You guys, I’ve finally found love again. I didn’t think it would happen this soon, but I was secretly hoping. His name is Charlie. We’ve only been together a week, but I can tell that it’s going to be forever, or at least a very long time. He’s nothing like the last guy I was with. The other guy was unhealthy, and unreliable.
This new guy is awesome, and he just happens to be gorgeous! I know not to focus on just looks. He’s tough, but sweet, strong and dependable, but to be honest, he’s a little short and stocky, but I don’t mind. If there were one thing I would change about him would be his white bonnet stripes. They have to go. To me it looks like he‘s trying to hard. I like his blue body, white roof and white mirrors. And that panoramic sunroof!
Ok, so as you may know I bought my first car last week and I love it! I finally gave it a name, Charlie. For me it seems fitting, but Miles wants to call him Mordecai. I actually like the name Moridecai, but I’m saving that name for my new plant at work.
I may have mentioned a while ago, that I have a friend, who for some reason will buy an entire bunch of bananas, and never get around to eating them. Whenever I see her, they’re usually brown, so she gives them to me. It’s a great excuse to do a little banana baking and that’s what I’ve been doing all weekend.
For my first endeavor I chose the Brown Butter Bourbon Banana Bread recipe I found on Food 52. I have to say, they had me at Bourbon. It’s so in right now and I love baking with booze. I just happened to have a little left over from when a friend stopped by to hang out.
What so interesting about this recipe, besides the booze, is that you not only mash the bananas, but you also set some aside, caramelize them, and fold them into the batter. The bourbon enhances the toasted pecans and the brown butter reinforces that further. I have to say that I made one tiny little change. I added a little bourbon to the bananas while caramelizing them.
This was the closest I’ve ever come to following a recipe to the letter and I’m so glad I did. The banana bread was delicious. So delicious, that I didn’t bother having it for breakfast. I savored a slice in the evening as a snack with a little glass of bourbon.
Brown Butter Bourbon Banana Bread
- Serves one 9-inch loaf
- 2 cups flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons butter
- 3 very ripe bananas
- 2 large eggs
- ¾ cup plus 1 tablespoon (, brown sugar, divided)
- 1 teaspoon pure vanilla extract
- 1 tablespoon bourbon
- ½ cup buttermilk
- 2/3 cup toasted (, chopped pecans)
- Preheat oven to 350° F. Grease only the bottom of a standard size loaf pan with butter or nonstick cooking spray. Combine flour, baking soda, baking powder, and salt in a medium-sized bowl. Set aside.
- Melt butter over medium heat in a small, heavy-bottomed pot. Cook until it begins to brown, but not burn; it will smell nutty and fragrant. Remove from heat and let cool for 10 minutes.
- Peel and dice one banana. Mash the remaining two bananas in a small bowl; set aside. Heat 1 tablespoon of the brown sugar in a small skillet over medium heat until it begins to melt and turn golden. Add diced banana pieces and sauté until well coated and caramelized. Remove from the pan and set aside.
- Beat eggs on medium speed in a stand mixer. Add the remaining brown sugar and beat until foamy and combined. Add the mashed bananas, cooled browned butter, vanilla, and bourbon; beat until mixed well. Scrape down sides of bowl again with rubber spatula.
- On low speed, pour in 1/3 of the flour mixture. Increase mixer speed to medium and mix until just blended. Pour in 1/3 of buttermilk and beat until just blended. Repeat this process with remaining flour and buttermilk. Fold in pecans and caramelized banana pieces. Pour into prepared loaf pan and bake for 55 to 60 minutes, until a toothpick inserted in center comes out clean.