Bourbon Banana Bread

bourbon banana bread

Last year I shared one of my most favorite recipes ever: my mom’s banana bread. It’s the recipe she’s been using since I was little, I grew up eating it and occasionally helping her make it. It’s extremely nostalgic and special to me.

making banana bread

It’s a delicious banana bread, and while I know there are many other delicious banana bread recipes out there, I’ve never felt compelled to try them, because I love my mom’s so much. I wrote in that post about how I never stray from her recipe and how loyal I am to it.

Bourbon Banana Bread

And here I am, sharing a banana bread recipe that is not my mom’s. So what, pray tell, could induce me to cheat on my mom’s banana bread? In a word, bourbon. Yep, bourbon! It tempted me and lead me astray and I shamefully fell down the rabbit hole.

bourbon banana bread

And I must say, it was quite yummy. The bourbon really lent a lovely bite to the familiar flavors, and we both loved it. Don’t worry, I still love my childhood banana bread. This one was different and wonderful, but it by no means replaces years of nostalgia and memories. Forgive me my one indiscretion, banana bread. I’ve had my fling and now I’m ready to be loyal again. Those of you who don’t feel the need to be loyal to any one recipe for banana bread, definitely give this one a shot. It’s pretty cool. Enjoy!

Bourbon Banana Bread

{One year ago: Hatch Chile White Cheddar Scones}

Source: slightly adapted from Joy the Baker Cookbook by Joy Wilson

Ingredients:
2 cups all-purpose flour
3 tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 ½ cups mashed, overripe bananas (about 3 medium)
1 tsp lemon juice
3 tbs bourbon, divided
1 cup coarsely chopped walnuts
1 cup (6 oz.) semisweet chocolate chips

Directions:
Place a rack in the center of the oven and preheat to 350 F. Grease a standard 9×5” loaf pan. Set aside.
In a medium bowl, sift together flour, baking powder, and salt.
In the bowl of an electric stand mixer fitted with a paddle attachment, beat together the butter and sugar until light and fluffy, 3 to 5 minutes.
Add eggs one at a time, beating for 1 minute in between each addition. Stop the mixer, scrape down the sides of the bowl, and add the bananas, lemon juice and 1 tbs bourbon. Beat until well incorporated.
Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl from the mixer. Add the walnuts and chocolate chips and fold in with a spatula.
Spoon the mixture into the prepared loaf pan. Bake for 45 minutes to 1 hour, or until a cake tester inserted into the center of the loaf comes out clean. Remove from the oven. Immediately spoon the remaining 2 tbs bourbon over the top of the hot loaf of bread.
Allow loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely. Slice and serve.

One response to “Bourbon Banana Bread

  1. Pingback: Chipotle Bacon Margaritas | The Texan New Yorker

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