Bourbon Banana Walnut Bread
What to do with extra bananas?
I often find myself with a couple extra bananas. I mean to eat them. I really do. But, for one reason or another, there they are, sitting on the counter looking all brown and kinda mushy. Sometimes I’ll take the bananas and make that banana “ice cream” you see all over Pinterest.
The trick to getting a sweet moist bread is to use really ripe bananas.
Ripe bananas are necessary
Sometimes, when I have time, I’ll make this awesome banana bread. It’s a moist, tender quick bread with loads of banana flavor. The trick to getting a sweet moist bread is to use really ripe bananas. Ones that are covered with little brown spots. No green at all. At that point, the starches in the banana have converted to sugars, and the banana is so sweet, so good.
really ripe bananas – loads of brown spots all over & when you pick them up, they’re soft
Serve this at the Thanksgiving table
I like to serve this at Thanksgiving dinner. I know, that sounds a bit odd, but who doesn’t love banana bread? And, it goes so well on the Thanksgiving table. You can have any leftovers for breakfast the next day too; toast it up and smear some butter on it. Or, use it as French Toast. So yummy!
Adapted from The Joy of Cooking
Bourbon Banana Walnut Bread Recipe
Bourbon Banana Walnut Bread
Ingredients
- 1 1/3 cups all-purpose flour
- ¾ teaspoon fine grain salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 5 1/3 tablespoons unsalted butter
- 2/3 cup sugar
- 2 large eggs lightly beaten
- 2 very ripe bananas mashed
- ½ cup coarsely chopped walnuts
- 1 tablespoon bourbon
Instructions
- Have all ingredients at room temperature. Position a rack in the lower third of the oven. Preheat the oven to 350° F. Butter a 9x5-inch loaf pan, and set aside.
- Whisk the dry ingredients (flour through baking powder) together in a medium bowl. Set aside.
- In a large bowl, cream the butter and sugar together using a sturdy fork or in a Kitchen-aid until it’s lightened in color and texture. Mix in the flour mixture until well blended and the consistency of brown sugar. Gradually beat in the eggs.
- Fold in the mashed bananas, walnuts, and bourbon. Scrape the batter into the pan and spread evenly. Bake at 350° F for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan on a wire rack for 5 – 10 minutes before unmolding to cool completely.
Recipe Notes
Makes a 9x5 loaf, or 8 servings
Adapted from Joy of Cooking
cookingactress says
Ooooh this banana bread looks wonderfully moist and delicious!
GingerLee Charles says
This looks amazing! My mom is coming down this week and this is now on our list of things to bake!
Michelle Day says
Oh my does this look super moist and delicious! I can’t wait to try this recipe. Pinned!
Mary Lou says
Would this work in four mini loaf pans do you think? I have the Pampered Chef stoneware loaf pan that makes 4 small loaves.
Debi says
Oh it’ll totally work in small pans. I’d shorten the baking time, maybe check it ten minutes early. Happy baking!
Mary Lou says
Oh thank heaven! I couldn’t remember where I saw this recipe.. Was looking all over.
I have many ripe bananas so ill be making this in my small loaf pans tomorrow.
Del's cooking twist says
Hello! Thank you for bringing over your bourbon banana walnut breads to my Breakfast & Brunch Recipe Party! I gathered all the recipes on my blog with a link to each recipe. Tell me which one is your favorite in comments below the post and get a chance to win 3 French copper molds for professional bakers! 🙂 http://www.delscookingtwist.com/2013/12/06/breakfast-brunch-party-with-a-twist/
Kepanie says
Aloha. I found your recipe on Pinterest as I was lookin’ to use this bottle of bourbon that we have. I made the bread yesterday. It is delicious! I blogged about it in today’s post. I won’t post the link; read that’s bad etiquette.
Debi says
Thanks so much, and I’m so glad your man loved the bread! I stopped by and commented. Have a lovely week! 🙂
Stephanie Pass says
My husband loves banana bread. This recipe looks so good! I’m going to have to try this one when I have some more bananas going bad. I think he’d get a kick out of it with bourbon.
Culinary Ginger says
Bourbon in the banana bread? Genius! I need to make this soon.
Elena says
It looks delicious, I LOVE banana bread. I am hiding 2 bananas right now, they always disappear too quickly and I can’t wait to try your recipe. Pinning!
Joanne T Ferguson (@mickeydownunder) says
G’day Gorgeous photo Debi! I can almost smell you Banana Walnut bread from here!
Cheers! Joanne
Jessica @ Sprinkle Some Sugar says
This banana bread looks so moist and delicious! Love the addition of bourbon!
Its All About The Pretty_Yummy says
This banana bread looks divine!
taranoland says
What a stunning looking banana bread and then you added booze, YUM!!
Serena | Serena Bakes Simply From Scratch says
Ooooooh…I love that this has bourbon in it! Sooo good!
savoryexperiments says
Little secret… banana bread batter is my favorite. I think I enjoy it even more than the cooked bread. If you added bourbon, I might just eat it like soup! Tipsy soup!
Healing Tomato says
This is too delicious and I love the pics. You take some fantastic pics.
gingerlemonandspice says
Walnuts and banana – great combination!! I would add more Bourbon though 😉
klg1982 says
LOVE this twist on banana bread!
Shauna {The Best Blog Recipes} says
Love banana bread but have never tried a recipe like this one! Thanks for sharing 🙂 It gives me a few new ideas for the next time I whip a batch!
mealplanmaven says
Your bread looks absolutely mouthwatering! The pairing of bourbon with bananas is brilliant and no doubt delish!
Norma Seymore says
Can you use bourbon extract instead?
Debi says
Norma, yes, you could use bourbon extract if you’d like. Or, even vanilla extract would work just fine. I’d probably cut back from 1 tablespoon to maybe 1 teaspoon if using an extract because they are a bit more concentrated.
Lyle says
Great recipe, it doubles well, works well in muffin pans and is a great base recipe. Have added 1 cup of coconut and 1 cup fresh raspberries with and without nuts.
Debi says
Lyle, I love the idea of adding coconut to it! Mmm, and fresh raspberries sounds great. I have some strawberries in the fridge that are starting to get a little older, maybe I’ll make a loaf and throw those in! Thanks for the comment & for taking the time; I really appreciate it!
Joanie Wharff says
OK, I’m going to Have to make this one . The only thing I will do a little different…I Always toast my nuts when baking. They just taste Better….crunchy…Yum! I just don’t like chewy nuts !
Joanie Wharff says
OK, I’m going to Have to make this one! Looks too yummy! The only thing I do a bit different is …Toast my walnuts or pecans. It just makes them better…crunchy…Not chewy .
Heidi says
Has any one used coconut oil to replace the butter?
Debi says
Heidi, I haven’t tried that in this recipe, but I do replace butter with coconut oil fairly often. I believe it should work just fine. I think the texture/feel of coconut oil is very similar to butter. Let me know if you try it; I’d love to hear how it comes out.
Meg says
For me it needs more banana flavor. Ill try again with 3 bananas.