This is my third banana bread recipe and, much like with cheesecake, I have said all that needs to be said on the general subject. However, for the benefit of those of you who are too lazy to check, I shall reiterate the main benefit of banana bread:
“As we all know, banana bread is one of those extremely useful recipes that most of us crack out when we wish to avoid waste. Indeed, for some unknown reason people often seem to be left, by the end of the week, with two or three rather brown and partially inedible bananas. It is as though they’ve read about their health benefits and have promptly forgotten their dislike for the unadulterated fruit. Still, this is a great way to use up those superfluous bananas that, in my opinion, renders the usual texture of the fruit bearable.”
Beyond frugality, there was one other characteristic I was keen to instil in this divine article; the ability to give warmth. As you might have guessed, that’s where the Moonshine Irish whiskey comes in; it is a drink well known for its capacity to warm one’s cockles. Only use Irish whiskey in this recipe, since it tends to harbour a sweetness that complements desserts. Avoid Scottish whisky, for it has, in my mind, a more complex, smoky flavour and using it in such a way would be an insult both to your palette and to the whisky itself.
There have rarely been cakes that deliver such satisfaction as simply as this one does; it requires only a little precision and can be whipped up in no time at all. As such, there’s very little left to say on the matter. All that is left to do is to focus one’s enjoyment on this rather spectacular cake – I think another slice is in order.
Double Chocolate & Whisky Banana Bread
Makes two 1 pound loaves
• 150g dark chocolate, 50-70% cocoa
• 150g sugar
• 115g butter, salted
• 1 dessert spoon of cocoa
• 2 eggs
• 3 ripe bananas
• 75ml Irish whiskey
• A handful or raisins or sultanas
• 230g plain flour
• 1 heaped tsp baking powder
1. Soak the raisins in the whiskey for at least an hour before hands. Preheat the oven to 180C and grease two 1 pound loaf tins. Mush the bananas into a pulp with a fork.
2. Melt 50g of the chocolate and the butter in a bowl suspended above boiling water. Tip this into a bowl containing the sugar and mix together, whisking in the cocoa. Once the mixture has cooled a little beat in the eggs, bananas as well as the raisins, whiskey and the rest of the chocolate in chunks. Fold in the flour and baking powder and tip into the tins.
3. Bake at for 30 minutes, followed by 10 minutes at 150C. They are ready when they cease to make a sound or a knife comes out clean when inserted. You may serve immediately if desired.
Cost: I’m always in two minds whether to include the cost of bananas in banana bread, because if it wasn’t made then they’d only go to waste. However, in order to be as accurate and impartial as possible I think I must. As such, the cost of these cakes should be no more than £3.60 – a rather delicious price I think you’ll agree.
109 replies on “Double Chocolate & Whiskey Banana Bread”
Now this looks rather fine. If only I had some whisky. Buying a bottle would defeat the object of the recipe, I think.
Thanks! Not if you intend to use it all in the end!
Your bananas aren’t even brown! Gosh mine have to be almost attracting fruit flies before they go into banana bread. Love the idea of making a chocolate versian. I bet this would be wonderful lightly grilled with yoghurt and fruit too.
Ha, that’s what I thought too! Mine are usually practically black – they’re sweeter then, too.
I can’t say no to banana bread, especially one with chocolate AND booze in it.
Well, to be honest, they weren’t quite gone but I didn’t have time to wait :D.
I know! I didn’t have time to wait – besides, I hate eating them normally. I wouldn’t grill it, but yoghurt goes well!
Yay!! You know I’ll be using your recipes this weekend.
Fantastic! Let me know what goes down!
Oh my goodness, the title of this sent me into immediate drool-mode. Might have to make this at work so that I don’t eat it all… gluten-freeing it shouldn’t be hard in this one. Yum! And congrats on the move, FF!
Haha – that’s funny, everyone has been saying that. gluten free would be VERY easy! Thanks! Nearly complete!
What a delicious looking cake! And thank you for the tutorial on Irish vs Scottish whiskey. I’m afraid I’ve little to no experience with this libation. Hmm, time to do some field research perhaps?
