Made banana bread yesterday. It’s my go-to recipe, simple as drool, and fairly flexible with regard additions. This time, I pretty much turned it into raisin-ginger-spice bread, given that I added a good 1/2c or more of golden raisins and the balance of the tipsy ginger from last week’s cookies–maybe 1/3c. Also added cinnamon. Ground ginger. Some cracked grains of paradise. 1/4 tsp Fiori di Sicilia, a damned strong citrus flavoring.
I worried that maybe I had stretched the forgiveness of this recipe with the amount of alcohol, but I just had a piece and it came out great. I mean, Damn. I waited almost 24 hours to cut into it–spiced stuff always tastes better if you let it sit for a time. It’s dense, with a smaller crumb, like a spiced, rummy pound cake. Heavier than usual, which I think has to do with the amount of rum I added–it moistened the batter, but didn’t soak the gluten. Or something.
Hope I remember what I did. Must make more tipsy ginger.