And…Happy Cyber Monday!
Ok, I’m totally going to stop with all of the fake holidays now. Unless you’ve found a great deal and you were planning on sending me a gift…in which case, I’ll keep celebrating.
Celebrations call for Treats and booze. So, I made you this!
Bourbon-Spiked Chocolate Chip Pumpkin Banana Bread. Or as I like to call it… ALL THE THINGS!! Or…Breakfast!
I’m not a huge fan of things that taste like you’re taking shots, so trust me when I say the Bourbon in this is subtle. If you like a little more of a *hint* then add 1 Tbs. more of the Bourbon. Otherwise, the flavors meld perfectly together.
Try to use mini chocolate chips. I know that craters of chocolate are usually better, but the mini chocolate chips are adorable and they disperse so nicely in the batter. You get some in every bite. Plus, something about mini chips looks more appropriate in breakfast food. Like, adorable little chocolate bits are perfectly acceptable, but large chunks of chocolate are going to get you dirty looks because that’s actually more dessert than breakfast.
Don’t stare at me, I’m eating chocolate for breakfast. Look, they’re mini chips so it’s ok. Pass the Bourbon. Shots! Shots! Shots!
I love the pumpkin mixed with the banana. It makes it taste a little more like fall. And it cuts the sweetness a bit too. I think that the flavor combo is perfection.
Hey, these would make adorable mini loaf gifts…*hint hint.*
- 2 cups flour (unbleached all purpose, or your favorite flour blend)
- 3 Tbs. baking powder
- ½ tsp. salt
- ¼ cup canola oil (or your favorite neutral oil)
- ½ cup raw sugar (or granulated or Stevia)
- 1 egg + 1 egg white
- 1 cup mashed over-ripe banana
- 1 cup canned pumpkin
- 2 Tbs. bourbon (or whiskey)
- ½ cup mini semi-sweet chocolate chips
- Preheat your oven to 350 degrees F and spray an 8.5x4.5" loaf pan (or a 9x5") with nonstick spray.
- In a large mixing bowl, whisk together the egg, egg white, mashed banana, pumpkin and bourbon. Mix until completely combined.
- Then, add the sugar and oil and whisk for 2 minutes, until fully combined and the sugar has begun to dissolve.
- Next, add the flour, baking powder and salt. Stir a few times, and then add the chocolate chips (when there is still flour visible in the batter) and fold them in. Do not over-mix the batter. Stop mixing when there are still lumps.
- Pour the batter into your loaf pan and smooth out the top with a silicone spatula. Bake for 60 minutes, or until a test stick comes out clean. If the bread is browning too quickly, tent it with foil until it is done baking.
- Let the loaf cool slightly on a wire rack before turning it out of the pan. Let it cool completely before cutting and serving. Wrap the remaining loaf with plastic wrap (or place in a zip-top bag) and store in the fridge for up to 1 week. Enjoy!