Spiked Banana Bread

"Get ready to raid your liquor cabinet! A moist and delicious treat for any time of the day with ingredients you probably already have! My husband ate half a loaf in one sitting!! Haven't tried freezing yet as it doesn't last that long, but stays for at least a week in the fridge :)Makes 2 loaves."
 
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photo by Tabby Bartley photo by Tabby Bartley
photo by Tabby Bartley
Ready In:
55mins
Ingredients:
12
Yields:
2 loaves
Serves:
16
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ingredients

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directions

  • Mix together 1/8 cup triple sec and 1/2 cup sugar and set aside.
  • Preheat oven to 350°F.
  • Mix together margarine and 1 1/2 cups sugar until creamy.
  • Beat in eggs and bananas.
  • Add flour, baking powder, salt and vanilla. Mix well.
  • While mixer is still mixing, slowly add 1/3 cup of triple sec and 2 tablespoons orange juice.
  • Mixture will be creamy but not too runny. Pour into two greased 8 inch loaf pans.
  • Bake for 40 minutes. Then, with loaves still on oven racks paint the bread with the topping. Be sure to cover entire top. Bake five more minutes.
  • Allow to cool in pans five minutes before transferring to cooling racks.

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Reviews

  1. this is really good! i think a little spice would be nice so i may add some cinnamon next time (hmm goldschlager instead of triple sec?) but yummy!
     
  2. Very good! I used coconut rum liqeur and real unsalted butter instead, still tastes great. My husband doesn't even like bananas, and he gobbled it up!
     
  3. Very moist and lush-shush, if you know what I mean ;) And this yummy banana bread is, I think, even better the day after baking. I followed your instructions almost exactly, only substituting butter for the margarine and adding an additional 5-10 minutes to the bake-time. My family requests that I make this again soon!
     
  4. This was a very moist banana bread. I halved the recipe. I too didn't have triple sec so i used rum. It was very good and tasty and the glaze is very nice. THanks for a good recipe!
     
  5. Yummy! I just made this and had a slice - it's awesome. Okay, now I have to admit, I had no triple sec, but we did have coconut rum, so I used that instead, and it's still fantastic. The only other change was that I used light margarine (all that we have on hand) and it still worked out fine. Fantastic!
     
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Tweaks

  1. Very moist and lush-shush, if you know what I mean ;) And this yummy banana bread is, I think, even better the day after baking. I followed your instructions almost exactly, only substituting butter for the margarine and adding an additional 5-10 minutes to the bake-time. My family requests that I make this again soon!
     

RECIPE SUBMITTED BY

I'm a new mother from Maryland who is just a baker at heart. I'm always on the lookout for new recipes, especially those from my ethnic origins (Polish, German, and Irish), or places where we have recently travelled (mexico).
 
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