Whiskey and Bacon Banana Bread

Name: Whiskey and Bacon Banana Bread
Cook time: 45 min
Yield: 5 mini loaves
Cuisine: United Kingdom
Ingredients: butter-flavored cooking spray (such as Pam®); 3 very ripe bananas; 1 tablespoon vanilla extract; 1 tablespoon banana extract; 1 ½ fluid ounces whiskey and honey liqueur (such as Jack Daniel Tennessee Honey®); 1 cup butter; 2 cups white sugar; 4 eggs; 3 tablespoons bacon drippings; 5 slices cooked bacon; 2\u2009¼ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; ½ teaspoon baking powder

Just ALL kinds of wrong!

INGRIDIENT

butter-flavored cooking spray (such as Pam®)

3 very ripe bananas

1 tablespoon vanilla extract

1 tablespoon banana extract

1 ½ fluid ounces whiskey and honey liqueur (such as Jack Daniel's Tennessee Honey®)

1 cup butter

2 cups white sugar

4 eggs

3 tablespoons bacon drippings

5 slices cooked bacon

2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

½ teaspoon baking powder

DIRECTION

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Spray 5 mini loaf pans with cooking spray.

Step: 2

Place bananas, vanilla extract, banana extract, and whiskey-honey liqueur into the work bowl of a stand mixer and mix well. Transfer banana mixture to a bowl. Beat butter, sugar, eggs, and bacon drippings in a clean bowl using stand mixer until butter mixture is fluffy, about 3 minutes. Stir banana mixture into butter mixture.

Step: 3

Place bacon slices into a food processor and pulse until finely chopped. Mix bacon into moist ingredients. Combine flour, baking soda, salt, and baking powder on a large paper plate and use paper plate as a funnel to add flour mixture to moist ingredients in mixer bowl; beat until batter is thoroughly combined. Pour batter into prepared mini loaf pans.

Step: 4

Bake in the preheated oven until a toothpick inserted into the middle of a loaf comes out clean or with moist crumbs, about 45 minutes.

NUTRITION FACT

Per Serving: 352 calories; protein 5.5g; carbohydrates 46.8g; fat 15.6g; cholesterol 86.5mg; sodium 454.2mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it yesterday , then finish it off the next day.

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