I’m a teetotaler, but I sometimes like the way wine and liquor enhance the flavor in food. This is one of those recipes. It is an especially nice loaf to share at a holiday party or just to have in a quiet moment with a cup of hot cocoa or coffee. It is a very moist bread and freezes nicely for future consumption or gift-giving.
Since I am an inexperienced liquor customer, I just asked the cashier behind the counter for the smallest bottle of bourbon they had. It was exactly 1/4 cup! Try this “kicked-up” version of banana bread. I think you’ll like it.
- 3-1/4 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 pkg. (8 oz.) cream cheese, softened
- ½ cup butter, softened
- 3 cups sugar
- 4 eggs
- 2 medium bananas, mashed (about 1 cup)
- ¼ cup bourbon
- 1 tablespoon vanilla
- 1 cup chopped pecans, toasted
- Powdered sugar
- Preheat oven to 325 degrees F.
- Grease and flour a 10-inch fluted tube pan; set aside.
- Combine flour, baking powder and salt; set aside.
- In large bowl, beat cream cheese and butter on medium speed until combined. Gradually add sugar beating until light, about 7 minutes. Add eggs, one at a time, scraping bowl frequently.
- In a separate bowl, combine bananas, bourbon and vanilla. Alternately add flour mixture and banana mixture to butter mixture until just combined. Stir in pecans.
- Spread evenly in pan. Bake for 70-75 minutes or until a toothpick inserted near center comes out clean. Set cake pan on a wire rack to cool for 10 minutes. Remove from pan and continue cooling on rack. Sprinkle with powdered sugar.
- Serve with berries or ice cream, if desired.
Et cetera: This was adapted from a Grand Prize winning recipe by Brenda Camp Orbell in the December 2012 issue of Better Homes and Gardens Magazine.