Bourbon Banana Bread

Bourbon Banana Bread

 

One of the (many) lessons I learned as a food blogger, is that you absolutely can’t do it on an empty stomach. Once the blood sugar gets low, low enough that it’s time to eat, you are incapable of thinking photography thoughts. So I had to adjust. I had to start taking these photos in the middle of the afternoon or night, on a full stomach, which means I get to eat an extra snack. For example, here I am, writing this post and eating the very thing you’re looking at above this paragraph. Food blogging can be quite fantastic!

But let’s talk about the banana bread. We’ve made banana bread before, and that one was really tasty. If you’re in the mood for the bananaiest banana bread you can have, that’s your recipe. But if you want something a bit more interesting, with a wilder flavor, welcome to Bourbon Banana Bread. I added chocolate chips this time, but in the future, I’d leave them out. The flavor of the bread is fantastic on its own, and the chocolate chips are a bit too much. 

Enjoy!

 

Bourbon Banana Bread
Serves 8
Print
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
517 calories
68 g
77 g
24 g
8 g
10 g
158 g
171 g
37 g
0 g
13 g
Nutrition Facts
Serving Size
158g
Servings
8
Amount Per Serving
Calories 517
Calories from Fat 211
% Daily Value *
Total Fat 24g
38%
Saturated Fat 10g
52%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 6g
Cholesterol 77mg
26%
Sodium 171mg
7%
Total Carbohydrates 68g
23%
Dietary Fiber 4g
14%
Sugars 37g
Protein 8g
Vitamin A
9%
Vitamin C
7%
Calcium
11%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 stick unsalted butter, softened
  2. 1 cup granulated sugar
  3. 2 large eggs
  4. 3 ripe bananas
  5. 1 tsp lemon juice
  6. 3 tbsp bourbon
  7. 2 cups all-purpose flour
  8. 1 tbsp baking powder
  9. 1/2 tsp salt
  10. 1 cup chopped walnuts
  11. 3 oz semisweet chocolate chips (optional)
Instructions
  1. Preheat the oven to 350F. Grease a 8x4 or 9x5 in loaf pan. I used an 8x4 and the bread juuust barely fit in there. Set aside.
  2. In the bowl of an electric stand mixer, using the paddle attachment, beat butter and sugar together and light and fluffy, 3 to 5 minutes. Add eggs one at a time. Add bananas, bourbon and lemon juice, and scrape down the sides with a spatula. Beat well until everything is incorporated.
  3. Add the flour, baking powder and salt. Beat until all ingredients are incorporated, another minute or so. Add the chopped walnuts, and if using, the chocolate chips. Give it another quick whirl with the beater, another 10 seconds or so.
  4. Using a spatula, pour the batter into the baking pan. Bake at 350F for about 1 hour, although check on the bread after 50 minutes. It's done when a toothpick inserted in the middle comes out clean.
  5. Remove from the oven and let cool for 20 minutes in the pan. Invert over a wire rack, then let it cool to room temperature before serving.
Notes
  1. Store at room temperature in a plastic bag for up to 5 days.
Adapted from Joy the Baker Cookbook (page 148)
beta
calories
517
fat
24g
protein
8g
carbs
68g
more
Adapted from Joy the Baker Cookbook (page 148)
A Kitchen Odyssey http://akitchenodyssey.com/