As a lover of all things food, I make and bake a lot of different dishes. Most of them are tasty, some just plain aren’t, and some; well some are so good, that they remind you exactly why you enjoy cooking, baking and eating the way you do. This is one of those recipes.
I love banana bread as much as the next gal, but it seems that it’s usually at its best in the first hour you take it out of the oven and then it tends to go down hill from there. One of the biggest factors for most of us is the level of moistness that a banana bread has. Because as we all know, dry sweet bread is not tasty sweet bread.
Cooks Illustrated had a feature this month talking about how to make the perfect banana bread. I always have a large stash of ripe bananas frozen in my freezer, so between my inspiration attained from CI and my overflowing frozen fruit stash, I became inspired to attempt a moist and delicious banana creation of my own.
Enter in Amaretto Banana bread. My initial thought at obtaining moistness in a bread was, why not add a glaze to it? So that’s what I did and, let me tell you, the results were amazing. I don’t think I’ve ever had a banana bread as delicious as this one. Scott and I would eat a piece and then sneak back into the kitchen when the other wasn’t looking and steal another piece. It was just that good.
And in case you’re wondering why I placed a bread with alcohol into family friendly friday, I can tell you that I boiled the amaretto first so that the alcohol would be removed and my children could enjoy this bread guilt free. And enjoy they most definitely did.
So let’s get started putting together this recipe! And don’t forget to add your family friendly link to the bottom of the post. It can be a recipe, a review, or a post about your kids. Anything is welcome so long as it’s family friendly.
Ingredients Needed:
2 Cups of Cake Flour
1/2 tsp of Baking Soda
1 tsp of Baking Powder
1/2 Cup of Brown Sugar
1 Cup of White Sugar
11/2 Sticks of Butter, Softened
3 Eggs
1 tsp of Vanilla
1/2 Cup of Milk
1 Small Pkg of Instant Vanilla Pudding Mix
4 Ripe Bananas
1/2 Cup of Amaretto
1 tsp of Almond Extract
1 Cup of Powdered Sugar, Sifted
3 Tbsp of Heavy Cream
First up you’re going to sift together the flour, baking soda, and baking powder.
Now let’s move on to the wet ingredients. In your mixer add in the two sugars and the butter and cream them together.
Next you’ll add in your eggs, vanilla and milk.
Followed by the vanilla pudding, and the bananas. Mix it up good.
Finally, add in your flour mixture and combine it together well. Pour your mixture into a greased up bundt pan.
Cook the bread up for about 60 minutes at 350 degrees or until a toothpick comes out clean.
It’s looking good already but you’re not done yet. Let’s whip up some amaretto glaze to kick this bread up one more really big notch.
Now, it should be noted that it’s not necessary to boil the amaretto. I only did so to cook off the alcohol off so that my kids would be able to partake of this treat along with the rest of us. If you’re not serving it up to kids, feel free to skip the cooking part.
Grab up a small saucepan and add to it your amaretto. Bring it to a boil and let it roll for about a minute.
Remove it from the heat and add in your almond extract and sifted powdered sugar. Whisk it together until smooth.
Last but not least, stir in the heavy cream.
Now, grab up your cake, take a toothpick and poke the begebus out of the bottom.
Once you’ve done that, grab your glaze and pour half of it all over the bottom of the cake. Give the cake a good 20 to 30 minutes to finish cooling and let the goodness soak in.
Now, flip that beautiful bread out of the pan, admire your handy work and finish it off by stabbing the wappatoolie out of the top of it and pouring the remaining glaze over your finished product.
And are you ready for this? I can hardly stand it. Prepare to feast your eyes on the best darn piece of banana bread you’ve ever had. Ever. No really.
Look at how beautiful that looks. If you aren’t craving a piece of amaretto banana bread after that, then there’s nothing more I can do for you except to eat your piece after I finish up mine.
Amaretto Banana Bread
Ingredients:
2 Cups of Cake Flour
1/2 tsp of Baking Soda
1 tsp of Baking Powder
1/2 Cup of Brown Sugar
1 Cup of White Sugar
11/2 Sticks of Butter, Softened
3 Eggs
1 tsp of Vanilla
1/2 Cup of Milk
1 Small Pkg of Instant Vanilla Pudding Mix
4 Ripe Bananas
1/2 Cup of Amaretto
1 tsp of Almond Extract
1 Cup of Powdered Sugar, Sifted
3 Tbsp of Heavy Cream
Directions:
First up you're going to sift together the flour, baking soda, and baking powder.
Now let's move on to the wet ingredients. In your mixer add in the two sugars and the butter and cream them together.
Next you'll add in your eggs, vanilla and milk.
Followed by the vanilla pudding, and the bananas. Mix it up good.
Finally, add in your flour mixture and combine it together well. Pour your mixture into a greased up bundt pan.
Cook the bread up for about 60 minutes at 350 degrees or until a toothpick comes out clean.
For the amaretto glaze: Grab up a small saucepan and add to it your amaretto. Bring it to a boil and let it roll for about a minute.
Remove it from the heat and add in your almond extract and sifted powdered sugar. Whisk it together until smooth.
Last but not least, stir in the heavy cream.
Now, grab up your cake, take a toothpick and poke the begebus out of the bottom.
Once you've done that, grab your glaze and pour half of it all over the bottom of the cake. Give the cake a good 20 to 30 minutes to finish cooling and let the goodness soak in.
Now, flip that beautiful bread out of the pan, admire your handy work and finish it off by stabbing the wappatoolie out of the top of it and pouring the remaining glaze over your finished product.
