The other day I was on the phone with my Mom talking about Lord knows what, you know a typical conversations with a Mom..when were about to hang up, and she asked if I had a good banana bread recipe. I told her I have too many banana bread recipes and I would find the best one for her. Banana bread is one of those things that you can get totally ridiculous and extravagant with or keep it very simple, which is why I think I have so many recipes. The most delicious banana bread I have ever had or made is hands down Joy The Baker’s “Mommom’s chocolate bourbon spiked banana bread”. It is so delightfully moist and perfectly sweet. Give me two days and I will eat the whole loaf. It has a hint of bourbon, pockets of chocolate chips and walnuts, and the perfect amount of banana. It’s a knockout! It seemed like the perfect time to make the banana bread too because I happened to have 3 perfect bananas sitting on the counter top ready to be mashed!
I wanted to play with the recipe a bit. I subbed peanuts for walnuts, because come on, peanuts, chocolate and banana are like the perfect combination! I have also had a bottle of Caramel Southern Comfort sitting in our liquor cabinet for quite some time now, and I thought that would be a perfect substitution for bourbon. The rest of the ingredients and measurements I kept the same and let me tell you this. is. so. good.
I want to share this with everyone! I wish I could virtually send every single person who reads this a bite and make you drool then come back for more!
I cannot wait to give what’s left of this loaf to my Mom later today. We are going bra shopping, which is one of those simple (amazing) pleasures in life.
I have a happy memory to share about my Mom. When I was a little girl I remember sitting in the car with my mom at a stoplight waiting to turn. It’s pouring rain outside and I notice my mom tapping her thumbs on the steering wheel with the beat of the blinker. She starts to sing, “Drip drip drop little April showers beating a tune as you fall all around”. It’s a wonderful song from Bambi, I loved it. It became a thing we did all the time, and I still do to this day. It is such a wonderful memory.
I have had this Bambi figurine since I can remember and I decided to play with it and use it as a darling little prop in a few of these pictures. Bambi always reminds me of my Mom. Which also reminds me to never watch Bambi again. It’s too hard for me to watch now, but when I was younger I did love Bambi.
So what to take from this:
- Make this banana bread. You can use bourbon and walnuts like the original recipe calls for. You don’t have to go buy Caramel So Co just for it to sit on your liquor cabinet shelf too, really, don’t do that.
- Call your Mom.
xoxo – Rachael
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1½ cups mashed ripe bananas (about 3)
- 1 teaspoon lemon juice
- 3 tablespoons Caramel flavored whiskey (or bourbon)
- ½ cup roughly chopped peanuts (or 1 cup roughly chopped walnuts) Peanuts have a stronger flavor than walnuts, and I didn't want them to be overpowering which is why I cut the amount.
- 1 cup (6 ounces) semisweet chocolate chips
- Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour an 8x4 or 9x5 - inch loaf pan. Set aside.
- In a medium bowl, sift together flour, baking powder, and salt.
- In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy, 3 to 5 minutes.
- Add eggs one at a time, beating for 1 minute after each addition. Stop the mixer, scrape down the sides of the bowl and add bananas, lemon juice, and whiskey (or bourbon). Beat until well incorporated.
- Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl from the mixer. Add the nuts and chocolate chips and incorporate the rest of the ingredients with a spatula.
- Spoon mixture into prepared loaf pan. Bake for 45 minutes to 1 hour, or until a skewer inserted in the center of the loaf comes out clean.
- Remove from the oven and allow loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.