Lach’s Killer Brandy Banana Bread

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Following the principle that everything can be made better with alcohol, I accidently stumbled across this recipe for banana bread. I was coking banana bread to surprise Kari one night while she was out, and ran short of Bananas. “Hmm,” I thought, “Normally you can substitute apple sauce, but I don’t have any, so lets go with brandy.” It was amazing. Originally only containing brandy, it now includes the french liqour Contreau.

Here’s the recipe:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs
• 1 cup mashed thawed frozen overripe bananas
• 3/4 cup Brandy
• 1/4 cup Cointreau
• 1 Tbsp White Sugar
• Olive Oil spray

1. Preheat the oven to 350 degrees
2. Cream the butter and sugar in a large mixing bowl (set the mixer on medium and let it roll)
3. Add Eggs and Bananas to creamed sugar/butter (thaw the bananas before peeling them)
4. In a large bowl mix the flour, baking soda and salt
5. Slowly add the wet stuff to the dry stuff, stirring slowly so everything gets wet, but stuff isn’t whipped up too much
6. Now add the brandy and Cointreau, stirring it in evenly, your mix should now be the consistency of a slightly too-wet cement
7. Let it fester for a sec while you spray olive oil into the 9×5 loaf pan
8. Pour the mix into the loaf pan and sprinkle the white sugar evenly over the top of the bread
9. Place in oven and cook for 70 minutes.

When it’s done you can stick a tooth-pick or knife into the middle of the bread and have it come out clean.

Enjoy!