Bourbon for breakfast?!
Yes, I will, thank you! I promise that bourbon banana bread won’t make you drunk before noon, but the added bourbon imparts a wonderful subtle butterscotch flavour, recreating a classic recipe for the autumn season.
This is my favourite banana bread recipe – a recipe I created after baking countless banana breads and finding none that I liked. Maybe I’m too picky with my banana breads (and let’s be honest, my main taste tester is J!): I like a moist and flavourful bread.
Just like Goldilocks said, this recipe is juuuuust right.
Here I’ve used 3 mashed bananas (any recipes that use 1 banana can hardly call themselves a banana bread, in my opinion!), added a hint of sour cream for moistness, and a sprinkle of cinnamon for warm flavour. I also pressed some walnuts into the top of the loaf before baking, for a satisfying crunch.
I make this bourbon banana bread whenever we have too many too-brown bananas on hand, which unfortunately (or… fortunately?!) is rather often.
After the loaf has cooled, I like to slice it and wrap individual portions in plastic wrap to stash in the freezer. Our stash of muffins and loaf slices in our freezer is extensive – and it means that there’s always time for breakfast, even if you’re running out the door!
Of course, if the thought of consuming bourbon for breakfast freaks you out, I recommend substituting the bourbon with milk or water. But for me – let’s throw in a brunch cocktail while we’re at it!
A special banana bread recipe remade with the addition of bourbon for Fall.
- 1/2 cup butter, softened
- 1/2 cup dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 2 tablespoons bourbon (I used Bulleit)
- 1/4 cup sour cream
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
Preheat oven to 350F and grease a loaf pan. Set aside.
In a large bowl, cream the butter and sugar together. Add in the eggs and beat until combined. Stir in vanilla, mashed bananas, bourbon, and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and cinnamon. Add the dry ingredients to the wet and stir until just combined.
Pour batter into a greased loaf pan and bake for 1 hour - 1 hour, 10 minutes until toothpick inserted in the center comes out clean.
Let bread cool in the pan for approx 10 minutes, then turn out onto a rack and cool completely.
monikaNovember 2, 2016 at 11:18 am
F word! I had three blackened bananas and used them to make banana bread last night using a different recipe. i would have preferred this one. you sold me with your drive to find The perfect banana bread! next time! thanks!
breakfastfordinnerNovember 2, 2016 at 11:25 am
OMG I struggled for YEARS to find a great banana bread recipe – this one is definitely my fav!! The sour cream keeps the bread moist and using 3 bananas gives tons of banana flavor! I sometimes sub milk for the bourbon and it’s equally delish.
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