Growing up in Calcutta in India, winters were my favorite time of the year. Besides the fact that the humidity was no longer 99% and the power cuts were less brutal but also because the bakeries were flooded with the Christmas fruit cakes loaded with all the indulgence and decadence one could imagine. I did get my fill of the cake when we went to India a couple of months ago but now that Christmas is around the corner the craving is back! And so the Boozy Banana Bread is born.
No this is half as decadent and really a third of the time and effort it takes to make the true cake but for now this is as close to my childhood flavors I can get.
I really wanted to use the ripe bananas and leftover dry fruit mix in my pantry and a teeny bit of spice rum staring at me from the drinks’ cabinet. So two days of soaking the dry fruits in the rum with some garam masala and 3 ripe bananas later, This delicious loaf came to life.
Boozy Banana Bread
Soaked Dry Fruit Mix
- 1/2 cup spiced rum or plain rum
- 3/4 cup mixed dry fruits - figs, dates, oranges, apricot chopped into small pieces
- 1 1/2 tsp garam masala powder
- 2 tsp light brown sugar
- 1/3 cup salted butter room temperature
- 3/4 cup light brown sugar
- 1 no egg room temperature
- 3 no ripe bananas mashed
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup semi sweet chocolate chips optional
- 2 no fresh orange slices optional
Dry fruits made ahead
- Mix all the ingredients and make 24 -48 hours in advance. Store in the fridge.
- Preheat oven to 350F and line a 9x5 loaf pan with parchment paper. Make sure the parchment paper extends over on the sides for ease of removing the loaf. Spray with oil and set aside.
- In a mixing bowl with a paddle attachment, mix butter and sugar on medium speed till a creamy base is ready . 3 -4 minutes.
- Add the egg and scrape the edges of the bowl and mix for another 2 minutes.
- Add the mashed bananas and vanilla extract. Mix, scraping down the sides of the bowl, until well combined.
- Add the dry fruit mix with the residual rum ( as most of it will be absorbed by the fruits) into the bowl and mix on low for 1 minute
- Add all the dry ingredients and fold in well.
- Pour the mix in the prepared loaf pan and top with orange slices and choc chips.
- Let it bake 55- 60 minutes turning it halfway and checking for doneness at the 55 minute mark.
- Cool in pan for 5 minutes and carefully pick the loaf out of the pan onto a cooling rack.
Serve it at room temperature or slightly warmed. Either way this bread is sure to make your list of easy baking recipes. Hope you give this a try and if you make some give me a shout here or on instagram @beyond.curry.
For more dessert recipes click here.