After I had Jackson cooking and baking became my way of keeping myself busy while Jackson napped. There was something reassuring about recipes; that if I followed the directions, things came out just right. Which was very, very unlike life with a new baby, where there were no directions to follow and even if I did the same thing twice I wouldn’t always get the same results. I started out with easy recipes that I knew how to make and then moved on to making things from scratch that I had never made before. One of the things I started making was banana bread. Banana bread became a regular staple in our house mostly because we always seem to have over ripened bananas around. I started with a very basic banana bread recipe and over the years I’ve added, changed and tweaked the recipe until I got it just the way I like it.
My favorite part of this recipe is my secret ingredient. One time while making this recipe I did not have vanilla and remembered reading that you could substitute vanilla with a splash of rum. So I’ve added a big (but not boozy) splash of rum to this recipe which is just enough to boost the flavor of the bread and leave guests wondering what makes it so good.
Boozy Homemade Banana Bread
2 Cups Flour
1/4 TSP Salt
1 TSP Baking Soda
1 TSP Cinnamon
Pinch of Nutmeg
3/4 Cup Sugar
1/2 Cup Applesauce (you can use sweetened or unsweetened)
1 TSP Vanilla
3 Ripe Bananas mashed
1/2 TBSP Dark Rum
Preheat oven to 350. Combine dry ingredients through nutmeg in a large bowl. Combine wet ingredients in a second bowl. Add wet ingredients to dry ingredients and stir till combined, do not over stir. Pour into a greased 9 x 5 x 3 loaf pan. Bake for 60 -65 minutes. Allow to cool completely before cutting.
I love that this banana bread is full of flavor and far from bland. You can add chocolate chips or nuts if you like (my family doesn’t like either – who are these people?!). It makes for a great breakfast or an afternoon snack that pairs perfectly with a cup of coffee or Wells Banana Bread Beer.