Maple Bourbon Banana Bread

 

A couple weeks back I made Amanda's Chocolate Dump-it Cake for a friend's birthday. Except, I discovered in the making process that I was halfway out of sugar, and the full way out of vanilla. With a couple of quick swaps, the cake became a maple and bourbon chocolate cake. And, no surprise, it was delicious. I was going to make it again, but thinking about maple and bourbon and eying the pile of browning bananas on my counter, I thought banana bread might make an even better destination for these flavors. So, I took my old trusted b-bread recipe, which is my amalgamation of about 15 different recipes from throughout the years, made some tweaks here and there to fit in the maple and bourbon, added a little spelt flour for extra nuttiness and voila! This is your chance to have bourbon at breakfast! Banana bread tends to veer either towards the crumbly bready side or the oily cakey side, but I'd say this one toes the line right in between. Except, I took a bite of it and decided, what the heck, why not ice the cake (literally)? So I whipped up a maple-bourbon glaze to drizzle over the top as well. Sending it a bit more to the dessert side. But, that should not at all stop you from using it as a breakfast treat nonetheless. (Might I counsel toasting a thick slice, spreading it with peanutbutter, and layering on a couple slices of crispy bacon...)

What you will need

1 1/2 cups all purpose flour

1/2 cup spelt flour (you can replace this with regular flour, if you wish)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup granulated sugar

2 large eggs

1/2 cup grade B maple syrup

3 1/2 overripe bananas, mashed (eat the remaining half with PB as a snack)

6 tablespoons unsalted butter, melted and set aside to cool

2 tablespoons Bourbon whiskey

2 tablespoons creme fraiche

1 tablespoon grade B maple syrup

1 tablespoon bourbon whiskey

6 tablespoons (or so) sifted powdered (confectioner's) sugar

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