Boozie Banana Bread

Not to be eaten by children under the age of 18

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BOOZIE banana bread, gosh I love that name, but you might wonder: where is the name coming from? Well, It’s no surprise that it’s because there is booze in the recipe, a lot of booze for that matter: 1) A Caribbean Rum and 2) A Cognac. That said, this is one banana bread that is strictly not for children. I must also apologise for the half cut pictures, since some people got excited. We cut it before I could style and present it well to take beautiful pictures for you. This is one recipe I’m going to keep for the longest time, it’s perfect for winter and friends or family tea time.

Another warning about this bread; if you are like me, a teetotaler, do not eat it and drive {laughs}. I will stop here, otherwise my other work will end up taking over and I might take weeks to post this recipe, and I think you should absolutely have it as soon as possible, since it’s totally delightful and moist. I hope you bake it, please do let me know when you have baked it and share you experience.

INGREDIENTS

180g unsalted butter

120g Brown Sugar

50g White Sugar

3 bananas, mashed (or 300 to 310g, weighed after peeling)

70g Greek Yoghurt

2 Extra large eggs

50ml Caribbean rum

50ml Cognac

250g Self-raising flour

1 teaspoon table salt

1 teaspoon baking soda

METHOD
  1. Preheat the oven to 180℃
  2. Grease a loaf pan (I used a 26cm enamel oblong) with butter and coat with flour (be sure to discard excess flour after coating) or use a good quality baking spray. (See note).
  3. Mash the bananas and set aside.
  4. In a small saucepan, melt half of the butter and white sugar over medium heat, then stir until the sugar and butter melts completely – this should take about 10 minutes
  5. Add the rum and cognac and cook for about 7 to 10 minutes (reduce the heat after 5 minutes). Keep stirring every second minute. Remove from the heat, and let it cool.
  6. Meanwhile, in a large mixing bowl, cream the remaining butter with brown sugar using an electric whisk until smooth. Then add eggs, one at a time and whisk until combined.
  7. Add the yoghurt, mix well.
  8. Add the mashed bananas followed by the mixture of the melted butter, sugar and alcohol, mix well.
  9. Mix flour (sieved), salt and baking soda together then gradually add to the wet ingredients. Whisk until well blended.
  10. Pour the batter into the prepared loaf pan. Bake for 25 minutes, then cover with foil to prevent burning. And bake for 30 more minutes.
  11. Take out the banana bread from the oven and insert a toothpick in the centre, if it comes out clean or with few crumbs, it is perfectly baked. If not, bake for another 10 to 15 minutes.
  12. Let the boozie bread cool in the pan for 10 minutes, then take it out and transfer it to a cooling wire rack.
  13. Enjoy

 

Notes:
  1. I normally use a 20cm x 10cm x 7cm (see picture slideshow below) when baking banana breads. If you use this pan, baking will take 75 to 85 minutes.
  2. You can also use frozen and thawed bananas for this recipe. They must weighed after they’ve thawed.

 

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