Dec 27, 2012

Bonkers Banana Bread

I have yet to come across someone who loves banana bread as much as M does- this guy is a serious die-hard fan! Consequently, every time we see each other (which is usually a few times a year) there's a somewhat unspoken rule -which now feels like an unspoken expectation- that I'll make him banana bread. Throughout the years I've played around with base recipes so that each bread is a bit different then the prior one (you know, so things don't get boring) and this year was no exception. The only exception is that I feel I've made my best version of banana bread to date. It's an absolutely naughty bonkers one full of mashed up ripe bananas, extra crunchy peanut butter and whiskey soaked golden raisins! Fragrant, moist and with a fruity sweetness, it becomes even more delicious if you can give it an extra day (after having it baked) to enjoy a first slice. My personal thing has been to wrap up the baked, cooled down cake and leave it overnight on the lower-most shelf of my fridge, allowing the flavours to ripen up and do their magic...   


What's involved: extra crunchy peanut butter, whiskey soaked raisins and lots of ripe bananas!
Out of the oven and looking fab with crushed peanuts on top for a crunchy crust.

Recipe for Bonkers Banana Bread (with extra crunchy peanut butter and whiskey soaked raisins) (!)

1.5 cups flour
3/4 cup light brown sugar
1 teaspoon baking soda
Pinch of salt
2 large ripe bananas, mashed (or 3 small bananas)
2 eggs
1/4 cup milk
1 cup extra crunchy peanut butter
2/3 cup raisins (priorly soaked in whiskey overnight)

Preheat oven to 325F/160C. Line a baking mold with parchment paper- or alternatively grease and dust with flour. Set aside. 

In a bowl, mix the flour, sugar, baking soda and salt together. In a separate larger bowl, mash up the bananas, eggs, milk and peanut butter. Then add on the dry ingredients and mix all well- finish up by incorporating the raisins. 

Transfer batter to mold and bake for 60 minutes, checking with a sharp knife if additional time is required (if so, extend baking time by sequences of 5-10 minutes). Allow cake to cool.
Recommended to then leave the baked cooled down cake wrapped up in the lower-most shelf of your fridge allowing flavours to further ripen up- it will only make each slide even more delicious! 

*For extra crunch, add crushed unsalted peanuts on top of raw batter before placing in oven. 

1 comment:

benandfrance said...

Dear Marianna, your blog is wonderful and looks so yummy! Therefore we have nominated you for the "Very Inspiring Blogger Award".

Come and check it out: http://benandfrancoise.com/2012/12/31/very-inspiring-blogger-award/

Happy New Year to you! ;)