We moved a couple of months ago, and while we have unpacked the majority of what we need, I’ve yet to unpack all of my cookware except the basics. After a night of cooking, my loaf pan and other baking dishes were in the dishwasher washing this morning. The three overripe bananas in the fruit bowl had been bugging me for the past couple of days. Wanting to do something with them, I wondered what I could bake some banana bread in. I’d just cleaned the cast iron skillet. It was a perfect size and people bake cornbread in it. So, why not bake banana bread, too.
The bread itself smelled wonderful, but without nuts (my son doesn’t like them) it seemed a bit plain. I like to toast my banana bread and spread a little butter on it. Not in the mood to do that, I searched online for butter sauces and found one that had bourbon. I figured a bit of Glenlivet would do just fine and be much tastier anyway.
What a delicious surprise! I changed the sauce recipe to suit my preferences and ended up with a lightly sweet, caramel sauce that wasn’t overpowered by the Scotch.
Prep time: 10 min
Cook time: 55 min
Ready in: 1 hour 5 min
Yields: Serves 8
- 2 1/3 cups Baking Mix
- 1 cup sugar
- 1/3 cup vegetable oil
- 3 eggs
- 3 large bananas (mashed)
- 1 tsp vanilla
- 2 TBSP Butter
- 2 TBSP Brown Sugar
- T TBSP Water
- 1-2 tsps Single Malt Scotch Whisky
- Preheat oven to 350 degrees.
- Combine baking mix, vegetable oil, sugar, eggs, vanilla, and bananas in a large mixing bowl. Mix well and pour into a loaf pan or well-seasoned and greased cast-iron skillet.
- Bake 55-60 minutes or until a knife inserted comes out clean. Remove from oven and let cool for 10 minutes.
- While banana bread is cooling, combine and stir brown sugar, butter, and water in a microwave-safe bowl or measuring cup. Microwave for 1-2 minutes or until it boils. Stir and add 1-2 tsps of the Scotch or to taste.
- Slice banana bread and place it on serving plates. Drizzle sauce on the bread.