Bourbon Banana Walnut Bread – full flavored, moist, sweet quick bread is a great way to use older bananas, and it’s great for a special breakfast.
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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.
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.
Take a look at the picture below for the stage of banana I’m talking about. 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! Great breakfast Some of my other favorite things to have for breakfast are Cream Cheese French Toast Casserole, Cinnamon Sore Throat Tea, Homemade Cinnamon Rolls, or Homemade Granola.
Other breads you’ll love!
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You can bake them in paper loaf pans as gifts
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 9×5-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.
LOVE this twist on banana bread!
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!
Your bread looks absolutely mouthwatering! The pairing of bourbon with bananas is brilliant and no doubt delish!
Can you use bourbon extract instead?
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.
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.
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!
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 !
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 .
Has any one used coconut oil to replace the butter?
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.
For me it needs more banana flavor. Ill try again with 3 bananas.
Can I make the banana bread in mason jars?
Thank you
Paula, I’ve never done that. But, I think it would be similar to making cupcakes/mini loaves out of it, so I think it should work just fine. You’ll need to shorten the baking time. Keep an eye on them as they bake. Let me know how it goes; that will be fun!
This looks amazing. I was wondering though, could almond flour replace the all purpose in the recipe?
Rebecca, I haven’t tried that, but I bet it would be super yummy. They flour does hold everything together a bit, so you would lose some of that, but these are small bites, so the almond flour may work just fine. Please let me know if you try it; I’d love to hear how it goes!
I added the eggs to the butter sugar mixture the the flour. Did I make a terrible mistake?
Sharon, it should be fine. It all gets mixed together in the end anyway.