Bourbon Banana Bread

This bourbon banana bread is moist, rich, and incredibly easy. A splash of whiskey takes your overripe bananas to a whole new level.

Prep Time 15

Cook Time 50

Cooling Time 10

Servings Servings

Get Recipe Ingredients

Preheat oven to 350ºF. Butter a loaf pan.
Use an electric mixer (or stand mixer with paddle attachment) to cream butter, granulated sugar, and brown sugar together until fluffy. Add eggs and mix well to combine.
Add the flour, baking soda, salt, bananas, sour cream, vanilla, and bourbon. Mix to combine. Don't over beat the dough. stir in chocolate chips or nuts, if using.
Pour into prepared pan. Bake 1 hour, or until a toothpick comes out clean.
Cool before slicing.

Tips for Storing

Room temperature: Wrap the cooled loaf tightly in plastic wrap or store in an airtight container. It stays fresh on the counter for up to 3 days.
Refrigerator: In an airtight container, this bourbon banana bread keeps in the fridge for up to 1 week. Bring slices back to room temperature before eating, or warm briefly in the microwave.
Freezer: This loaf freezes beautifully. Wrap the whole loaf or individual slices tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months.
Reheating: Thaw frozen slices at room temperature for about an hour, or warm in a 300°F oven for 8–10 minutes. A quick 20-second burst in the microwave works great for a single slice.