Have I *ever* got a treat for you. It's a recipe courtesy of Tracey Ceurvels, author of The NYC Kitchen Cookbook.
It's a recipe for a little something called banana bourbon bread. Because if, like me, you've ever found yourself eating a boring, G-rated banana bread and found yourself wishing for it to be at least PG-13, this is the solution.
This recipe doesn't mess around. It's simple and to the point, letting the sweet banana and the bracing bourbon flavors come together and caramelize while they bake, yielding a delicious and sophisticated banana bread for your anytime-eating delight. As Tracey says in her headnote, "The scent of this cake baking in the oven is intoxicating. I often make two and keep one in the freezer for when friends visit. Serve this cake as is or with ice cream, whipped cream, or icing."
Let's not be silly, Tracey, we're always going to serve it with one or all of the three latter suggestions. :-)
As for the book--Tracey has done something very cool here, not necessarily offering recipes for NYC classic dishes only, but celebrating the ingredients and resources in her NYC home and creating thoughtful dishes based on her favorite vendors and shops. It's a great volume with lots of tasty-sounding recipes; check it out here!
Banana Bourbon Bread
Makes 1 loaf
- 1⁄3 cup melted butter, plus extra to grease pan
- 4 ripe bananas
- 1 egg
- 2 tablespoons bourbon (I recommend Four Roses Bourbon)
- 1 teaspoon of vanilla
- 1 cup sugar
- 11⁄2 cups flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 3 teaspoons cardamom or Cake Spice from Penzeys Spices
- 1⁄2 teaspoon salt
Butter a loaf pan and preheat oven to 350°F. Combine bananas, egg, bourbon, and vanilla in a bowl and mash together. Add the melted butter and mash until combined. Then, add the remaining ingredients and mix until thoroughly combined. Pour batter into loaf pan. Bake for 55 minutes.