Spiked Banana Bread
photo by Tabby Bartley
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
2 loaves
- Serves:
- 16
ingredients
-
For the bread
- 3 cups flour
- 1 1⁄2 cups sugar
- 1⁄2 cup margarine
- 2 large eggs
- 1 1⁄2 cups bananas, mashed (about 2-3 large bananas)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 tablespoons orange juice
- 1⁄3 cup triple sec (it's citrus flavored)
-
For topping
- 1⁄8 cup triple sec
- 1⁄2 cup sugar
directions
- Mix together 1/8 cup triple sec and 1/2 cup sugar and set aside.
- Preheat oven to 350°F.
- Mix together margarine and 1 1/2 cups sugar until creamy.
- Beat in eggs and bananas.
- Add flour, baking powder, salt and vanilla. Mix well.
- While mixer is still mixing, slowly add 1/3 cup of triple sec and 2 tablespoons orange juice.
- Mixture will be creamy but not too runny. Pour into two greased 8 inch loaf pans.
- Bake for 40 minutes. Then, with loaves still on oven racks paint the bread with the topping. Be sure to cover entire top. Bake five more minutes.
- Allow to cool in pans five minutes before transferring to cooling racks.
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Reviews
-
Very moist and lush-shush, if you know what I mean ;) And this yummy banana bread is, I think, even better the day after baking. I followed your instructions almost exactly, only substituting butter for the margarine and adding an additional 5-10 minutes to the bake-time. My family requests that I make this again soon!
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Yummy! I just made this and had a slice - it's awesome. Okay, now I have to admit, I had no triple sec, but we did have coconut rum, so I used that instead, and it's still fantastic. The only other change was that I used light margarine (all that we have on hand) and it still worked out fine. Fantastic!
Tweaks
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Very moist and lush-shush, if you know what I mean ;) And this yummy banana bread is, I think, even better the day after baking. I followed your instructions almost exactly, only substituting butter for the margarine and adding an additional 5-10 minutes to the bake-time. My family requests that I make this again soon!
RECIPE SUBMITTED BY
I'm a new mother from Maryland who is just a baker at heart. I'm always on the lookout for new recipes, especially those from my ethnic origins (Polish, German, and Irish), or places where we have recently travelled (mexico).