Bourbon Banana Walnut Bread is 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, meaning 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!
Quick breads are great; they don’t take much time or effort. You’ll want to try Cherry Bread, Orange Marmalade Bread, and Best Zucchini Bread.
And don’t ignore yeast breads; they are amazing and really not that difficult to make. Check out No Knead Parmesan Rosemary Bread and Garlic Tomato Twist Bread.
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9×5 loaf pan
Hand held mixer
You can bake them in paper loaf pans as gifts
Loaf keeper storage container
Bourbon Banana Walnut Bread Recipe
Bourbon Banana Walnut Bread
- 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
- 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.
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.
RE Doug Hasler’s comments
I just read Doug Hasler’s comments, although they were posted over 8 months ago. I agree with Debi’s response and would like to add the very obvious – you can click on “jump to recipe” and forego reading anything you don’t want to read. I also think that Doug’s comments were mean and unwarranted. He sounds so bitter, which is so sad.
Barbara, thank you for the kind words. The world needs more people like you. 🙂 Happy Cooking!
I almost didn’t make this bread due to Doug’s review. So glad I did! Doug must have had a bad day in the kitchen (it happens to the best of us!) cause this is the banana bread I have been looking for. I for one will be keeping this recipe.
Turned out really good! Doubled amount of bourbon and next time will add a bit more nuts.
Bananas are different sizes, in ounces how much bananas would you use?
Kelley, I have never weighed my bananas. I use regular grocery store bananas, year-round. A little more or a little less will not make or break this recipe. According to the U.S. Department of Agriculture, an average-sized banana weighs approximately 4 ounces without the skin (approximately 6.5 ounces with the skin) and measures at least 7 inches, but less than 8 inches, in length.
I made one directly from the recipe and a second one that subbed honey for sugar and applesauce for eggs and did chocolate chips and they were both awesome! One was lighter while the subbed one was denser and more moist. I added about a 1/2tsp more of baking soda in the subbed one as well.
The best banana bread recipe out there, my husband’s absolute favorite.