Thanks! Field research is definitely required. I didn’t want anyone spoiling their cake or whisky…
Haha – good comment 😀
The title alone made me click immediately! Divine. Thanks for the tip about the Irish whiskey as I have scottish whiskey in the cupboard. Another excuse to buy whiskey. 🙂 So glad you’re loving Bristol. Looks like a beautiful place to live.
It;s the whiskey, I think! To be honest, I generally prefer Irish… or bourbon. It is such a lovely city.
The bread looks delish but I really love tumbler in the background – I need to find some tumblers like that!
A proper whiskey drinking tumbler! they can’t be that hard to find.
I have three ripe bananas in my kitchen… 😉 Love the idea of whisky in it, AND chocolate. Yum!
Well, look no further, Cathy!
Well, who’d a thunk it? And now, who could forget it? Sounds dee-lightful! Enjoy Bristol!
Hah, thanks, Spree! I am enjoying Bristol – such a fantastic city.
Omg this is too much!!
Haha – it was rather enjoyable.
Beautiful!! I love how you write and am enjoying your blog 🙂
Thanks! I hope you keep coming back 🙂
OMG. I recently posted a chocolate chunk banana bread, but it did not have whiskey! What a game changer! I want to buy an Irish whiskey only to make this now!
Get a little bottle perhaps? they are very cheap.
This sounds yummy! The Four Seasons makes a whiskey toffee bread pudding with ice cream thats to die for! Thanks for sharing!
That does sound amazing! No problem.
Love this recipe! Loving your blog … recipes and stories are fabulous. 🙂
Thanks! I’m glad you think so 🙂 Especially since you take such lovely shots yourself.
There are no words for this recipe…just a pure crystal clear vision…me…this bread…a glass of fine Irish malt whiskey and pure unadultarated happiness…moments like these are what makes living good! You just gave me an Anthony Bourdain moment! 🙂
Haha! It is definitely unadulterated. Enjoy your moment 😀
Even I would have to make that bread last at least a few moments…several moments of unadulterated pleasure (and drunken singing like the crew on Black Books no doubt with a most Irish Lien…). A wonderful recipe and one that Anthony Bourdain would pinch in an instant and call his own 🙂
Hah – thanks. You do give fantastic comments!
You can never have too many banana bread recipes! This is for when you have those boozy chocolate cravings. Which, are probably quite often for some people.
It’s true! Very often, I imagine!
yummmm….i want a piece right now…sounds and looks amazing.
Well, it’s very simple to make :D. Thanks!
I’m rather certain that whiskey makes everything better! Even though I can’t stand to drink the stuff straight…
I think so, I really do. I did a whiskey tasting session before a night out recently… I can’t say it was amazing.
When I saw whiskey and chocolate my heart was skipping! Then I read dark chocolate, chocolate cocoa powder and Irish whiskey within the ingredients – Triple Yummy!!!
Haha – it’s the cake that keeps on giving!
Husband just went out to get dark chocolate and Irish Whiskey to make this. Didn’t want to waste the Highland Park.
Fantastic! No – definitely don’t!
You had me at “whiskey”.
I think I had everyone at whiskey 😀
This recipe is a keeper.
Oh, it really is – the best banana bread I’ve ever had.
This looks amazing! I may try it with a (non-smoky) bourbon.
Thanks! Yes, no smoke!
Wow! Sounds like perfection!
Thanks so much!
Reblogged this on thesurvivalplaceblog.
This banana bread seems to reich and delicious! Gorgeous ship on that pretty picture too.
Oh yes, it very much was! Thanks!
I’m not usually a fan of bananas but this looks very inviting.
Thanks! I dislike bananas somewhat too.
You do such nice flavor combinations. I love banana/chocolate but the whiskey adds a great twist.
Have fun in Bristol — a great location near some of my favorite places including Brecon Beacons, great golf and the coastal walk…..
Thanks! To be honest, it’s not that near the Brecon Beacons – probably 1.5-2 hours drive to get right into them. But yes, the Brecons are wonderful!
love this!! I’ve been tinkering with varying extracts in my banana breads (just did one with almond milk, almond extract, nutella + chocolate), but am itching to try your version.