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Julie, your banana bread looks so wonderful and MOIST! I can’t imagine how good the Amaretto glaze must be. You can’t have my piece as I’ll be having it thanks! I’ve submitted chicken pie for Family Friendly Fridays. I’m guessing the fact there are no veggies in it will make it VERY kid-friendly, lol. Have a lovely weekend!
Just when I thought banana bread could not possibly get any better I run across your recipe.
Meanwhile the bananas on my counter cannot possibly turn brown fast enough!
I’m a fan of the bundt pan! There was a time in my life when I made everything in a bundt pan. No lie. I’ve even made spaghetti pie in a bundt pan. It’s pretty good. I think I stole the recipe from foodgwaker.
Wow Julie… seriously good and so pretty! I gotta get out my bundt pan and try this recipe… I’ve never baked with it before ;o) Your photos above are gorgeous.. seriously tho!
This looks quite amazing. The photos you show all through the process makes everything look very easy. This one scares the “begebus” and “wappatoolie” out of most other banana bread recipes.
This banana bread looks so juicy and the syrup, mmm. Great photos.
Amaretto is a nice touch!! Your banana bread looks so moist and delicious!! I would love some with my coffee right now!
Julie, this banana bread looks absolutely delicious! Love your idea of frozen bananas, I didn’t know bananas froze well. Thanks for sharing!
Julie, your banana bread looks fantastic and the amaretto is a nice touch. I have not had much success with my bundt pan. It just wouldn’t unmold nicely for me 🙁 I’ll have to give it another try.
Great idea making in a bundt pan like that! And with a glaze – perfect! I always hate dry banana bread… this looks like a great solution.
Wow, the bread looks so moist and delicious, and it sounds just incredible with the addition of amaretto!
I love it! Makes me want to hide the bananas so they get nice and ripe and banana bread ready!
I love your photos … especially the one where you line up all the ingredients. Funny thing is that I have all of the ingredients minus the Amaretto. And God knows thats the ingredient I could use the most right now.
This is so timely!! Thanks for the great recipe.
This looks so yummy! Thanks for sharing the recipe.
Donna
Oh man Julie! I don’t think I can look at your site while hungry anymore! I am SO making this soon. But I’m going to have one piece then send the rest off to The Hubble’s class!
Oh this sounds and looks so good. You take awesome photos and give great directions. Already bookmarked this in my recipes folder. I need to expand my horizons beyond banana chocolate chip loaf. Thanks for sharing.
Yes it’s so beautiful!! especially the bite you have on the last photo Julie! That’s such a good idea to boil a liqueur and let it evaporate so that the kids can enjoy it too! I will have to do the same not for kids but for the lightweight as I am 😀
Amaretto is indeed a nice touch. Nothing worse than a dry banana cake. Love your photos & the cake mould.
Come on, Julie, give it to me up top! That’s right girlfriend I’m high fiving you for this one! lol, oh, and that’s not banana bread that’s banana bundt cake but I like how you think. Bread sounds much healthier than bundt cake. 🙂
~ingrid
I can’t believe I haven’t seen banana bread with a glaze before…it’s brilliant. I am totally going to do something like this next time I make it. Of course, making it in a bundt cake pan will convince some of my more reluctant fans (read children) that mom hasn’t ruined their banana bread, but made a banana cake!
Hi Julie I am passing through from the Lady Blogger Tea Party and I just want to tell you that I have so enjoyed your blog. I am always looking for new recipes. Thank you for sharing such great recipes and I will be back 🙂
That looks so yummy !!! Thanks for sharing the wonderful recipe !!!
– Smita
http://www.littlefoodjunction.blogspot.com
( fun food ideas for picky eaters )
Banana cake with Amaretto! I know for sure this must be good. Your photos are superb!
Girl, you can come over and cook anytime you want!
Stopping by from LBS!
At first I was like, “Isn’t Amaretto family friendly?” Oh well, kids will find it sooner or later.
Do you know how to convert the baking time for mini bundts? That’s what I have and most recipes usually call for the large bundt. Also loving the curry shrimp below.
Julie replied: — August 29th, 2010 @ 7:43 pm
Honestly, I’m not sure. If it were me, I’d probably just wing it and check them after 20 minutes or so to see if the toothpick comes out clean. From there just add 5 minutes or so depending on how cooked they are after the first look.
This looks AMAZING-I am always looking for new recipes for my ripe bananas. YUM! Thanks for sharing!
Looks yummy. I love almost anything made with bananas. Thanks for sharing.
Plan B
Really great tutorial! The pictures are helpful! Thanks for the recipe!
Julie…I really think this is a great cake enhanced with Amaretto.
I will be adding it to my list on the post that I had done recently with the french toast and this wonderful liquor. Hope this please you ;o)
Flavourful wishes,
Claudia
I thought chocolate chips were the bomb in banana bread…but now I think it is Amaretto!
You had me at Amaretto! It’s probably my favorite flavor. I recently did an apple amaretto muffin on my blog. Oh, and my new favorite ice cream flavor is Amaretto Almond Crunch by Haagen Dazs. So good!! Anyway, thanks for sharing the recipe – it sounds wonderful and I can’t wait to give it a try.
🙂
ButterYum
PS – you have a great blog!
When I searched the web for amaretto banana bread yours was the first one that popped up. I am so glad it did. I made it this weekend and it is AMAZING! I will definitely be making it again and checking out all your other recipes. Thanks for posting!
Julie replied: — September 18th, 2012 @ 10:34 am
Yay! I’m so glad you enjoyed it. That bread seriously rocks. But then, anything with amaretto gets a gold star in my book. 🙂