Banana Bread with Ruby Port

So I am starting on a few projects at once, not sure if that's the way to get much done but my mind has been flowing with ideas, it must be the new children's multi vitamins that I am taking(yes I have been stealing my kids vitamins, they're chewable and tasty, sue me).

But in the midst of all the dress revamping and apron sewing, I made some banana bread. I need sustenance to keep me going, what's better than banana bread? Nothing, absolutely nothing, ok maybe somethings, like chocolate, but I had a bunch of over ripe bananas that needed to be made into this beautiful banana bread.

I got this recipe from a friend, Bianca, who, along with her family, owns a winery rightly named Chateau Bianca. So of course you can guess what she has added to this recipe to make it a bit better than the normal everyday banana bread.

So if you aren't familiar with Port – here is a little helpful info: In terms of sweetness, Port wine can be very sweet, sweet, semi-dry, dry or extra dry. Port wine is often served as a dessert wine and has an above average alcohol content; ranging between 19% and 22% by volume. But as most know, when cooked the alcohol dissipates.

Continue reading for the recipe….

Banana Bread with Ruby Port

Ingredients

2/3 C softened butter

1/2 C mayonnaise

1 3/4 C sugar

3 eggs

3 bananas – mooshed

4 TBSP sour cream

1 tsp baking soda

2 C flour

1 TBSP lemon rind, grated

1 tsp salt

1/4 C ruby port

Directions

1. Preheat oven to 350 degrees. Grease a 9X5 inch loaf pan.

2. In a large bowl, combine ingredients in the order listed. Mix until well blended and pour batter into the prepared loaf pan.

3. Bake in preheated oven for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.