Whiskey banana bread with chocolate chips

Hi friends!
I have been in an alcohol-food mood lately, thinking all kinds of desserts with different types of alcohol, so I guess it’s the perfect time to share with you a whiskey bread I made last week for my colleagues and dear friends…. well since drinking is forbidden in the office, this was one way to sneak in the office a bit of whiskey in the form of bread… :) Tricky ha?
Anyway… The recipe is super easy, and the result – super delicious!
Enjoy my whiskey-bread recipe and I will be happy to read your comments or recipe improvement suggestions!

260 grams (9 oz) all-purpose flour
10 grams (0,35 oz) baking powder
1/4 teaspoon salt
Dark or white chocolate chips (its up to you how much, but I add around 150 grams)
3 apples (cut into small cubes)
150 grams dark chocolate
125 grams (4.4 oz) unsalted butter
110 grams (4 oz) light brown sugar
1 teaspoon pure vanilla extract
50 ml. bourbon/whiskey
3 ripe bananas, mashed
3 eggs, lightly beaten

Preheat oven to 180 C (350 F) and place the rack in the center of the oven.
Butter (or spray with a non stick vegetable spray) the bottom and sides of your pan. Set aside.
In a large bowl combine the flour, sugar, baking powder, salt, chocolate chips and apples.

Place the butter, chocolate and sugar in a double broiler, over medium-low. If you don’t have a double-broiler, get a pot with a little water (1 inch) and set over medium-low. Place a heatproof/fireproof glass bowl over the pot. Make sure that the bottom of the bowl does not touch the bottom of the pot, neither the water. Mix well until everything melts and set aside to cool a bit.
In another large bowl combine the wet ingredients – the mashed bananas, eggs, whiskey, and vanilla and mix well.
Add the chocolate mixture to the wet ingredients mixture and mix well.

Gently fold the wet ingredients into the dry ingredients, using a rubber spatula, until just combined (Be careful not to over mix the batter). Over mixing the batter will yield a tough, rubbery bread.
Pour the batter into your prepared pan and sprinkle with some nuts on top if you want.
Bake until bread is golden brown and a toothpick inserted in the center comes out clean, around 50 minutes.
Place on a wire rack to cool and then remove the bread from the pan.
Serve warm or at room temperature.



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