Are you having a full moon kind of day? …. Did you have a full moon kind of week? Feeling like finding a way to incorporate booze into your life, when a drink is not only appropriate but also inevitable? I’m not a drinker. I will admit that I went through a phase, actually probably more than one, where some could say I drank to excess. But it was all in good fun and I still have a clear criminal record. I don’t even really like the taste of booze even though I grew up with the chest-warming feel of rum in most of the Czech chocolate in desserts. Having a drink, though seemingly fitting, just hasn’t really been my thing.
It was just one of those kinds of days at work. I call it a ‘Calgon’ day. The dog is barking and spreading dirt around the house, the kids are crying, the pot of water is bubbling and spilling over, the phone is ringing and the woman screams out… “Calgon take me away” CUT to the screen where she is soaking in a tub full of lavish bubbles, her hair loosely pinned up instead of disheveled around her face, she is completely relaxed and far away from the insanity. It’s a cliché I know but a well impressed one if you ever watched television in the 70’s or 80’s. As it was first released in the 70’s and then I suppose so representative of how women were feeling, rereleased again in the 80’s. It’s one I love because it absolutely embodies the kind of day I was having, people weren’t just crying but barking, someone was spreading something in the waiting area and it wasn’t pleasant, the phone wouldn’t stop ringing and the strangest things came up while my work wife was away. How dare she take time off when I suspect there may have been a full moon. 😉 I’m sure that there wasn’t actually a full moon but for some people every day is a full moon inducing kind of day and I dealt with a few of those this past week.
It was one of those days when even if you close the office door, if you’re fortunate enough to have one, people bang on it… scramble to get in… and do so relentlessly. It was the kind of day I should have made this version of banana bread and shared it with staff at work… for brunch! 🙂 I certainly wasn’t alone in the insanity.
So if you can’t run away to a hot bubble bath in the midst of a crazy day, or if you feel want something super special then this is the super easy but very fancy tasting dish for you.
This warm banana bread with bourbon that I found in the Food and Wine magazine a while back fits the bill on all accounts. When I first saw it I was intrigued and had to make it. It was well worth it. So good. So warm. So simple to make. The sauce is gooey and delicious and the bourbon heats up the banana bread in a way that is not overly conspicuous but rather subtle enough to make alcohol taste amazingly good for those of us who don’t like to be assaulted by straight booze. Served with a bit of ice cream this dessert has become one of my favorites.
Maple Bourbon Banana Bread Pudding (As found in Food and Wine)
- 6 tablespoons butter
- ½ cup icing sugar (or superfine sugar)
- 1 overripe banana (mashed)
- 1 large egg
- 1 cup milk (calls for whole but I used skim and it was fine)
- 1 cup flour
- 1 tablespoon baking powder
- pinch of salt
- ¾ cup maple syrup
- ½ cup water
- ½ brown sugar
- 2 tablespoons bourbon
- pecans for the top
- ice cream for the side
Preheat oven to 375 degrees. In a 2 quart baking dish melt the butter and then whisk in the sugar and mash in the banana then add in the egg and milk until combined.
Mix the flour, baking powder and salt and add that into the dish with the wet ingredients.
In a glass or plastic measuring cup add the maple syrup, water, sugar and bourbon and microwave on high for about a minute or until hot. Then drizzle this mixture over the batter. Some of it will seep to the bottom and some of it may stay on top… don’t worry about it… and do not stir… the concoction will do its magic in the oven, seeping to the bottom and creating a gooey maple bourbon mess that is delicious, much like the topping of the best cinnamon buns you’ve ever had… with a slight kick! Top with pecans and bake for about 40 minutes or until the cake is golden brown. Let it sit for a little bit and then serve with ice cream.
I’ve made this the morning of and left it on the counter so that we could have it room temperature after dinner and it was very good. That way it makes for a very easy dessert if you’re having people over an need the oven for the main meal.