Bourbon Banana Walnut Bread

Bourbon Banana Walnut BreadI 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.

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 are great for banana bread

really ripe bananas – loads of brown spots all over & when you pick them up, they’re soft

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 T-day 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!

Bourbon Banana Walnut Bread

Yield: Makes a 9x5 loaf, or 8 servings

  • 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 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.

Notes

Adapted from Joy of Cooking

http://lifecurrents.dw2.net/bourbon-banana-walnut-bread/

Bourbon Banana Walnut Bread

Bourbon Banana Walnut Bread

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Comments

  1. GingerLee Charles says

    This looks amazing! My mom is coming down this week and this is now on our list of things to bake!

  2. 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.

  3. 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.

  4. 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.

  5. says

    Thanks so much, and I’m so glad your man loved the bread! I stopped by and commented. Have a lovely week! :)

  6. 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.

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