Summertime produces amazing local fruit in New York. It’s so amazing that I often get overwhelmed at the market and buy too much of it. I try not to be a glutenous shopper, but sometimes I find myself filling the fruit tray with enough peaches, nectarines, pears, apples, bananas and plums to last the Brady Bunch through an average week.
And like any good
alcoholic over-shopper, I find myself promising “never again, never again”. Still, I try to never let anything to to waste and set off to find a new purpose for my overripe fruit. Enter Smitten Kitchen (how is it that Deb always knows how to save me?!!) with her recipe for Jacked Up Banana Bread. A few quick modifications and 3 bananas and 3 peaches found a new life! Thank you, thank you, thank you!
|Bourbon Banana Peach Bread
Bourbon Banana Peach Bread
Adapted from Smitten Kitchen
3 ripe bananas, smashed
3 ripe peaches or nectarines coarsely grated
1 cup melted unsalted butter
1 ½ cups light brown sugar
2 eggs, beaten
1 ½ teaspoon vanilla
2 tablespoon bourbon (optional)
1 ½ teaspoon baking soda
2 Pinches of salt
1 ½ teaspoon cinnamon
Freshly grated nutmeg
1 or 2 Freshly grated cloves
2 ½ cups of unbleached all purpose flour (or GF AP flour)
Preheat the oven to 350°F.
1. Mix butter into the mashed bananas in a large mixing bowl.
2. Mix in the peaches/nectarines.
3. Mix in the sugar, egg, vanilla and bourbon, then the spices.
4. Sprinkle the baking soda and salt over the mixture and mix in.
5. Add the flour and mix just to combine (don’t over mix).
6. Pour mixture into two greased 4×8 inch loaf pan.
7. Bake for 50 minutes or until a tester comes out clean.
8. Cool on a rack for at least 20 minutes.
9. Remove bread from the pan, slice and serve.
Eat, Drink & Be Yummy!
|You’re going to be glad that you made two loaves… this is a big hit!