So, this banana bread was fully ready to begin its life as a vegan—and then I saw Joy the Baker’s recipe for bourbon-spiked banana bread with chocolate chunks on A Cup of Jo, and all my good intentions flew right out the window.
Let me begin by saying that I always have a ton of overripe bananas laying around the house—I buy them in bunches, but because I prefer them on the green side, I never seem to be able to eat them before they get to the point where I don’t like them anymore. (This is a decidedly first-world problem.) So when I have extra time, I like to make banana bread.
Awhile back, I found a recipe for a vegan, cake-like banana bread on Olivia’s lovely blog that I remember thinking was really good, but when I sat down to make banana bread this week, I couldn’t seem to find it again since the link to her original post was broken (and I never posted the full recipe in my own archives). And then I saw Joy’s recipe, and, well, the rest is history.
This banana bread comes together so simply: Butter and sugar are creamed together, eggs are beaten in, and then bananas, bourbon and a little lemon juice are added. Once everything is combined, you add a couple cups of flour and fold in chocolate chips and walnuts, pour the batter into a prepared loaf pan and bake for 45 minutes to an hour. You’re going to want to have a piece of this as soon as it comes out of the oven, but trust me: Wait until it cools, or even let it sit out overnight so that the flavors have a chance to develop. It’s perfect with a huge cup of coffee or chai tea.
Here’s the full recipe if you’d like to try it yourself. I promise it will make you—and, if you do what I do and bring it into work, your colleagues—very happy.
P.S. For the complete index of Baked! recipes, click here.
Photo via A Cup of Jo