Wednesday, May 27, 2015

Kitchen Adventures; Boozy Cherry Pecan Banana Bread

We were at costco last week, searching for snacks that wouldn't turn us back into fat kids, and we wandered (as usual) down the dried fruit isle.

Why does dried fruit have it's own isle?

Ok, you're right. It doesn't. It shares with delicious snackable nuts. So, when you walk through the isle, all you can think is how you'd like to have a handful of dried cherries and a handful of pecans and just alternate throwing a few into your mouth as you stroll.

Or... you could have an apostrophe (epiphany) and think about the bananas that you have at home and how - as much as you love chocolate chip banana bread - something has got to give and it's time to try something new.

Enter Cherry Pecan Banana Bread.

AKA Oh, heck yes, this is delicious and doesn't require chocolate!

There is not nor will there ever be anything wrong with chocolate - especially chocolate chips. Let's throw those in our imaginary third hand for munching as we walk through Costco...

But this banana bread... it's different, yo.

It's tangy and smooth and dense and effing glorious.

2 eggs
2 c. flour
1 c. sugar
1 stick of butter (softened)
2 ripe bananas
1 c. dried cherries
1 Tbsp. baking powder
1 c. chopped pecans
3 Tbsp. whisky (bourbon, preferably)

Preheat oven to 350, grease & flour a loaf pan, set aside. (or, as it were, 4 mini loaf pans like this)

Mix together the butter and sugar. If the butter is super soft, you can do this by hand. If not, you'll want a mixer (hand or stand)
Stir in eggs.
Peal and smash the bananas.
Add bourbon, and bananas to butter/sugar/egg mixture. Stir in evenly.
Add flour and baking powder. Mix in evenly.
Finally, stir in cherries and pecans...evenly.

Pour into your greased loaf pan and bake for about 50 minutes or until a toothpick, fork, or skewer comes out clean. If you are using smaller loaf pans like mine, start checking your bread around the 40 minute mark.

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