Drunken banana bread

This is a chocolate banana bread with hint of spice from Lindt n Kahlua!

Check out this moist, boozy banana bread with a hint of spice which I call “death by chocolate” recipe. If you are thinking about ways to upgrade the double chocolate banana bread, then I dare you to try this spiked banana bread recipe. One bite of this banana bread with the Kahlua infused glaze and you’ll feel like you’ve died and gone to chocolate-banana heaven. You can simply skip the glaze for a non-spiked version that is safe to serve to kids. Do let me know how you liked the hint of spice from the Lindt Excellence Chili Dark Chocolate Bar.

Ingredients:

3 ripe bananas, mashed

½ cup butter, melted

¾ cup brown sugar

1 tsp kahlua

2 large eggs

1 tsp vanilla extract

1 cup all-purpose flour

½ cup cocoa powder

1 tsp baking soda

½ tsp baking powder

½ tsp salt

¼ tsp cinnamon

For the Glaze:

½ cup powdered sugar

⅓ Kahlua coffee liqueur

Directions:

Preheat the oven to 350 degrees F and spray a 9×5-in loaf pan with a nonstick spray.

Banana bread batter:
a. In a large bowl, mash the bananas with a fork and add the butter, brown sugar and espresso powder. Stir until combined, then add the eggs and vanilla extract. Stir again until smooth.
b. Add the dry ingredients; flour cocoa powder, baking soda, baking powder, and salt. Stir until just combined and fold in 1 cup of the chocolate chips.

Garnish:
Pour the batter into prepared loaf pan, sprinkle the remaining 1/4 cup chocolate on top of the bread.

Bake for 50-65 minutes, or until a toothpick inserted in the center comes out mostly clean.

Glaze:
While the bread is cooling, whisk the powdered sugar and Kahlua together until very smooth. Place the bread on a cooling rack, poke small holes on the top face of the bread with a wooden skewer and pour the glaze over the bread. Let the glaze dry before cutting and serving.

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Drunken banana bread