Old Fashioned Banana Bread



Drunken Banana Bread: The Old Fashioned
Bourbon, Orange Zest, Bitters, Sugar, and Browned Butter for good measure

yields 1 loaf

50g sorghum flour
28g oat flour
40g glutinous rice flour
30g cornstarch
10g mesquite flour (if you don’t have mesquite flour and don’t want to spend the money on it, you can easily replace it with 5g sorghum flour and 5g oat flour)
2 t baking powder
1 1/2 t guar gum
1/2 t salt
1/4 cup flax meal

1 1/4 cup mashed bananas (2-3 ripe bananas)
2 eggs
1/2 cup sugar
1/4 cup brown sugar
6 T butter, melted (safflower or canola oil can be substituted)
3/4 t grated orange zest

1/4 cup brown sugar
1 t bourbon
1/4 t orange zest
pinch of salt

Preheat oven to 350˚F. Grease loaf pan.

In a small bowl, weigh out flours. Add remaining dry ingredients.

In a medium bowl, mash the bananas using a fork or a potato masher until most large clumps are gone. Add eggs and stir until combined. Add sugars, butter, and orange zest and mix well.

Gradually add dry ingredients, stirring until well incorporated.

In a small bowl, combine topping ingredients.

Pour batter in prepared loaf pan. Sprinkle topping evenly over top. Using a knife, swirl the topping into the top of the batter a bit. Don’t go too crazy… you still want the majority of the sugar sitting on top.

Bake for 1 hour.

Remove from oven and let cool about 15 minutes before turning it out onto a wire rack to cool completely.

Store in an airtight container. Keeps on the counter for 3-5 days. This loaf also freezes really well – slice it up, wrap it in plastic wrap and foil, and when you want to enjoy a slice just pull it out and toast it until warmed through.  Salted butter slathered on top doesn’t hurt.