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.
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
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!
Follow me on Social Media
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
Kitchen tools you may need for this recipe
Note: these are affiliate links
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.
Notes
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
I made this bread and we all just loved it!! My new favorite banana bread recipe 🙂
I used this recipe last week, and found the result to be somewhat unsatisfying. The size of the loaf was much smaller than I am accustomed to when making other banana or pumpkin bread loaves. I note that the amount of flour in this recipe was 1 1/3 cups. Other quick bread recipes use more flour — typically 1 3/4 to 2 cups. Based on a quick websearch, I did not find anything using less than 1 1/2 cups. I also found it interesting that this recipe directs that the flour be incorporated into the creamed sugar, followed by the addition of the eggs and mashed bananas. Again, other quick breads that I have used incorporate all the wet ingredients into the creamed sugar (eggs, banana or pumpkin) with flour incorporated in the final step.
The taste of my bread was fine, but I would not rate it as great. I am just a home baker and claim no particular expertise. I have used a number of other banana and pumpkin quick bread recipes, and find those other breads to be of better quality than the bread I prepared with this recipe. I will not be using this recipe in the future.