If I’m not posting a recipe about banana bread, I’m posting one that adds a splash of bourbon to it. I guess it was only a matter of time until a Bourbon Banana Walnut Bread recipe happened…The Bourbon or Whiskey is optional, but encouraged. Swap the walnuts for dark chocolate chips and get your chocolate fix.
I like to leave chunks of bananas in the batter instead of mashing them completely. That way when you cut a slice, you see some larger banana pieces. Yum :).
Inspiration for this post came from my most popular blog recipe >>> Banana Zucchini Bread <<<
It was so nice to be home with my husband and pups cooking this week. After spending 6 weeks in ground school + living in a hotel while training to be a flight attendant = I’m ready for home cooking.
We spent the weekend at my girlfriend’s wedding in Long Island, NY. I was able to see some of my best friends that I haven’t seen much since we moved to Dallas. LIV girls reunion. 🙂
My first week of flying will be next week. Right now, I am commuting to NYC to work. Hopefully by the end of the summer I will be transferred to Dallas and that will free up some more blogging time. 😉
- 1½ cups all-purpose flour
- 1¼ teaspoons baking soda
- ¾ teaspoon kosher salt
- 1 cup (packed) light brown sugar (can sub dark brown see notes)
- 1/3 cup mascarpone, plain whole-milk Greek yogurt, or sour cream
- ¼ cup (½ stick) unsalted butter, room temperature
- 2 large eggs
- 4 large very ripe bananas, mashed (about 1½ cups)
- 1 tablespoon bourbon or whiskey
- ½ cup chopped bittersweet or semisweet chocolate (optional)
- ½ cup chopped walnuts (optional)
- Preheat oven to 350°.
- Lightly coat 8½x4½" loaf pan with butter or nonstick spray and line with parchment paper, leaving an overhang on long sides.
- Whisk flour, baking soda, and salt in a medium bowl.
- Using an electric mixer on medium-high speed, beat brown sugar, yogurt, and butter in a large bowl until light and fluffy, about 4 minutes.
- Add eggs one at a time, beating to blend after each addition and scraping down sides and bottom of bowl as needed.
- Reduce speed to low, add flour mixture, and mix until just combined. Do not over mix or the bread will be tough.
- Add bananas and mix just until combined or fold in by hand.
- Fold in chocolate and/or walnuts, if using.
- Scrape batter into prepared pan; smooth top.
- Bake bread until a tester inserted into the center comes out clean, 60–65 minutes.
- Transfer pan to a wire rack and let bread cool in pan 1 hour.
- Turn out bread and let cool completely before slicing.
Dark brown sugar will make the load darker on top. It doesn't mean it is burnt so don't panic.