That sounds great. Yes, do – I know you’ll love it.
Yummy, Nick! I would make this with Bourbon!
Yes, that would work very well too, Daisy – as you clearly know. 😀
I purposefully buy extra bananas so I can make banana bread/muffins, your double chocolate recipe is right up my alley! p.s. we all want to know what it is you actually do for work…?
Ahha – great idea :). You’d love this (with a few tweaks). Go to http://www.resource.uk.com and look at some of the news stories.
Nick, this makes me like you even more! In a non-affectionate sort of way 😉 ! Kudos! Great writing by the way!
Haha – now, now. Thanks, Somer!
Oh my, definitely taking banana bread to a new level!
Thanks – it probably was the best I’ve ever had.
I’m so trying this, thanks for sharing!
Awesome – I hope you enjoy it! no problem.
A tipsy dark-choc banana bread.. Love it!
Hah, thanks, Kate!
This is a must try!
Oh yes, it certainly is!
My goodness.. your photos just keep getting better and better!! I love this set! And of course, Irish are always sweeter.. everyone knows that;) Good luck with your flat!! xx
Thanks, Barbara! I do try :D. Thanks – just waiting on the internet!
My extended family is going to be in need of lots of comfort food in the coming weeks dealing with a serious illness for my dad. Chocolate and booze fit into that category. I have a freezer-load of over-ripe bananas and sweet breads travel well, too. WIll fire up my oven this weekend! Thanks FF.
I’m sorry to hear that! Still, at least you can make this 🙂
You’ve elevated “recycle-the-bananas before they’re totally unsalvageable” to another level with this banana bread. (It would almost be a disservice NOT to!) I love your culinary creativity, Nick, which is why I nominated you for a Liebster Award… 🙂
Hehe, thanks, Kimby!It’s good to be creative!
Congratulations! I nominated you for Inspiring Blogger Award; to accept and participate, go here: http://benleeirene.wordpress.com/2012/10/12/very-inspiring-blogger-award/
Thanks! I shall check it out.
Now this may actually get my husband to eat banana bread! 🙂
I’m sure it will! It was very nice – whiskey always does the trick!
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I usually prefer my whiskey straight and my bananas disguised. I’m happy to sacrifice the former so I can rid myself of the latter. Thanks so much.
Yes, bananas are best disguised! I’ve gone off straight whiskey though.
What a delish combination!!
Thanks so much 😀
this looks and sounds fantastic!
i haven’t visited in a while & you’d mentioned earlier purchasing a “good” camera… YIKES are your photos getting ever more gorgeous ~ best wishes on continued success with this beautiful food blog
Thanks! I’m glad you like my photography :D. You should come back more often!
Oh, goodness! Whiskey, chocolate, and banana? Three of my favorite things to put in my belly! Things could get dangerous in my kitchen in the near future!
Indeed – a devastating combination!
WOW! This sounds amazing. I’m interested to see how the whisky tastes with the bananas and dark chocolate!
Thanks so much 🙂 – it tastes very, very good.
Delicious! wonderful ingredients!
Thanks so much 🙂
Might rum subsitute for the whiskey? If so, I may have found a great recipe for my Dad’s birthday cakes.
Go for it – it’ll taste lovely!
I love both whiskey and amber rum in cakes. Cannot wait to give this one a go. At the market here on Wednesdays and Thursdays, you can often get a full tray of starting to rot bananas for 60 cents Canadian. I always like to take advantage of the discounted produce. It’s kind of my luckiness that most people will not buy a bag a fresh snow peas cause three in there look a little rotten. lol.
That’s a great idea – they don’t really sell them like that here, which is such a waste of bananas… I’ve not used amber rum in cakes.
Hi, do you think Brandy will also do the trick instead of Irish Whisky? Here in the supermarkets you can get a jar of Boerenjongens, which is basically a jar of Brandied raisins. I’ve always wanted to get a jar but didn’t think I can finish it, so if Brandy will do the trick then I have a perfect excuse to get myself some. 🙂
Yes, why not! Experiment (and it sounds delicious). Let me know what you think.