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.
Servings: 8 Servings
Calories: 444kcal
Ingredients
- 8 tbsp unsalted butter room temp
- ¾ cup granulated sugar
- ¼ cup brown sugar packed
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 4 ripe bananas mashed
- ½ cup sour cream
- ½ tsp vanilla extract or vanilla paste
- 3 tbsp bourbon
- ½ cup chopped walnuts or chocolate chips optional
Instructions
- 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.
Notes
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.
Nutrition
Calories: 444kcal | Carbohydrates: 59g | Protein: 6g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 455mg | Potassium: 317mg | Fiber: 3g | Sugar: 33g | Vitamin A: 546IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 2mg
