Mar 28, 2011

Rotting Bananas

Are actually delicious. When you cover them in butter, flour, and sugar bake them into bread that is.
I have a recipe that I always fall back on when making banana bread. It's super moist, and not as dense as others that I have tried. It's adapted from a recipe I found years ago, and I always add in whatever I have lying around the house. This time it was booze, chocolate, applesauce, and raisins. I'm not sure what that says about me...


  • 1 cup granulated sugar
  • 8 tablespoons (1 stick) unsalted butter, room temperature
  • 2 large eggs
  • 3 ripe bananas
  • 1 tablespoon milk
  • 1 heaping tablespoon ground cinnamon 
  • handful of raisins (I soaked these in whiskey and a bit of hot water to plump them up before adding them)
  • 1 cup(ish) of applesauce. I wasn't exact. I just dumped some in. 
  • handful of chocolate chips
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.Add the applesauce.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until just combined. Add dry ingredients, mixing just until flour disappears.(This is actually important, I've found. Don't over beat it at this point)

Pour half of the batter into prepared pan, add some of the raisins and the chocolate chips. Add the rest of the batter and the rest of the raisins and chocolate chips. Stir a bit with a spoon. This keeps all of the goodies from sinking to the bottom.
Bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes.
If you can wait till the next day to eat it, it gets better.


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