Joy Wilson’s Chocolate Bourbon-Spiked Banana Bread

Three words: Chocolate…Bourbon…Spiked. Heck ya! Joy Wilson, aka the beloved Joy the Baker, is a bit of a  comfort food recipe rock star in my world. If your read my blog this past summer you might know about my near obsession with her Kale Spinach Banana Peanut Butter Smoothie, then there’s her (I recently discovered this one – as in while the Chocolate Bourbon-Spiked Banana Bread was in the oven) Parmesan Seaweed Popcorn, Coffee Bacon and Blueberry Orange and Almond Pancakes with Orange Maple Glaze. Let’s just say I have to peel the pages off each other from all the use my copy of Joy’s cookbook gets. So, most likely will you if you get a copy!

Now, it’s time for Chocolate…Bourbon…Spiked. xo

Mommom’s Chocolate Bourbon-Spiked Banana Bread from Joy Wilson’s Joy the Baker Cookbook.

Ingredients:
2 cups all-purpose flour
3 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe bananas (about 3)
1 tsp lemon juice
3 Tbsp bourbon
1 cup coarsely chopped walnuts
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 8×4 or 9×5 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 a paddle attachment, beat butter and sugar until light and fluffy, 3 to 5 minutes.

Add eggs one at a time, beating for 1 minute between each addition. Stop the mixer, scrape down the sides of the bowl and add bananas, lemon juice, and bourbon. Beat until well incorporate.

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 walnuts and chocolate chips and incorporate the rest of the ingredients with a spatula.

Spoon mixture into 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. Serve with milky coffee and enjoy.

Banana bread will keep for up to 5 days, well wrapped, at room temperature.

Yield: Makes one 8 x 4 inch on 9 x 5 inch loaf.

about this blog

About Me Sharon Kitchens and Delicious Musings. Welcome and thank you for visiting my blog. I write about all the things I enjoy - Culture, Food, Photography &Travel. Read more on my about page.

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