Maple Whiskey Banana Bread
This makes two loaves. Get the pans ready. Spray oil those babies.
4 cups AP flour (haven’t tried it g/f yet guys)
1.5 tsp baking soda
1 tsp salt
COMBINE those things. Set them aside for the moment.
2 cups sugar
1/2 cup butter
BEAT those things together until smooooth.
ADD those one at a time, beating them into the butter/sugar bidnass. Then add the rest of the things below.
6 semi rotten, very overripe, stinky bananas, mashed
1/2 cup milk
6 Tbsp maple whiskey
1 tsp vanilla
1 cup chocolate chips
MIX up all the dry things with all the wet things until homogeneous.
DIVIDE the batter between the two prepared pans. Bake for about 1 hour in a 350*F oven. Poke with skewer or toothpick to check the center for doneness. I always let loaves cool in their pans for at least 20 minutes before trying to tip them out. I don’t care what the other recipes say. They’re liars. Put the loaves on a cooling rack to finish chilling for a few hours.
** I am allergic to bananas and intolerant of gluten. The only person in my household who is going to be eating this delicious smelling and very tasty loaf is my kiddo. I cut loaf into thick slabs and wrap the pieces in plastic wrap. I freeze them as pieces rather than as a whole loaf so that I can grab out one or two at a time for the kiddo’s breakfasts throughout the week. Try it up. **