Bourbon Soaked Raisin Banana Bread Food

SUPER MOIST RUM & RAISIN BANANA BREAD

Steps:

• In a small saucepan, place the sultanas (or raisins) and add the dark rum (or bourbon). Bring to a boil over medium heat.
• Remove the saucepan from heat, cover with its lid. Let it sit for at least an hour, or until almost all the rum (or bourbon) has been absorbed into the sultanas (or raisins). Drain the excess liquor.
• Pre-heat the oven to 170 deg C (or 325 deg F). Grease and line a loaf tin (23 x 13 x 7 cm / 9 x 5 x 3 inches) with baking paper.
• Place the flour, baking powder, bicarbonate of soda and salt in a mixing bowl. Mix together well till thoroughly combined with a wooden spoon or using your hands.
• In a mixer bowl, place the melted butter and sugar and beat until blended. Beat in the eggs, one at a time, then the mashed bananas. Then, with a wooden spoon, stir in the pecans (or walnuts), drained sultanas (or raisins) and vanilla extract. Stir in the flour mixture, a third at a time, combining well after each third.
• Pour out into prepared tin . Bake in the middle of the oven for 1 to 1 1/4 hours. At the end of 1 hour, test with a metal or bamboo skewer inserted into the centre of the loaf. If the skewer comes out with wet dough, continue to bake for another 5 minutes, and test again. Repeat every 5 minutes until skewer comes out somewhat clean of sticky batter. Leave in the tin on a rack to cool. Slice thickly or thinly as desired, and serve warm.

BOURBON (OR RUM) RAISINS

Steps:

• Find a mason jar or other glass container with a tight-fitting lid.
• Place the raisins in the jar.
• Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
• Give them a shake and close up the jar.
• Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
• Voila!
• For bourbon or dark rum, I suggest dark raisins.
• For white rum, I suggest golden raisins.

BOURBON BREAD PUDDING

Steps:

• Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
• Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
• Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
• Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.

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 BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
• Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
• Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
• While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
• Pour sauce over bread pudding when done.

BOURBON RAISIN PECAN BREAD

Steps:

• Soak raisins in bourbon for 2 hours and drain, reserving bourbon.
• Add more bourbon to make 1/3 cup.
• Grease two bread loaf pans and line pan bottoms with greased wax paper.
• Preheat oven to 350 degrees F.
• Cream butter and 1/2 cup of sugar until light and fluffy.
• Add egg yolks, one at a time, beating well.
• Add flour in thirds, alternating with bourbon.
• Mix until blended.
• Stir in raisins, pecans, and vanilla extract.
• With clean beaters, beat egg whites until soft peaks form.
• gradually beat in remaining 1 cup of sugar; beat until stiff.
• Fold egg whites into batter; turn into pans and bake for 1 hour.

BOURBON SOAKED RAISIN BANANA BREAD

Steps:

• 1. In a medium size saucepan combine the raisins and the alcohol and bring to a boil over medium heat. Remove from heat and let stand one hour or overnight in the refrigerator. Before using in batter, discard any liquid that remains.
• 2. Position an oven rack in the center of the oven and preheat to 325°. Grease or spray with Pam a 9x5 loaf pan.
• 3. In large bowl combine all ingredients except for raisins and walnuts with electric mixer until well blended. With a spoon, stir in the raisins and walnuts.
• 4. Turn in to prepared loaf pan and bake for 1 hour to 1 hour and 15 minutes until a toothpick inserted in the center emerges clean. Cool in the pan on a rack. Slice thin and serve at room temperature. It ALWAYS tastes better the next day.
• 5. *I frequently have bananas that go brown and I peel them and put them in freezer bags and freeze them. I then take them out a couple of hours ahead of time and use them in this recipe.

BOURBON SMASH

Steps:

• Put the simple syrup, mint leaves and lemon wedges into a cocktail shaker and muddle them until the lemons are broken down. Add the bourbon and fill the shaker with ice; using a long cocktail spoon, stir vigorously until very cold.
• Fill a rocks glass with ice and use a fine strainer to strain the drink into the glass. Put the mint sprig in the palm of one hand and gently smack it with the fingers of your other hand (this releases the oils and fragrance). Garnish the drink with the sprig and serve.

BOURBON BREAD PUDDING

Steps:

• Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans.
• Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl.
• Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk.
• Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream.

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.

BANANA BREAD WITH BOURBON RAISINS AND WALNUTS

Steps:

• Line a 9x5 loaf pan with parchment paper and preheat the oven to 325°F.
• Put the raisins and bourbon or rum in a small saucepan and bring to a boil. Then remove from the heat, cover and let it soak until the raisins have absorbed most of the liquid, at 1/2 least hour or so. (You can do this step overnight.)
• Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a wooden spoon.
• In a large bowl, mix the melted butter and sugar and beat until blended.
• Beat the eggs into the butter and sugar mixture, 1 at a time, and then beat in the mashed bananas.
• Using a wooden spoon, stir in the chopped pecans, soaked raisins and vanilla extract.
• Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
• Scrape the mixture into the prepared loaf pan and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it's ready, a toothpick or fine skewer inserted in the center should come out fairly clean.
• Let the banana bread cool in the pan on a wire rack.

BANANA BREAD

Steps:

• Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
• Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
• Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.