I'm not a drinker but I'll spike anything I can with alcohol. This time it's Amarula, or as I like to call it, Baileys' sexier more exotic cousin. I find the taste softer and more flavourful than my mom's fave Baileys. Like my mom, I like to drink my Amarula with milk; blasphemy I know...told you I wasn't a drinker. Now I have found another marvelous way to use Amarula by spiking my banana bread; creating a depth of flavour that is just insane.
Banana bread. Why bread? I never understood it. It's always been more like cake in texture. That said, I can't bring myself to call it cake, so bread it is. Delicious Amarula banana chocolate chip bread. It was actually supposed to be banana nut bread, but I knew I was going to give some away and to avoid any allergy issues I went with chocolate chip...no regrets.
This recipe makes 4 perfect little mini breads. Wrap them up in pretty cellophane bags and a festive ribbon and you've got the perfect gift for any occasion. Make sure to keep at least one of the four loves for yourself and enjoy with coffee for breakfast or any time of the day.
- 1/2 cup of softened butter
- 1 & 1/2 cup of sugar
- 2 eggs
- 3 or 4 very ripe bananas ** the darker the sweeter the better
- 1/4 cup of Amarula or Baileys or Rum Chata
- 1 tsp of vanilla
- 2 cups of flour
- 1/2 tsp of salt
- 1/2 tsp of baking soda
- 1 cup of chocolate chips
- Heat oven to 350°
- In a large bowl, cream the butter and the sugar.
- Add the vanilla and the eggs and whisk until smooth.
- Add the flour, salt and baking soda to the mix alternating with the Amarula and whisk until smooth.
- Finally add the ripe bananas and fold in the chocolate chips.
- Pour into the buttered molds and bake for 20 to 25 minutes until a toothpick inserted in the middle of the ''cake'' comes out clean.