Lavender “infused” Banana Bread w/lavender vodka drizzle

I love banana Bread, and have been playing with my recipe for years.  Last night, I decided to add lavender to the mix!  If you don’t have any dried lavender buds, you should be able to find some in specialty herb/spice stores, or places like New Seasons.  Or you can wait until June when the lavender is in bloom, cut some stocks off, let them dry on paper for a week, and shuck the buds off.  I love lavender in baking, Creme Brulee, etc.  Hope you enjoy the bread!

For the Bread (makes 2 loaves)

Whisk together:

2 2/3 Cups all Purpose Flour

1 1/2 tsp. salt

1 tsp. baking soda

1/2 tsp baking powder

Beat on high:

1 cube Butter (soft or melted)

1 1/3 cup lavender Sugar (see instructions below)

Mix the above together until crumbly (consistency of Brown Sugar).

Gradually beat in:

4 eggs, slightly beaten

Fold in:

4 ripe bananas

1 cup coarsely chopped walnuts (optional…I don’t use them)

Put batter into 2 buttered bread pans

Topping:

Slice less ripe bananas into 1/4 inch slices

Place slices evenly over batter.

Mix together:

1/3 cup brown sugar

2 oz Lavender-infused vodka (see recipe below) or Brandy

When smooth, drizzle evenly over top of un-baked loaves & bananas.

Bake at 350 for 60 minutes or until toothpick inserted into center of bread comes out dry.

Lavender Sugar:

1 1/3 cups Granulated Sugar

3 tsp lavender buds, dried

Put into food processor until buds are dispersed evenly.

*Also tastes great in teas, etc*

Lavender-infused Vodka

750 ML vodka

1/4 cup lavender buds, dried

Add lavender to vodka.  Let stand 5-7 days, mixing gently once daily.  Strain buds out.  Enjoy over ice or in a martini, or as a mixer.

While we’re talking about lavender…try lavender simple syrup!

Boil:

1 cup water

1 cup sugar

1/8 cup dried lavender buds

When sugar is dissolved, strain buds out.

Use in Mojitos, or anywhere where simple syrup is used!