Recipe: Chocolate Chunk Banana Bread (using spices, coffee and rum)

CHOCOLATE CHUNK BANANA BREAD

"I made dozens of loaves of this rum-spiked, chocolate-studded banana bread one year for holiday presents, and they were a tremendous hit. For elegant gift-giving, place each one in a clear cellophane bag and tie with a pretty silver ribbon."

2 1/2 cups plus 2 tablespoons cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup mashed ripe banana (about 2 1/2 bananas)
1/3 cup strong coffee, cold
1 teaspoon pure vanilla extract
2/3 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 cup semisweet chocolate chunks or large chips
2 to 3 tablespoons dark or spiced rum (for drizzling on after baking)
Confectioners' sugar for dusting top

Preheat the oven to 350 degrees F. Grease the bottom of a 9x5x3-inch loaf pan, line it with wax paper, and grease and flour the bottom and sides.

Stir together the flour, baking powder, salt, cinnamon, and allspice; set aside.

Combine the banana, coffee, and vanilla; set aside.

Beat the sugar and butter in a large bowl with an electric mixer until very light and fluffy. Add the eggs, one at a time, beating until light; set aside. With the mixer on the lowest setting, add the dry ingredients alternately with the banana mixture in three parts until just incorporated.

Using a rubber spatula, fold in the chocolate. Spoon the batter into the prepared pan.

Bake 55 minutes to 1 hour (25 to 30 minutes for muffins), or until a wooden skewer inserted in the center comes out clean. Cool in the pan 10 minutes, then turn out onto a rack. Remove the wax paper and drizzle the bottom with a little rum. Turn it right side up and drizzle the top with rum; cool completely.

Before slicing, sprinkle the top of the loaf with confectioners' sugar.

Makes: one 9x5x3-inch loaf, or 15 muffins
Source: Go Bananas! by Susan Quick