* Today we are featuring a super awesome guest post from one of my very best and dearest friends, Kim Williams. I’m sure you will be just as excited over this recipe as I was when I asked her to share! *
It’s Sunday. I’m home alone. What to do, what to do?
I meander through the house, stumble into the kitchen and I spot them. Overripe bananas!
I could make banana bread but that is so cliche! I look around the room, and bam! An unopened bottle of Original Spiced Captain Morgan rum. I think to myself, what can I make with bananas and rum?
Hmmm…..My friends (in a group text) are talking about soaking fruit in alcohol and my mind is now going bonkers. I pull up Pinterest and search for overripe bananas. “Banana bread” comes up in the search results, oh, maybe a million times. I suddenly turn into grumpy cat.
I scroll down, and then, I hear the angels sing. Banana cobbler. WHA??? I can’t click fast enough. I land on a recipe from At Home In Alaska, and know I can adapt it to something fantastorgasmic!
So here is my adaptation of this recipe into what became a pan of heaven on earth! Even the hubby’s co-workers were requesting some, and they loved it!
Drunken Banana Walnut Cobbler
3 medium sliced bananas
1-2 cups spiced rum
1/2 cup (1 stick) melted butter or margarine
1 cup flour
1 cup sugar
1 tablespoon baking powder
1 cup milk
1 teaspoon vanilla
1 teaspoon spiced rum
1/4-1/2 cup chopped walnuts
Cinnamon sugar (I used Sugar in the Raw Turbinado Sugar)
Soak sliced bananas in rum for at least an hour.
Pour melted butter into an 8-inch baking dish. Mix flour, sugar, baking powder (yes, 1 tablespoon, I know it sounds like a lot), milk, vanilla rum and walnuts in a bowl. Pour mixture over melted butter or margarine. (melted butter will rise to the top)
Drop soaked/sliced bananas into batter. I poked my bananas down into the batter a little. Bake 45-55 minutes at 350 degrees until top is brown. Let cool for 5 minutes and sprinkle with cinnamon sugar or powdered sugar.