B4 - Banana Banana Bacardi Bread

Saturday, January 24, 2015

This was a recipe out of desperation. My go-to recipe calls for butter but I didn't have any, so was on the search for a recipe with vegetable oil. 

After all, I had to use up all these over ripe bananas I picked up from the Chinese grocery store for $2. And they certainly won't wait for tomorrow.

Alas... after measuring out the floor, I found out I was short of eggs as well. Insert choice of expletive here!
Michael was so nice to walk over to get some for this fab recipe, though I did offer him to take the car ;)

We also picked up a bottle of Bols Banana liqueur from Legacy, and I did ask My Lord for some dark rum when he came from Seattle. And these two aromatic liquids somehow ended up in this loaf, hence Banana Banana Bacardi Bread.

Surely no banana loaf is complete without the ubiquitous chocolate and walnuts, at least for me, so in went my milk and dark chocolate Santas (yes, from Christmas), and some other amazing Bean to Bar half eaten dark slabs. I stopped using chips for sometime now, and you should too. Sorry, Ghirardelli. 

2-1/2 cups flour
1 cup oat flour
3 tsp baking soda
1 tsp salt
6 large eggs, at room temperature
3/4 cup Demerara sugar
3/4 cup palm sugar
1-1/2 cups vegetable oil
4 large mashed bananas
1-1/2 cups chopped chocolate
1 cup chopped walnuts
1/4 cup Bols Banana liqueur
1/4 cup Bacardi dark rum

4 tbsp Bols Banana liqueur
4 tbsp Bacardi dark rum

1) Spray 2 loaf tins with baking spray or butter it with a brush. Alternatively, you may use 2 muffin pans. Set aside
2) In a medium bowl, whisk together flours, baking soda and salt.
3) In the bowl of a stand mixer or a larger bowl, whisk eggs and sugars on medium high until fluffy and doubled in volume. This may take about 5 minutes as I used the Demerara and Palm sugars.

4) Preheat oven to 350F.
5) To the eggs and sugar, add the oil then mix again for 3-4 minutes on medium high.
6) On a low speed, mix in the bananas.
7) Fold the flour into the batter in 3 increments on the lowest speed, or use a wooden spoon, until just incorporated.
8) The chopped chocolate, walnuts, liqueur and rum goes in together in one batch with a few more folds, taking care not to overwork the batter. It will be quite runny at this point. I had some reservations but fortunately resisted the urge to fold in more flour. Trust that it will be okay.
9) Divide it into the prepared pans and bake for 45-55 minutes until it passes the skewer test.
10) Remove from oven and let cool for 5 minutes in pan before inverting onto a cooling rack to cool completely.
11) Brush the syrup on the loaf and cut into a few slices.
12) Plate beautiful and take pictures and revel in your culinary prowess.
Then sit back, put your feet up and enjoy a generous slice with your coffee.

You Might Also Like