At the last minute we ended up having quite the crowd at our place for the Super Bowl last weekend which meant pulling together a nice spread of snacks to keep the crowd happy. I did the usual – guac, seasoned popcorn, chipotle bean dip, etc. – and Ry grabbed some bbq from our neighborhood rib joint. It was a rather impressive menu given the short notice and as I was looking for my standard brownie recipe I realized there wasn’t really anything healthy to offer so, I put the cocoa powder away and took out the banana bread recipe I’ve been trying to sort out. Usually when I get to the point when I’m trying to refine a recipe I get more diligent with my measurements and notes but since I had only a little time to get this in the oven I barely managed to make some chicken scratch notes – but definitely caught the changes that I believe make the difference. It was a pleasant surprise to to discover that in my haste I managed to get the exact flavor and texture I had been hoping for – and it was a huge hit with the football crowd.
- 2 large eggs
- 1/4 C brown sugar
- 1/2 C sugar
- 1 Tbs butter, melted
- 1 Tbs whiskey
- 1 C whole wheat flour
- 3/4 C AP flour
- 2 tsp baking powder
- 1/2 tps baking soda
- 1/2 teaspoon salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/3 C buttermilk
- 2 large very ripe bananas, mashed
Preheat oven to 350˚
- Beat together the eggs, sugar, butter and whiskey until evenly mixed.
- In a separate bowl mix together the flours, baking powder, baking soda, spices and salt.
- Slowly begin to add the flour mixture to the wet ingredients being sure to scrape down the sides a couple of times.
- Next mix in the buttermilk and the mashed bananas until the butter milk has been absorbed but the bananas are still a little lumpy.
- Pour batter into greased loaf pan and put in the oven to bake for 30-35 minutes. Remove when a toothpick inserted in the middle of the bread pulls out clean.