Naughty, Naughty Banana Bread

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OK, it’s really not that naughty. A touch of chocolate never really hurt anyone and neither did a splash of rum or whiskey. One could even argue this bread is made with bananas, so still pretty good for you.

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Make sure your bananas are mushy, the yuckier the better!

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I doubled the recipe and divided the batter across some small loaf pans as gifts for friends.

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Naughty Banana Bread with Chocolate and Spiced Whiskey

  • 2 large or 3 smaller very ripe bananas, peeled and mashed
  • 1/3 cup butter, melted
  • 2/3 cup of brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1-2 Tbsp rum or spiced whiskey
  • 1 tsp baking soda
  • 1/4 tsp of salt
  • 1 1/2 cups flour
  • pinch of cinnamon and nutmeg, optional
  • 1/2 cup chocolate chips, divided
  • 1/3 cup walnuts or pecans, chopped

Grease a 4 x 8 inch bread pan and preheat the oven to 350°F.

Mix the bananas, butter, sugar, egg, vanilla and whiskey together in a medium bowl until combined. Mix in the dry ingredients. A few lumps are ok. Fold in All but 2 Tbsp of the chocolate chips and scrape into the prepared pan. Sprinkle the nuts over top.

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Pop the pan into the oven and bake for 55 minutes or until a toothpick comes out clean. (The little ones baked for about 35 minutes).

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Melt the chocolate in a double broiler or in the microwave by heating it in 10 second increments and drizzle it over the surface of the banana bread.

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Serves 8

 

 

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