i'm pretty sure this is one of the most balanced breakfasts that i have consumed in a long time...fruit? check. booze? check. coffee? check.
you really can't taste the bourbon in this bread, but alcohol intensifies flavors when you cook with it and is a "flavor conductor".
all that flavor is about to get conducted into yo' mouth.
the recipe that i went with is from america's test kitchen via leite's culinaria. the crew over at atk can do no wrong, the mister and i have loved every single recipe that we have ever made of theirs and we have 2 years worth of their magazines. they do good work, folks.
and oh. my. good golly. am i glad i did.
the bread came out with a perfect tender crumb, with a light hint of peanut butter in the background (too much and it would overwhelm the banana flavor...a big no no) and just a little bite from the bourbon. i added 2 T of bourbon to this recipe but i think next time i will add 3 T (or 4) to see if i can get a little more of the bourbon flavor to shine on through.
you should make this and then eat 2 slices with a little butter slathered on, warm and straight from the oven.
ain't no shame in that.
bourbon + peanut butter banana bread
slightly adapted recipe via leite's culinaria
- 2 cups unbleached all-purpose flour, plus more for dusting the pan
- 3/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 very ripe, soft, darkly speckled large bananas, mashed well (about 1 1/2 cups)
- 1/4 cup plain yogurt
- 2 large eggs, beaten lightly
- 3/4 stick (6 tablespoons) unsalted butter, melted and cooled, plus more for the pan
- 1 teaspoon vanilla extract
- 3 (or 4!) T good bourbon, i used bulleit
- 1/3 cup creamy or crunchy peanut butter, i used trader joe's all natural crunchy
- adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C) degrees. butter the bottom and sides of a 9 by 5-inch loaf pan. dust the pan with flour, tapping out the excess.