My apologies dear readers, I’ve been living in jet lag city. Don’t worry, I’ve gotten in the car and made a swift departure back to the land of normal time zones. I have so much to tell you about my trip to Portugal, but I don’t have all the photos downloaded and ready to share yet, so you will just have to wait.
We got back from our trip just in time for Easter Sunday, which was perfect timing considering it was a beautiful day here in Minnesota! Our drama queen was not happy with us when we arrived home, we thought for sure she would be thrilled, jumping up and down, whistling, the whole charade. No dice people, no dice. Abby said hi for about 3.5 seconds and then proceeded to ignore us for 3 days. I was afraid she was sick, but she finally came around and we realized she was just giving us the business for leaving her for so long. She’s going to hate to see the suitcases again in a few short weeks. Shh! Don’t tell her!
I spent that first week home doing laundry, working and sleeping. I have never been hit by jet lag that bad in my life, I think this means I’m getting old. One night, I decided I was going to climb into bed and watch a movie, Thomas Crown Affair is now on Netflix, yes! That’s the last thing I remember… it was only 6:30.
That first week is over; I’m back to working out, walking the dog and staying up late enough to have dinner with my husband. Good times.
When we landed on Madeira Island, one of the first things we noticed was banana trees. They were everywhere; growing over the roads, in most of the yards, and even growing out of the mountain side. If you are anything like my husband you know where this is going. It took him exactly 5 minutes to ask if they make alcohol out of it. So, I made you some drunken banana bread! My logic was to omit one banana, and add booze. Enjoy!
Drunken Banana Bread
yield: 1 LOAF
prep time: 10 MINUTES
cook time: 1 HOUR
total time: 1 HOUR 10 MINUTES
3 very ripe bananas
1 teaspoon baking soda
1 cup of butter
1 cup of sugar
2 and 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
Scant 1/3 cup of banana liqueur
3/4 cup pecans, chopped
1 cup of chocolate chips
1. In a shallow bowl, mash the bananas with a fork and add in your baking soda. Set the mixture aside.
2. Pull out your mixer, and beat your butter and sugar until fluffy. Add in your eggs, flour, salt, baking powder and banana liqueur and mix until combine. The mixture will be dry.
3. Add in your mashed banana mixture, and beat until well combine. Add in your pecans and chocolate chips and stir with a spatula until well combine.
4. Pour the mixture into a well greased bread pan and bake at 350 degrees for about an hour.