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.
Make sure your bananas are mushy, the yuckier the better!
I doubled the recipe and divided the batter across some small loaf pans as gifts for friends.
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.
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).
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.