Chocolate Chip Bourbon-Spiked Banana Bread

Well, if rum can go into my banana bread, why not just throw open the liquor cabinet and grab whatever?  On the surface this may seem very similar to the Chocolate Chip Coconut Banana Rum Bread I shared earlier this week, but the flavors come together differently and the strength of the bourbon really shines.  Plus the addition of nuts provides a different undertone, almost an earthiness when couples with the bananas and the chocolate chips provide a nice sweet note with the alcohol.  Good stuff, people.  Now you have a banana bread you can share with your rum drinking friends and one for your bourbon drinking friends.  Or just share with everyone.  Or share with no one and devour these mini loaves all by yourself.  Your call.

Joy Wilson, as in Joy the Baker, shared this recipe on Leite's Culinaria which is a compendium of resources for cooks with articles, recipes and all kinds of fun stuff for food readers, food writers, food cooks and food eaters.  Joy does wonders in the kitchen and this recipe was no exception.  I was so confident that I just went ahead and doubled it right away.  I mean, it's go bourbon--how could it go wrong?  So my recipe makes 6 mini loaves.  If you want less or to make large loaves, adjust accordingly by either halving the recipe or baking two large loaves for about 45-60 minutes.  Of course if you halve the recipe, you'll have more bourbon left over.  I trust you'll find something to do with it.

Chocolate Chip Bourbon-Spiked Banana Bread

Ingredients

4 cups flour
2 Tablespoon baking powder
1 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
3 cups mashed ripe bananas
2 Tablespoons lemon juice
6 Tablespoons bourbon (plus more for the baker--this is a tip from Joy with which I wholeheartedly agree)
2 cups walnuts, coarsely chopped
12 ounces chocolate chips

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand-held mixer, beat butter and sugar until fluffy, about 3-5 minutes, scraping the sides of the bowl as needed.

Add eggs, one at a time, and beat for about a minute after adding each egg.  Continue to scrape the bowl as needed.  Add bananas, lemon juice, and bourbon, beating until incorporated.

Gradually add the flour mixture and mix on low speed until flour is incorporated.

Stir in walnuts and chocolate chips until evenly distributed.

Transfer batter into 6 greased mini loaf pans.

Bake for 30-40 minutes at 350 degrees F or until loaves are golden and a tester inserted in the center comes out clean.

Cool loaves in pan for 10-15 minutes before transferring to wire racks to complete cooling.

Makes 6 mini loaves.

Happy Baking,
The Cookie Princess

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