Description
Elevate your banana bread game with this Bourbon Banana Bread recipe. Infused with bourbon, ripe bananas, and crunchy walnuts, this moist bread is perfect for breakfast, dessert, or a midday snack.
Ingredients
Scale
Dry Ingredients:
- 1 1/3 cups all-purpose flour
- 3/4 teaspoon fine grain salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
Wet Ingredients:
- 5 1/3 tablespoons unsalted butter, softened
- 2/3 cup sugar
- 2 large eggs, lightly beaten
- 2 very ripe bananas, mashed
- 1 tablespoon bourbon
Mix-Ins:
- 1/2 cup coarsely chopped walnuts
Instructions
Prepare for Baking
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or line with parchment paper.
- Position a rack in the lower third of the oven.
Mix Dry Ingredients
- In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.
Cream Butter and Sugar
- In a large bowl, use a sturdy fork, whisk, or stand mixer to cream the butter and sugar together until light and fluffy.
Incorporate Eggs and Dry Ingredients
- Gradually mix in the eggs, ensuring a smooth consistency.
- Slowly add the dry ingredients to the wet mixture, mixing until the texture resembles damp, coarse crumbs.
Add Flavor and Mix-Ins
- Fold in the mashed bananas, chopped walnuts, and bourbon. Gently mix until evenly distributed.
Bake
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the bread cool in the pan on a wire rack for 5–10 minutes, then remove and allow to cool completely before slicing.
Notes
- For a bolder bourbon flavor, increase the bourbon to 2 tablespoons.
- Use pecans instead of walnuts for a twist.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
