Guest Author - Anita Burroughs

I tried out a new cookie recipe this morning, one I was just sure was going to be terrific. It had deep dark bittersweet chocolate, pecans and chocolate chips. What could possibly be bad? To my dismay it was dry and uninspired. I actually dumped out the entire batch of cookies, something I rarely do.

It just goes to show how few recipes turn out to be special. It’s rare that I find a recipe that’s memorable, or one that I know I’m going to be making for years and years to come.

This is banana bread that I found to be a cut above the usual ho-hum versions. The addition of brandy, white chocolate, coconut and sesame seeds make it both unusual and flavorful.

Here is the recipe:

5 Tablespoons unsalted melted butter, divided
2 Tablespoons fine white bread crumbs (you can put some fresh white bread in a food processor or blender, minus the crusts to make the crumbs)
¾ cup sugar
2 teaspoons brandy
1 teaspoon vanilla extract
2 ripe bananas, mashed
¾ cup flour
1 teaspoon baking soda
1 large egg
1 ½ cups shredded coconut
3 ounces white chocolate, chopped
½ cup pecans
2 tablespoons sesame seeds
Confectioner’s sugar

Preheat your oven to 350. Grease a standard loaf pan, which is 4 x4 x3 with one tablespoon of the melted butter. Sprinkle the bread crumbs into the pan, getting them to stick on both the bottom and the sides. Tap out any extra crumbs.

Now, in a large bowl, stir together the brandy, sugar, vanilla, bananas and the rest of the melted butter (4 tablespoons). Mix well. Now add the flour, baking soda, egg, coconut and white chocolate, and stir until all of the ingredients are well mixed.

Pour the batter into your prepared loaf pan. Spread the chopped pecans on top and press down gently into the batter with a spoon or spatula. Now sprinkle the top with sesame seeds and bake for approximately one hour. Remove from the oven and allow the bread to cool on a rack before you take it out of the pan.

To serve, remove the cake from the pan and sprinkle with confectioner’s sugar. You can serve this banana bread right away or store it wrapped in the refrigerator. It also freezes well for later use.

This makes one loaf of banana bread.