Boozy Banana Bread

I recently purchased Eva's Kitchen by Eva Longoria, and I've read it cover to cover. Usually when I get a cookbook I mainly look at the pictures, read the recipes that look appealing to me, bookmark a few to try, and give a cursory glance at the others. This cookbook captured my attention, because I like the way Eva writes, and I want to try nearly every recipe. She includes the stories and traditional recipes of her family, what is was like growing up on a Texas ranch, and some of the recipes she has developed from her travels as well as from her restaurant, Beso. Her cookbook is not pretentious in any way and is written as you might imagine she is talking to you while you watch her cook. Her recipes are simple with uncomplicated directions, emphasizing fresh, local, and in-season ingredients.

Since I had bananas nearing the overripe stage, I decided to try the simply titled "Banana Bread". This recipe came from her co-star on Desperate Housewives, Teri Hatcher, who loves using "booze" in her bread. With 1/4 cup each of rum and brandy, Eva likens it to using bananas Foster to make the bread. Even though I did mention that her recipes are uncomplicated, this one does involve more steps than most banana bread recipes.

This bread is moist with that nice sugary crunch on top, and with the intoxicating aromas and flavors of rum and brandy, it is one of the best banana breads I've ever tasted. But if you don't like booze in your bread, you might want to substitute another liquid for the liquors. My husband did not care for the "strong" taste, but I found it delicious. If you like Bananas Foster, then this bread is for you.

Banana Bread
adapted from Eva's Kitchen

11 tablespoons unsalted butter, divided
1/2 cup packed brown sugar
3 very ripe bananas, mashed
1/4 cup dark rum
1/4 cup Cognac
2 cups all-purpose flour (I used 1-1/2 cups unbleached and 1/2 cup whole wheat pastry)
1 teaspoon salt (I used 3/4 teaspoon)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon (my addition)
1 cup sugar
2 large eggs, well beaten
1 tablespoon sour cream
1 cup chopped pecans or walnuts (optional)

In large skillet over medium heat, melt 3 tablespoons of butter; add brown sugar. Stir often until sugar melts completely and syrup forms, about 10 minutes, being careful not to let it brown too quickly. Stir in bananas, rum, and Cognac; syrup will harden and become sticky. Cook 10-12 minutes until sugar has melted and mixtures is well blended. Remove from heat and let cool.

Preheat oven to 350 degrees F. Prepare a 9 X 5 loaf pan with cooking spray or shortening. (I find it helpful to put a piece of parchment paper in the bottom of the loaf pan in addition to greasing the pan to help release the bread after baking.)

In bowl, whisk together flours, salt, baking powder, baking soda, and cinnamon, if using; set aside. With mixer, beat remaining 8 tablespoons butter and sugar on medium high until light and fluffy, about 3 minutes. Add eggs; mix until well blended. Add flour mixture and mix just until blended. Add sour cream and reserved cooled banana mixture and mix just until blended. Fold in nuts, if using. Pour into prepared loaf pan. Bake until well browned and toothpick inserted in center comes out with just a few crumbs, about 1 hour and 15 minutes. Place pan on wire rack and cool in pan for 5 minutes. Remove from pan and let cool completely.