Chocolate Bourbon-Spiked Banana Bread

From the kitchen of SteakNPotatoesKindaGurl

*Makes one 8x4-inch or 9x5-inch loaf

• 2 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 and 1/2 cups mashed ripe bananas (about 3)
• 1 teaspoon lemon juice
• 3 tablespoons bourbon
• 1 cup coarsely chopped walnuts
• 1 cup (6 ounces) semisweet chocolate chips

Preheat oven to 350 degrees F. Grease an 8x4 or 9x5-inch loaf pan. Set aside.

In a medium bowl, sift together flour, baking powder, and salt.

In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, 3 to 5 minutes.

Add eggs one at a time, beating for 1 minute between each addition. Stop the mixer, scrape down the sides of the bowl and add bananas, lemon juice, and bourbon. Beat until well incorporated.

Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl from the mixer. Add the walnuts and chocolate chips and incorporate the rest of the ingredients with a spatula.

Spoon mixture into loaf pan. Bake for 45 minutes to 1 hour, or until a skewer inserted in the center of the loaf comes out clean.

Remove from the oven and allow loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

*Banana bread will keep for up to 5 days, well wrapped, at room temperature.

 http://steaknpotatoeskindagurl.blogspot.com/2012/03/mommoms-chocolate-bourbon-spiked-banana.html