Maple bourbon banana bread
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! <br />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...)
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