I have extremely fond memories of banana bread. My mom is the master at making it - she's been using the same recipe that she got in 8th grade Home Economics class - and it rocks. Of course, it calls for buttermilk, which she makes herself. It's always so good. And growing up we had it at every family gathering. In fact, we still do to this day.
Lately I've been thinking what banana bread would taste like with the volume turned up - like what would happen if we added some chocolate chips, some toasted walnuts, and perhaps a little brandy??? Now that's what I'm talking about!
So I tried it out and have made this bread about 5 times since I had that thought. It's absolutely, positively out of this world amazing - a texture and flavor delight. It's savory enough to enjoy for breakfast and sweet enough to enjoy as a dessert - and I've been known to exercise both options in one day when this bread is in the house....hard to keep the mitts off!
This version was inspired by Nigella Lawson's recipe for Banana Bread from her "How to Be A Domestic Goddess" book. I made a few tweaks to adjust to my tastes.
Please make a loaf of this bread as soon as possible....banana bread will never be same for you!
Recipe Inspired by Nigella Lawson
Photos by A Toast to Taste
1/2 cup unsalted butter, melted
1/4 cup white sugar
1/4 cup brown sugar
2 large eggs
3-4 ripe bananas, mashed
1 tsp vanilla
1/4 cup brandy or bourbon
1 cup plus 2 Tbsp AP flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chocolate chips
1/2 cup walnuts, chopped and toasted
Preheat oven to 325 degrees. Grease a 9x5 loaf pan.
Beat butter and sugar until blended. Beat in the eggs, one at a time, followed by the bananas, vanilla and brandy. Beat well. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add dry ingredients, a third at a time, to the wet ingredients. Beat well. Stir in chocolate chips and walnuts. Pour mixture into loaf pan and bake for 60 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven, let cool for 10 minutes. Transfer loaf to wire rack to continue to cool for 15 minutes. Slice and enjoy!