Banana bread is a perfect addition to Easter brunch or—let’s be honest—any time. Ghostwood and the ripe bananas are a perfect combination.
- 6 tablespoons Ghostwood Blended Bourbon
- 1 1/4 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter (melted)
- 1/2 cup sugar
- 2 large eggs
- 3 medium-sized bananas (ripe and mashed)
- 1 teaspoon vanilla
- 1 tablespoon Ghostwood Blended Bourbon
- 1/2 cup powdered sugar
- Heat Ghostwood in a small saucepan for about two minutes. Remove from the heat and set aside to cool. Butter and flour a 9×5 inch loaf pan or line with parchment paper.
- Preheat oven to 325 degrees. Whisk together the flour, baking powder and salt in a medium sized bowl.
- In the bowl of your stand mixer, or a large bowl, mix together the melted butter and sugar. Beat until blended. Beat in the eggs, one at a time. Add in the mashed bananas, cooled Ghostwood and vanilla.
- Add the flour mixture in thirds to the wet ingredients in the mixing bowl. Stir gently after each addition. Do not over mix.
- Pour batter into the prepared loaf pan and bake on a middle rack in the oven for about an hour.
- Check for doneness with a toothpick. It should come out fairly clean, but it’s OK to be a bit sticky. If the latter, it will be a dense and moist bread.
- Place loaf pan on a cooling rack.
- Whisk together the Ghostwood and powdered sugar until thick and smooth. When the bread is cooled, remove from pan and drizzle the glaze over the top.