Bourbon Banana Bread Food

BOURBON BANANA BREAD

Steps:

• In a large bowl, cream together the butter and sugar until smooth and creamy.
• Add in the flour, salt, baking soda, and baking powder. Mix until combined.
• Add in the eggs, bananas, and bourbon.
• Pour batter into greased/prepared loaf pan (or 3 mini loaf pans).
• Place in preheated oven (350 degrees) and bake for about 35 minutes if mini loaves, 55-60 minutes if a large loaf pan, 25 minutes if making muffins.
• Once baked, remove and allow to cool slightly before removing from pan and serving! Enjoy!

BOURBON BANANA BREAD RECIPE

Steps:

• Heat the bourbon in a small saucepan for about 2 minutes.
• Remove from the heat and set aside. Butter and flour a 9 x 5-inch loaf pan or line it with parchment paper.
• Preheat the oven to 325 F. Whisk together the flour, baking powder and salt in a medium-sized bowl.
• In the bowl of your stand mixer (or a large bowl) mix together the melted butter and sugar. Beat well until blended. Beat in the eggs one at a time. Then add in the mashed bananas, cooled bourbon, and vanilla extract.
• Add the flour mixture in thirds to the wet mixture. Stirring gently after each bit. DO NOT OVERMIX.
• Pour the mixture into the prepared loaf pan and bake on a middle rack in the oven for about 1 hour. Bake for less time if you are baking on convection.
• Check its doneness with a toothpick. It should come out fairly clean, but it is OK if it looks a little sticky. This is a very dense and moist bread.
• Place the loaf pan on a cooling rack.
• Whisk together the bourbon and confectioners' sugar until thick and smooth. Once the bread is cooled and removed from the pan, drizzle the glaze over the top of the bread. The bread tastes even better the second day.

SLOW COOKER BOURBON BANANA BREAD

Steps:

• Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the Bisquick mix.
• In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining Bisquick mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
• Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
• Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
• In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.