the weekend baker - the boozed up edition

so this banana walks into a bar...

and made a little bread!

Got a couple of bananas laying around with more age spots than your grandmother? Don't just toss them out (well, maybe in your compost pile), try this luscious, rather grown-up Lonesome Road version of banana bread.

As most of you know, the secret to a really good banana bread is to let the bananas ripen to the point where the skins are black. Underripe bananas will not give you that rich flavor and moist texture. What some of you may not know is that a little splash of booze makes a pretty tasty banana bread. I've used whiskey in the bread pictured, but rum (try banana-flavored rum!) is also an excellent addition. Also, be sure to try the raw sugar in this recipe; you'll love the way it tastes in coffee and tea, hot or cold cereal, or just about anything!

Bottoms up!

ingredients

1 1/4 cups raw sugar (like Sugar In The Raw)
1/4 cup (1/2 stick) butter, melted
1/2 cup milk
2 eggs, beaten
3 tablespoons good-quality whiskey
2 cups mashed overripe bananas (about 2 to 3 large ones)
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 cup shredded coconut (optional)

Preheat oven to 350 degrees F.
Grease and flour a 9x5x3-inch loaf pan (not necessary for a non-stick pan).
In a large mixing bowl, thoroughly combine raw sugar and melted butter.
Add milk, eggs, whiskey, and bananas.
In a separate large bowl, combine dry ingredients.
Add this to butter-banana mixture and combine until JUST mixed- do not over mix.
Pour batter into prepared loaf pan and bake at least 1 hour or until pick inserted in center comes out clean.

I also like to make mini-muffins and the smaller individual-sized loaves (pictured); adjust baking times accordingly; I check the small loaves after 20 to 25 minutes.
Cool in the baking pan.