All Photos © Christine Elise McCarthy 2014
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Bananas & avocados. Delicious when they are perfect. Perfectly ripe, that is. “Perfectly ripe” is a tiny window in time for these fruits. And perfectly ripe is open to interpretation – especially with bananas. I like mine with a bit of green on the peel & the inside still very firm. Others like them at their candy-sweetest – once a few spots begin to appear on the skin. But, so far, I have never met anyone who prefers them mushy & showing as much as brown on the outside – so – when I spotted a bunch of bananas in this sad & dejected state – I took them & decided to make banana bread. As long as the fruit inside itself is not brown – no banana is too ripe for banana bread. I made three versions of banana bread & another sweet bread without bananas so this will be one of four breads I will roll out in the next few days.
Jack Daniels Honey Whiskey Banana Almond Bread
3 ripe bananas
1/3 cup butter – melted
1/4 cup honey
3/4 cup brown sugar
1 tsp vanilla
2 TBS Jack Daniels Tennessee Honey Whiskey (optional)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 1/2 cups flour
1/2 cup chopped almonds (and a few whole ones for decoration)
Heat the oven to 350 degrees.
If your almonds are whole – put them in a sandwich bag & crush them. I used the bottom of the Jack Daniels bottle. Save a few whole ones for decoration.
Mash the bananas in a large bowl. Then, just basically mix up the ingredients. Pour into a greased loaf pan, place a few whole almonds on top, if you want, and bake for about an hour or until a toothpick or wooden skewer inserted comes out clean.