I’ve been messing around with banana bread recipes for awhile and haven’t been totally satisfied with anything that I wanted to blog about. I’ve done yogurt, whole wheat flour, chocolate chips, you name it. It seems unrelated but for the longest time I didn’t know what to get Matt for Valentine’s Day. It hit me the other day. He keeps talking about Japanese whiskey. I wanted to find him a good bottle.
I went to the local liquor store today and they were sold out of the Hibiki whiskey which was a disappointment. I found another kind that looked like it would do the trick. The selection of liquors made me giddy. On base lets just say the selection is limited. Here they had all kinds of lychee and lavender liquors. They had passion fruit and white chocolate. I had pretty much given up on being able to make cocktails for the blog. Until today.
Then I saw it. There was one bottle. It was as if a golden ray shone down from heaven. Banana liquor. My head started to churn with the possibilities. Bananas foster. Banana daiquiris. Oh and those brown bananas on my counter that I promised Matt I would make us banana bread with. Yes.
These Japanese liquor stores only take yen and I stole some from Matt’s wallet last night, knowing my intentions to go buy whiskey. I rarely have yen which probably isn’t the smartest move living in Japan. Anyway, I had to go to the car, scrounge up my last yennie. I was a desperate. And then there was tax. I found just enough to pay and go home to make my very delicious banana bread. Mmmmmm mmmmm mmmm.
- 3 large very ripe bananas, mashed
- 2 eggs, beaten
- 5 tablespoons butter
- 3 Tablespoons banana liquor
- 1 teaspoon vanilla
- ¾ cup granulated white sugar
- 1⅓ cups all purpose flour
- ⅓ cup almond flour
- 1 teaspoon baking soda
- pinch salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Preheat oven to 350F and line 9x5 inch pan with parchment paper.
- Over medium heat add butter to small nonstick saucepan. Continually stir for a few minutes until butter begins to smell nutty and gets lightly brown. Remove from heat and place in a clean bowl to cool.
- In a large bowl, mix together all purpose flour, almond flour, baking soda, pinch of salt, cinnamon and nutmeg,
- In a medium size bowl, mash bananas well. Add beaten eggs, banana liquor, sugar, and butter that should be slightly cooled by now.
- Add liquid ingredients to flour mixture. Stir to combine, do not overmix. Add to parchment lined pan and bake for 45-55 minutes, or until toothpick inserted comes out clean. Enjoy!