Holiday Banana Bread

Banana bread that's crisp on the top, moist in the middle, and with a special Yuletide twist. This recipe makes 3 loaves, so use a big bowl when you're mixing these ingredients. Also, pardon the metric, but it's cleaner this way. For those who don't use metric: 325 mg sugar = 1 5/8 cups + 1/4 teaspoon 210 mL liqueur = 1/2 cup + 1/3 cup + 2 1/2 teaspoons 115 mL syrup = 1/3 cup + 1/8 cup + 1 teaspoon These eliminate the need for additional liquid in the recipe. You may add chopped walnuts or chocolate chips if you wish, but I don't think they're necessary.

• Ready In: 1 hr 25 mins
• Serves: 3
• Yields: 36-48 slices

Ingredients

• 1 1⁄8 cups unsalted butter
• 325  g sugar
• 210  ml  banana liqueur
• 115  ml  sugar-free  gingerbread-flavored syrup (Torani)
• 6  eggs, room temperature
• 6  large bananas, mashed
• 1  tablespoon baking soda
• 1⁄2 tablespoon baking powder
• 1⁄4 teaspoon salt
• 5  cups whole wheat flour

Directions

1. Grease and flour three loaf pans and preheat oven to 350 F (175 C).
2. Cream together butter and sugar.
3. Little by little, add in the liqueur and gingerbread syrup. When all the liquid is added, it should resemble mayonnaise.
4. Add bananas, baking soda, baking powder and salt. Blend well.
5. Taste the mixture at this point; you should be able to taste the banana and gingerbread syrup in equal measure. Adjust to taste ad libitum.
6. Blend in eggs.
7. Blend in flour.
8. Add chopped nuts or chocolate chips, if you so choose.
9. Pour into greased and floured pans.
10. Bake all three pans at 350 for 55 minutes or until toothpick inserted in the center comes out clean.