It’s 5:00 (am) Somewhere!

Paul and I are headed to Lake Arrowhead to hang with his awesomely fun cousins, JR and Kari.  They are so sweet, incredibly generous, and just love life to the fullest.  They invited us to stay with them in their cabin up at the lake and we couldn’t be more stoked!

They have a boat that we’ll take out on the lake, along with a paddle board and wake boards.  The last time I was there five years ago, I hilariously failed at wake boarding.  But I’m gonna give it a go again!

The town center of Lake Arrowhead allows has a summer concert series and we are gonna rock out to ‘Faux Fighters’ and ‘The Spazmatics’.  Any time I get to rock out to a cover band for the Foo Fighters, I’m in!

Now, y’all who know me know that I don’t like to post recipes unless I’ve tasted them first.  However I’m not going to taste this banana bread until Saturday and Sunday, so I wanted to post it before I forget (those of you who know me also know I have an awful memory, seriously it’s bad).

The recipe for the actual banana bread sounded lovely.  I think that the glaze will enhance the flavors of the bread but on tasting it on its own, dear Lord it has a punch (hence the title of this post).  Give it a try and let me know what you think.

Oh!  I finally pre-read the recipe and left the butter out to soften!  I’m so proud of myself!

Kahlua Banana Bread (care of “A Spicy Perspective”)

Kahlua Banana Bread.jpg

 

INGREDIENTS:  3/4 cup granulated sugar, 1/2 cup unsalted butter (softened), 3 very ripe bananas (about 1 1/2 cups smashed), 2 large eggs, 2 cups all purpose flour, 1 teaspoons salt, 1 teaspoon baking powder, 1 teaspoon baking soda, 3/4 cup shredded sweetened coconut,   1 1/4 cups powdered sugar, 1/2 cup Kahlua coffee liqueur

DIRECTIONS:  Preheat the oven to 350 degrees F. Spray a standard 9X5 inch loaf pan with nonstick baking spray. Set aside. Place the granulated sugar and softened butter in the bowl of an electric mixer. Beat on high to cream, until the mixture is light and fluffy. Then scrape the bowl and mix in the bananas and eggs. With the mixer on low, slowly add the flour, salt, baking soda, and baking powder. Then scrape the bowl again and mix in the shredded coconut. Scoop the batter into the loaf pan. Bake for 45-60 minutes, until a wooden skewer inserted deep into the center comes out clean. Allow the banana bread loaf to cool in the pan for 10 minutes. Then flip it out onto a cooling rack set over a piece of wax paper. While the loaf is cooling in the pan, whisk the powdered sugar and Kahlua together until very smooth. Once you’ve flipped the loaf out of the pan, poke holes in the the top of the loaf with a wooden skewer to let the Kahlua glaze seep down inside. Then pour the glaze over the top of the loaf. You can use the wax paper to pour the drippings back over the loaf for an extra glaze coating, if you like. Allow the glaze to dry before cutting.

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