Fireball Banana Apple Bread uses the popular Fireball Cinnamon Whiskey® to add an extra punch of spice to this American comfort food. The vast majority of the alcohol bakes out, so don’t expect to get a buzz from it. It’s the perfect quick bread gift to make for that friend who is bananas (pun intended!) about Fireball. Try it toasted with butter for breakfast or a quick snack.
Fireball Banana Apple Bread Recipe
2-1/4 cups all-purpose flour
3/4 cup brown sugar, firmly packed
1/4 cup granulated white sugar
3 teaspoons baking powder
2-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 cup mashed ripe bananas (about 2 large or 3 medium bananas)
1/2 cup peeled and shredded fresh apple, such as Gala, Fuji, Honeycrisp, etc. (about 1/2 medium apple – see Notes)
1/3 cup milk
1.7 ounces (50 ml – about 1/4 cup) Fireball Cinnamon Whiskey® (“mini” airplane bottle/1 shot)
1 teaspoon white vinegar
1/4 cup (4 Tablespoons or 1/2 stick) butter, melted and at room temperature
1 large egg, beaten
1 cup confectioners’ powdered sugar
1/2 teaspoon pure vanilla extract
Milk or water
In a large bowl, whisk together flour, brown sugar, white sugar, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a medium bowl, whisk together bananas, shredded apple, milk, Fireball whiskey, vinegar, melted butter, and beaten egg.
Add the banana/apple wet ingredients to the flour mixture. Stir with a large fork just until combined. Do not overmix.
Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, until a wooden pick in the center comes out clean. (Oven temperatures vary, so start checking around 50 minutes.)
Let the bread cool on a wire rack for 10 minutes. Remove from the pan and continue to cool to room temperature.
For the Glaze:
Measure the powdered sugar into a bowl and add the vanilla extract. Begin adding and whisking milk or water, a tablespoon at a time, to the sugar until it reaches a thick, drizzling consistency. Drizzle the cooled Fireball Banana Apple Bread with the glaze. Let rest for 1 hour to let the glaze set up.
Yield: 1 loaf
• I used a box grater and used the large grate hole, as I do for shredding cheese.