Adding bounce to banana bread ... with bourbon

OK, OK, there's bourbon inside. Get over it.  :‍-‍)

Now, moving on ...

Besides its all-around yumminess, banana bread can be rather nutritious. I've sometimes baked it for my mother, who's not exactly a fruit hugger. But she adores banana bread, so that's been a great way to sneak her an extra dose of potassium.

Anyhow, I was pleased as puddin' at how this one turned out. On the inside: a moist, yet somewhat robust (i.e. grainy) texture. On the outside: toasty, with a lovely golden color.

Banana bourbon bread

Ingredients

• bananas (3; large and ripe)
• eggs (2)
• bourbon (2 Tbsp)
• canola oil (1/2 cup)
• vanilla (2 tsp)
• multigrain flour (2 cups)
• ground flax seeds (2 Tbsp)
• baking soda (1 tsp)
• brown sugar (3/4 cup; packed)
• chocolate chips (1/2 cup; dark)
• walnuts (1/2 cup; chopped)

Directions

1. In large bowl, mash bananas. Add eggs, bourbon, oil and vanilla.
2. In medium bowl, stir together all dry ingredients (flour, flax, baking soda, sugar, chocolate chips, walnuts).
3. Add contents of medium bowl to large bowl. Mix lightly.
4. Pour batter into 2 small (oiled) loaf pans. Bake at 350°F for 50 minutes.
5. Place pans on cooling rack. After approx 10 minutes, remove loaves from pans. 
6. When fully cool, store in air-tight containers.