Thursday, March 3, 2016

RECIPE: Banana Bread, the dark side.

Banana bread goes dark with booze and grain.
RECIPE: Banana Bread, the dark side 

The addition of whole grains and bourbon provide a kick that takes banana bread to a whole new level. A bit of real grain fortifies the bourbon and if you can get you hands on some, grind them (in a blender or grain grinder) and sift to remove the larger pieces of bran to help in the rising. If you don’t have wheat berries substitute with whole wheat flour and if you don’t have that, just add two more tablespoons of flour to the recipe. If you don’t have flour, just fry up the bananas and have with yogurt. Dark rum is a good alternative to bourbon. This recipe is adapted from Silver Palate "Good Times" cookbook circa 1985. 

Preheat oven to 375 degrees


1 C white unbleached flour
2 T ground wheat berries, sifted
2 eggs
1 cup milk
2 t baking powder
½ t baking soda
1 stick butter, melted. 
¼ C honey mixed
¼ C maple syrup
1 t vanilla
6 T bourbon or dark rum
2 very ripe bananas, mashed
½ C chopped walnuts
½ C golden raisins


sifting implement
loaf pan


Mix ingredients dry ingredients not including walnuts and raisins in a large bowl.  Melt butter in loaf pan in oven while it is pre-heating. In separate bowl whisk eggs together with banana, honey,vanilla, maple syrup and butter. Combine contents of both bowls and mix thoroughly. Pour batter into buttered loaf pan and stir in walnuts and raisins. Bake for 50 minutes.