Boom Baby! Banana Bourbon Bread!

Okay my wonderful people. It's happening and it's about time it happened. I'm going to get over my fear of well the internet... and taking about myself all in one swoop. This blog will be my swoop.
 Two birds with one stone.

I want to start sharing not only my recipes with people (because that's kinda important...yet, I've skipped it the majority/all of the time) but a little bit about me and the life I live.

With this dude named Greg, and this puppy named Fiasco and the other three wonderful, guy roommates I share my home with.
Where's my sitcom?
Oh what? It's been done?
 Zooey Deschanel just always has to one-up me doesn't she.
Darn those bangs.

So, let's not forget the fact that the main reason you're here is baking/cooking (I hope that's the main reason otherwise I'll feel more pressure about this situation) I'm vegan, but I cook and bake many MANY non-vegan things because the people I surround myself with a love are not vegan and heck, they're important and stuff. I'm currently getting my Master's in Education hence the sparse-ness that has occurred update-wise.. oh, that and I've been a poop.

The rest of me will come out eventually. I'll start telling stories about how apparently, in the neighborhood i live in, I better keep an eye on my dog because people steal dogs. out of yards. for keeps?
this is highly unlikely. but makes me sad. and somewhat nervous...mostly because of the fact that there is a guy in our neighborhood, riding a bike, with crazy hair who is telling people that. multiple times.

See?! Look at all the sharing!
I want to thank you all for reading this and please keep checking in. I'm ready for this! bring it.

We just bonded. big time. I know this because booze was involved.
Banana Bourbon Bread was involved and now we are BFF's.

Banana Bourbon Bread
Recipe slightly adapted from Whitney in Chicago

I used all-purpose flour for the whole recipe because I didn't have any spelt flour like Whitney had used (but it sounds awesome). I also didn't have any walnuts. I was baking this in part for my best friend Alina who is allergic to nuts. and apples.. and berries.. so that I probably would have omitted the walnuts anyway.

2 cups all-purpose flour
2 tsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon allspice
1/2 tsp salt
8 tbsp (1 stick) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup white sugar
2 large eggs
3-5 overripe bananas, mashed
1/4 cup buttermilk (or feel free to use yogurt or sour cream; whatever you have on hand)
1 tsp pure vanilla extract
2-3 tbsp bourbon; (I used Maker’s Mark)


Preheat the oven to 375 degrees F.  Spray the mini loaf pans (I ended up using 3) with some oil or if you have butter- go for it. (TIP O' THE DAY: if you have the wrapping to the stick of butter, use what's leftover on the inside of the wrapper to oil the pans, plus it keeps your hands from getting oily. that's nice.)

Stir the flour, baking powder, baking soda, cinnamon, allspice and salt together in a large bowl.

In a separate bowl, beat the butter and sugar together until light and creamy. Beat in the eggs, bananas, buttermilk, vanilla and bourbon and stir to mix well.

Add the flour mixture to the butter-sugar mixture and stir just until the flour incorporated. Try not to over-mix. you know the dealz.

Divide the batter evenly into the mini loaf pans
Bake 25-35 minute. Mine took about 30 minutes.
Let the bread cool in the pan on a cooling rack for 15 minutes. Remove from pans and let cool.

EAT UP! and Thank you!