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  1. Open to bottle of Bourbon and pour yourself a stiff drink
  2. Pour the rest into the Mason jar or airtight container
  3. Quarter the bananas and chuck them into the jar
  4. Get on with your life for 2 weeks
  5. After the banana’s have soaked in whiskey for two weeks, strain them out and store the banana-infused whiskey for points 7 and 12
  6. Preheat the oven on high
  7. Drink a bit of the banana-infused whiskey (prep it as you would a whiskey sour)
  8. Butter your pan and line it with a large strip of parchment paper
  9. Bowl 1: Mix the flour, baking powder and baking soda
  10. Bowl 2: Mash and mix the bananas the coconut milk and lemon juice
  11. Bowl 3: Whip the butter and sugar, add the egg and vanilla in and slowly add the dry ingredients from bowl 1 into bowl 3
  12. Drink a bit more whiskey. Take a break – you’re doing good
  13. After bowl 1 is merged into bowl 3, throw in the contents of bowl 2 into bowl 3 as well. If this is complicated and confuses you – stop drinking the banana-infused whiskey and read it slowly. Don’t fk this part up
  14. Pour the mixture in your pan – and bake for an hour. Check on it regularly and prod it with a toothpick from time to time – if it comes out clean, it’s done
  15. Optional: If you’re a raging alcoholic, get a syringe from your local pharmacy, fill it with whatever banana-infused whiskey remains and stick it into the bread ramdomly. Load the loaf – so the loaf loads you