I'm one of those people who is a firm believer that alcohol only enhances food. A cold beer with a platter of fish and chips. Red wine in your beef bourguignon. Penne with vodka sauce. Sauvignon Blanc in asparagus risotto. Or one of my favorites: Kahlua in Banana Bread.
The alcohol in all of the above burns off in the cooking process leaving your food with a flavor and a moisture level hard to beat, and this is especially true in this recipe.
I'm going to warn you now that Vera helped make these, so they may appear a little messier than yours will.
Banana Nut Muffins with Kahlua and Dark Chocolate Chunks
Makes 12 muffins or one loaf.
- 1/4 cup Kahlua (dark rum or even coconut rum are excellent substitutes)
- 1 1/4 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup melted butter (yes folks, that's one STICK butter)
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 2 eggs
- 2 very ripe bananas
- 1/4 cup chopped pecans
- 1/4 cup dark chocolate chunks
Preheat oven to 325 degrees.
Begin by mashing your bananas with the Kalhua and setting them aside until the last minute. This allows for the fruit to really soak up the alcohol.
Next get started on the rest. Mix the flour, baking powder, baking soda and salt in a bowl and set aside.
In a large bowl mix the melted butter, vanilla and sugar until creamy. Beat in the eggs one at a time and then add the bananas. Next add the flour mixture and stir until completely blended. Finally, add the pecans and chocolate chunks.
Scrape the mixture into muffin tins or loaf pan. Muffins cook for approximately 25-30 minutes. Loaf cooks for 45-50 minutes (or until a toothpick is inserted and comes out cleanly).
Definitely eat while hot.