Thursday, June 26, 2014

Banana Bourbon Bread



Bread:
2 2/3 cups Original Bisquick mix
1 1/2 cups mashed ripe bananas (about 3)
3/4 cup granulated sugar
1/3 cup butter, melted
2 Tbsp. bourbon
1 tsp. vanilla
3 eggs
1 tsp. ground cinnamon
3/4 cup chopped pecans

Glaze:
2 Tbsp. butter, melted
1 cup powdered sugar
2 Tbsp. bourbon

Preheat oven to 350 degrees.  Spray bundt pan with non-stick spray.  In a large bowl all all ingredients.  Using an electric mixer mix 2-3 minutes.  Pour into pan.  Bake 60 minutes or until toothpick inserted in center comes out clean.

Glaze - mix all ingredients until smooth.  Spoon over hot bread.

Comments:  The original recipe for this was cooked in a slow cooker.  I decided to give it a try in the oven.  The only changes I made was in the glaze.  The original called for 1 Tbsp. bourbon and 1 tsp. hot water.  I used 2 Tbsp. of bourbon instead.  This cake is delicious with a unique flavor.  If you want to make this in a slow cooker the cooking time was 1 1/2 hours but the oven worked perfect for me.  This would be good with walnuts too.

Comment from Carol:  This banana bread came to life with the addition of bourbon!  Reminds me of lazy days in Kentucky whenever I take a chew of this delicious bread.  In fact, this is a dessert that should be chewed slowly in order not to miss the bursts of flavor.  The flavors are so prominent because the bread is not burdened with too much sugar!  It has a nice crust on the outside but is very moist inside.  Bourbon in the icing makes it doubly dynamic and a real pleaser!  



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