Day 41 – Banana Bread

Today’s project – make banana bread..

This week I put myself on a budget in an attempt to save money. Most of my discretionary spending goes to food, including the purchase of a muffin most mornings. I like to sleep in as much as possible, which usually means that I don’t have time to eat breakfast at home, hence the muffin. In the long run I’d like to get in the habit of waking up earlier to eat breakfast at home, but in the short term I can bake something to take to work which will help me save a few dollars a day.

Inspired by my favorite muffin (banana pecan) I decided to make banana bread. I don’t have a go-to recipe, so I searched my favorite food blog – smitten kitchen – and found a recipe that looked intriguing… Jacked-up Banana Bread. The ‘jacked-up’ part refers to Bourbon.

I had 3 bananas in the freezer and another one past its prime in the fruit bowl.

These are the saddest looking bananas I’ve seen in a long time, but they will be perfect in the bread.

At this point the batter started to smell amazing. The combination of the spices (cinnamon, nutmeg, cloves) and the Jack Daniels was completely intriguing.

I love walnuts so I added about 3/4 cup to the batter and then crush more on top.

I just took the banana bread out of the oven and it looks and smells amazing.

I can’t wait to try a piece tomorrow morning with my coffee. I have a feeling that this recipe is my new ‘go-to’ banana bread.

Jacked-up Banana Bread – smitten kitchen

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 tablespoon bourbon (optional)
1 teaspoon baking soda
Pinch of salt
1 teaspoon cinnamon
1/2 teaspoon 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 last, 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 to serve.


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