Banana Bourbon Bread

So, I know this is completely unoriginal right now, but I'm going to start blogging about cooking more. Because I'm going to cook more. Because cooking makes me happy.

So tonight, in between loads of laundry and unpacking my suitcases (I did it! In less than one week!), I am making Banana Bourbon Bread from my very favorite cookbook, Celebrate! I was inspired when I started packing Bryan's lunch for tomorrow and all three of the bananas in the fruit bowl were overripe. I'm always telling him not to throw them away, that I'm going to make something with them, but never get around to it. Anyway, tonight, I did!

Banana Bourbon Bread

2 cups all-purpose flour (I used whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup unsalted butter, room temperature
1/3 cup solid vegetable shortening
1 cup packed dark brown sugar
2 large eggs
1 1/2 cup mashed ripe bananas
3 tablespoons bourbon
1 teaspoon pure vanilla extract
3/4 cup chopped pecans

1. Position a rack in the center of the oven and preheat to 350. Grease and lightly flour a 9x5x2 3/4 inch loaf pan.
2. Sift the flour,baking soda and salt together in a bowl and set aside.
3. Using an electric mixer on high speed, cream the butter, shortening and brown sugar in a large bowl until fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition. Add the bananas, bourbon and vanilla and mix well. Add the flour mixture and mix until just combined. Stir in the pecans.
4. Scrape batter into prepared pan and bake until a wooden toothpick inserted in the center comes out just clean, 60 to 75 minutes. Let the loaf cool in the pan on a wire rack for 10 minutes. Then, run a knife around the edges of the pan to loosen the bread and transfer it to the rack to cool completely.

Enjoy!