Wednesday, August 17, 2011

Drunken Chocolate Chip Banana Bread

I love banana bread.  There is nothing much more to say.  No kneading or yeast required.  Just mix, bake, and enjoy.  I make mine without refined sugar and just a bit of honey so that it's healthier and you can add jam or butter or dulce de leche on top without being to overly indulgent.  Check the recipe out below.

1/2 cup dark chocolate chips or golden raisins
1/2 cup dark rum or frangelica
2 ripe bananas, unpeeled
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup honey
2 large eggs
1/2 cup unsweetened coconut milk or 200 grams natural yogurt (thicker the better and ESSENTIAL part of the recipe.  Coconut milk is the best and you'll never go back!)
1 teaspoon pure vanilla extract


Preheat the oven to 325 degrees.

Place the bananas on a cookie sheet. Bake in the oven for 12 minutes, or until the skins are black and they have started to seep. Remove from the oven, set aside, and let cool.

Sift the flour, baking powder, baking soda, and salt into a mixing bowl. Set aside. In a separate bowl, cream the butter and honey until smooth. Add 1 egg. Mix until completely incorporated and then add the second egg. Mix again until completely incorporated.

Meanwhile, squeeze the flesh of the bananas out of the skins and into a small mixing bowl. Add the coconut milk, rum, and vanilla and mash together. Add half of the banana mixture to the butter/honey. Add half of the flour mixture and mix until combined. Add the remaining banana mixture, blend thoroughly, and add the remaining flour mixture; mix just enough to thoroughly blend the ingredients. Fold the chocolate or raisins into the batter and pour it into a lightly greased 9 by 5-inch loaf pan.

Bake in the oven for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean. Cool on a rack, slice, and serve warm.

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