Prep time: 20 minutes
Cook time: 1 hour 10 minutes
Recipe from Ellen Haertle, blogger from Sacramento Connect partner Bake It With Booze (www.bakeitwithbooze.com). She adapted it from one in a cookbook of old-fashioned recipes, "Ida's in the Kitchen."
Note: Jacqueline Arnold, co-writer of Bake It With Booze, has a splendid recipe for Orange Dreamsicle Cupcakes topped with candied orange slices; go to the blog website above and search for "Dreamsicle."
1/2 teaspoon baking soda
1 1/3 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup mashed ripe bananas
1/3 cup bourbon
1/3 cup orange juice, fresh or frozen
1 teaspoon vanilla
1 1/4 cup sugar
3/4 cup margarine, melted
2 teaspoons fresh grated orange rind
1/2 cup chopped nuts (I used pecans)
1/2 cup confectioners' sugar
1 tablespoon orange juice
1/4 teaspoon orange extract
Orange zest, optional
Preheat oven to 325 degrees. Coat a 9-inch loaf pan with cooking spray.
In a small bowl, combine soda, baking powder, salt and flour; set aside.
In a small bowl, mash the bananas and mix in the bourbon, orange juice and vanilla to combine; set aside.
In a stand mixer, cream margarine and sugar. Add eggs one at a time.
Add the dry ingredients in 3 parts to the sugar mixture, alternating with the banana bourbon orange mixture. Begin and end with the flour. (It's important not to overmix this batter.) Fold in the orange rind and nuts.
Bake for 1 hour, 10 minutes or until it is golden brown and a toothpick comes out clean.
Cool on a rack for 20 minutes. Remove from pan and poke holes in the top. Let it cool a bit; if it's too hot the icing will run off.
For the icing: Mix the sugar, juice and extract until smooth; you want it fairly thick. Pour over loaf with a spoon, careful to make sure it runs down the sides.