Boozy Banana Bread for New Years Day

I didn't take any pictures or post any recipes over Christmas. We enjoyed having my dad and two of visiting for several days and I used all of my energy cooking for, and spending time with them. Of course there was food a plenty, and it feels like I've only just finished doing all of the dishes. I'm going to spend some time compiling the menus I served on Christmas Eve and Christmas Day, and I'll make time to share of few of the recipes as well.  Meanwhile, New Years Day is already upon us (how on earth is this possible?) and since I once again have an empty house I'm keeping myself company by baking.

One of the very first food blogs I started following about 15 yrs ago was Chez Pim, her blog is no longer active, but her instagram is fabulous.  Pim was one of the original food bloggers, now turned famous restauranteur in Thailand.  Back then we were all still happy to eat gluten and dairy for breakfast lunch and dinner, and I was 15 years younger so I could get away with it. One of my favorite recipes was for a very un-fussy, but delicately nuanced banana bread. She called it the morning after banana bread, due in part to the ingredients of rum and instant-espresso, but I also think because it tastes that much better after day.  Over the years I've tinkered with her recipe, using brown sugar for white, browning my butter, subbing rum for whiskey. I won't say my version is better, but it's just as good.

It's the perfect sweet loaf to serve on New Year's Day. It goes just as well with a cup of coffee as it does with champagne bacon and eggs.



Banana Bread - for New Year's Day

Ingredients:

3 large ripe bananas
3/4 cup brown sugar
1 egg
1 tablespoon sour cream
1 tablespoon instant coffee or espresso
1/3 cup browned butter
2 tablespoons dark rum
1 1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt

Directions:

Pre-heat oven to 350F
Grease your baking pan or pans with butter. I used 3 small loaf pans, but a standard 8.5" x 4.5"pan will work just fine.

Brown the butter:  I've found the best directions for this on are here on Serious Eats.   cool while combining the first few ingredients. It doesn't have to cool completely - we'll add is slowly enough as not to scald the eggs. 

In a stand mixer mash the bananas for a few moments before adding the sugar.
Mix a minute more on high speed before adding the egg, and then the sour cream.
Add the instant coffee.

Turn the mixer speed up to high for a few seconds.
Slow the mixer to medium speed and even more slowly add the browned butter in a continuous drizzle.  The batter will become silky smooth. 

In a separate bowl combine the flour, salt, and baking soda.
Add this slowly to the mixture to avoid having flour go all over the kitchen.

Once this is thoroughly combined, add the rum, mix just a bit more.  

Pour the batter into your prepared pan (or pans).  Sprinkle the top with a teaspoon or so of white sugar (it will make for a nice little crust).
Bake at 350 for 1 hour. 
Remove from the oven and let cool for 5 minutes before slicing and adding a slab of salted butter.

banana bread, and cooking for a cause - the Central Missouri Food Bank

banana bread

give me a slice already! 

This morning I'm fueling up on good strong coffee and homemade banana bread.  I made this bread last night, after our pizza feast.  It is one of the easiest recipes in the world, absolutely DELICIOUS - and here's the best part,  it's good for you!  This recipe from Elena's Pantry  is gluten, dairy, and soy free.  I added chocolate chips, because I can't be THAT good all the time,  but without the chips this would actually be defined as "paleo bread".  I don't have time this morning to delve into the paleo philosophy of eating, but I will say, I think it makes a lot of sense.  That being said, I can't imagine ever completely eliminating butter from my repertoire!  And, before I forget, these little candy stripe loaf pans are a brilliant find by the girls at Tallulah's! They are darling paper loaf  pans that you can put in the oven (no need to pre-grease!). Perfect for gifting baked goods.  If you can't visit the store, you can find them online here.

mise en place

Now, to more serious matters....this morning I've prepping for an exciting photo shoot that will take place in my kitchen later today. 

Before the holidays, I was asked to contribute to a cookbook that will be published to benefit the Central Missouri Food Bank! The book will be filled wonderful recipes and stories, from individuals who possess much more kitchen prowess than me! The best part is that 100% of the proceeds will go to the Food Bank.  I'll be sure to let you know when they are available for purchase! I am so excited to be a part of such an important cause, which will make such difference here in my own community.

When I lived in Boston,  I volunteered at one of the soup kitchens in the city.  Hosted each week by the Church of the Advent, on Beacon Hill, it was aptly called a "community supper.  They have a legacy of serving a seated dinner, to those in need, every Tuesday evening for over 25 years - including Christmas day if the calendar so dictated!  I was so fortunate to be able to serve in that capacity, and the experience helped to shape my own understandings of the importance of sharing a meal around the table.

photo courtesy of Happy Cloud