the whirlwind that was three interstate trips and two local weddings in five weeks. Oh. And my grandma’s come to stay for a month.
I’m halfway to needing a nap already.
Or another drink.
Speaking of drinks, (yes! successful segue!), I’ve done it again with my habit of flinging a bit of this, that and the other into an otherwise very good recipe and making it into something you couldn’t possibly feed to your kids.
Aunty Shez loves you.
She just doesn’t feel like sharing her banana bread today.
Which is fair enough when it contains a decent handful of cocoa nibs, unearthed in the course of yet another chapter of “Mama cleans out the pantry and is annoyed at the number of atypical ingredients contained therein”, and an even more generous handful of mixed walnuts and slivered almonds, sourced as part of a Nuffnang organised Lucky Nuts Product Talk I opted in on.
Tell you what, the crunch is what makes this banana bread sing.
That, and the whiskey.
I tipped a good nip of Southern Comfort into the batter and sprinkled another decent dash over the top of the hot loaf as soon as it came out of the oven.
“What did you do to my banana bread recipe?” asked mama, after her first furtive nibble.
“I, uhh, tried something different?”
“It’s not bad. I might give some to my friends later this afternoon.”
“Save a slice for me to have tonight?”
“Don’t worry. There will be lots left over.”
Turns out, there wasn’t.
whiskeyed banana bread
you will need:
4 bananas (to make 1.5C mashed banana)
2 tbsp whiskey (I used Southern Comfort)
1/4 tsp ground ginger
1/2 tsp nutmeg
1/2 C white sugar
1/2 C brown sugar
2 C flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 C cocoa nibs
1 C chopped walnuts (I used Lucky Brand!)
a handful of slivered almonds
(optional: whiskey to sprinkle on top ~2tsp)
how to do it:
1. Peel the bananas (important!) and mash them up well. Some people like to do this so the bananas are a giant, congealed, yellow muck. I prefer to leave a couple of chunks in there. Do as you will. Mix the whiskey in (or not, if you’re keeping it dry) and the spices.
2. Beat the butter and sugars together until they are creamy and smooth. Add the eggs, one at a time, beating them into the butter and sugar until smooth. Add the mashed banana mix and stir well.
3. Sift the flour with the baking soda and baking powder. Add the flour mixture, salt, cocoa nibs and walnuts into the banana mixture, stirring only enough to get rid of any lumps. Do not over mix it at this stage.
4. Pour the mixture into a loaf tin lined with greaseproof paper and top with a smattering of slivered almonts.
5. Bake at 170C (fan forced) for about 1 hour, or until an inserted toothpick comes out clean. Immediately after removing the bread from the oven, sprinkle the optional extra whiskey over the top so it sinks into the loaf. Cool before eating. Or not.