A Great Quick Bread Recipe for Banana Bread
I love banana bread. My mom used to make the best in the world…but alas, the recipe is gone. The other day I got the urge to make banana bread so I stopped at the store and bought some bananas to let “age” on the counter. A few days later they were ready for the job of producing a great quick bread.
I started out with a Google search for a suitable recipe and found one on Smitten Kitchen, a great recipe site and totally unpretentious about food. Deb, the owner, shares my love of simplicity in cooking and baking.
Having said all that, the recipe you see here is not Deb’s. As I was making it I started changing things up a bit. I eliminated the cinnamon and nutmeg, changed the bourbon to rum, added chocolate chips, and chopped walnuts. In spirit it belongs to Smitten Kitchen so I give Deb the credit.
Make sure the bananas are good and ripe, about 20 minutes from the fruit flies carrying them away. Then you’ll have real good banana flavor. The rum I used was from Venezuela and now that I look at the bottle, it probably should be drunk and not put in a quick bread. It’s from the Pampero family and is a special reserve, numbered edition, aged in oak casks, smells like no other rum I’ve smelled. Suffice it to say it’s good stuff. (Apologies to Mike and Fiona for using this but it was the only rum I had on hand.)
- 3 ripe bananas, smashed
- ⅓ cup melted salted butter
- ¾ cup light brown sugar
- 1 egg, beaten
- 1 teaspoon vanilla
- 1 tablespoon rum
- 1 teaspoon baking soda
- Pinch of salt
- 1½ cup of flour
- ½ cup chocolate chips1/2 cup walnuts, chopped
- Preheat the oven to 350°F.
- With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla, and rum. Sprinkle the baking soda and salt over the mixture and mix in.
- Add in the chopped walnuts and chocolate chips and mix well.
- Add the flour last, mix. Pour mixture into a buttered/greased mini loaf pan. Bake for 50 minutes to one hour, or until a tester comes out clean.
- SOURCE: Adapted from Smitten Kitchen
Why did I add rum? Well I had this crazy notion that as long as I was changing the recipe I would try to make the bread taste like Bananas Foster. It came out delicious but a less like Bananas Foster and more like fruit cake. The rum is so good that one tablespoon is almost too much.