Friday, November 6, 2015

POUR / spiked poppy seed banana bread

Oh, hello fall. It's so very nice to feel you. This week has already been about soaking in the cool air on our skin, giddily wrapping up in those sweaters, and finally being able to cuddle up with blankets, socks and obviously some banana bread.

My baking hero is Joy Wilson. Her blog is just magic, her recipes are always filled to the brim with comfort and love. If you don't know her, please do yourself a favor and get to know her.

Adapted from Joy's Spiked Banana Bread recipe from her first cookbook 

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups mashed ripe bananas (I always use at least three)
2 tablespoons bourbon (any will do, I used Dickel Rye)
a large handful of poppy seeds (totally your preference, but I love some poppy seeds)

Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 8x4 or 9x5 inch loaf pan. Set aside.
In a medium bowl, sift together flour baking powder, and salt

In the bowl of an electric stand mixer with a paddle attachment, beat butter and sugar until light and fluffy, three to five minutes.

Add eggs one at a time, beating for one minute between each addition. Stop the mixer, scrape down the sides of the bowl and add bananas and bourbon (or rye). Beat until well incorporated.

Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl from the mixer.

Spoon mixture into loaf pan. Bake for forty-five minutes to one hour, or until a skewer inserted in the center of the pan comes out clean.

Remove from the oven and allow loaf to cool in pan for twenty minutes before inverting onto a wire rack to cool completely. Share with a friend, or lover, or keep the whole damn thing to yourself.

Wishing you flannels and slippers!