bourbon and chocolate chip banana bread
My aunt and uncle moved into their cute house on the northern border of Massachusetts last winter and going up to visit them is the perfect antidote to the crazy work schedule I’ve had lately. Technically it’s on a lake, but we all call it the Pond House and it is every bit as cozy and quaint as it sounds. The house boasts big plush couches in the living room, comfy chairs on the screened-in porch overlooking the lake, tall Adirondack chairs on the deck, and even a cute little bench on the dock right over the water.
Have you figured out the pattern here? Whether it’s a bench, an Adirondack chair or a couch, there are myriad options of where to plant your tush while you sit and do nothing but while away the hours with some pretty awesome family members. Should you decide you’d like more movement than the basics of transporting wine or cheese from the table to your mouth, you can hop in a kayak or go for a scenic walk. In short, this is the life.
My parents were in town and staying at the Pond House – our foldout bed has nothing on the Pond House which is only 40 minutes away so there was no question of where they would be spending their nights. Over the weekend, Joseph and I were getting ready to head up to spend the day with them reveling in doing nothing. I passed through our pantry and got a strong whiff of ripening bananas, the telltale sign that it was time to make some banana bread.
I headed to the kitchen and was getting ready to make my favorite banana bread recipe when it suddenly occurred to me that maybe my new Joy the Baker Cookbook might have a banana bread recipe worth trying. I looked in the index and saw the perfect words, Bourbon Banana Bread, and I knew that I had to make it. It didn’t matter that the recipe wasn’t as fast and easy as my tried and true recipe. It didn’t matter that it would be using up some of the precious last drops of our bottle of bourbon. I had to have it.
It’s really not that it’s a complicated recipe, but it’s different from my usual recipe in that it uses a creamed butter and sugar method rather than the simple oil and sugar from my old standby recipe. The result is a more delicate crumb, closer to cake than to the quick bread I’m used to. But it does mean that I have to lug out my mixer and I had been thinking of my simple quick bread that only takes a few minutes to throw together. This bourbon and chocolate recipe from Joy the Baker only takes a few extra minutes and it is certainly a phenomenal recipe, well worth getting the Kitchenaid out. And while you’re not going to get a buzz from the bourbon, its subtlety shines through, making it the perfect snack for an afternoon at the Pond House.