Does the world really need another Banana Bread recipe? I Googled Banana Bread recipes and came up with 8,330,000 results. So the answer, it would seem, is no. There are gluten free versions, some with chocolate chips and coconut, tropical versions with coconut and macadamias, some with pumpkin and streusel and those are just the ones on this site. But, when you’ve got a freezer full of overripe bananas, the excess demands creativity and sometimes the universe smiles on your efforts. It did for this Bourbon Brown Sugar Banana Bread.
I’ve been on a bourbon and brown sugar kick lately. There’s just something so right about this combination. It makes me want to kick back in a rocking chair on a wrap around porch in the Blue Ridge mountains and breathe in the crisp autumn air. Sipping an aged finger of bourbon and snacking on this remarkable bread. Ahhhh….
But, I live in sunny South Florida, not the Blue Ridge. So I’ll opt for a cloudy, breezy day and the promise of cooler weather to come. It’s the best I can do in the tropics…
I actually made several renditions of this bread, before I got it just right. The first time, I had it in two pans instead of three and it literally overflowed all over my oven like some kind of volcanic disaster movie.
So I worked with the leavening agents, scaling them back a bit and got out a third loaf pan (not going to risk another overflow) and this time everything stayed in its original container. It was also fab-dab-fabulous! The brown sugar and bourbon add a richness that goes beyond plain old banana bread and if you let it sit a day, the bourbon flavor becomes more pronounced— I’m just sayin’. And since this makes three generous loaves, its great for holiday entertaining, or gifting to friends and neighbors if you’re feeling charitable. It also freezes well if you’d rather keep it all for yourself!
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Bourbon Brown Sugar Banana Bread
ingredients
- 3 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3 sticks butter at room temperature
- 1 teaspoon ground mace ground
- 1 tablespoon vanilla extract
- 2 1/2 cups brown sugar firmly packed
- 5 large eggs
- 3 bananas over ripe, mashed
- 1/4 cup bourbon
- 3/4 cup milk
- 1 1/2 cups pecans toasted, chopped
instructions
- Adjust oven rack to one third up from the bottom. Preheat the oven to 350°. Spray three loaf pans (8 1/4 x 4 1/2 x 2") with nonstick vegetable spray. Cut out two pieces of parchment paper to line the bottom of each pan and press into the pan. Spray the parchment with vegetable spray and set aside.
- In a medium bowl, sift the flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl or using a stand mixer, add the butter and beat on medium speed until light and fluffy. Add the mace and vanilla and mix in. Add the brown sugar a cup at a time until it's completely incorporated into the butter. Add eggs one at a time, beating until completely blended after each addition. Add the bananas and mix until well combined.
- In a 1 cup glass measuring cup measure out 3/4 cup milk and add 1/4 cup bourbon to equal one cup.
- On the lowest speed, alternate adding the dry ingredients with the wet ingredients in 3 additions, ending with the wet ingredients. Do not overmix, just until the ingredients are combined. Stir in the chopped toasted pecans.
- Divide the batter between the loaf pans.
- Place the loaf pans on a sheet pan and bake for 45-55 minutes or until a cake tester comes out clean. Cool in the pan for 15 minutes, then turn out the loaves onto a wire baking rack to cool completely.
Notes
Nutrition
More Easy, Tasty Quick Breads:
-
- Hatch Green Chile Bread
-
- Banana Pumpkin Streusel Quick Bread
-
- Cinnamon Raisin Oatmeal Bread
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I just made this but didn’t have 3 loaf pans so I did 1 loaf and 12 muffins. Too die for!! I took the muffins out at about 23 minutes and left the loaf to finish. The crumb was so soft on both and the flavor is perfect! Thanks for sharing this wonderful recipe!
Can I put 2/3 of this batter in a Bundt pan and 1/3 in a loaf pan? Bundt for us with pecans, loaf to give away to family allergic to nuts.
Sure, but you may need to adjust the bake time. I’d bake for the recommended standard, then see how cooked (or not it is) and add 10-15 minutes from there. Test with a toothpick or cake tester poked into the center of the cake. If it comes out with batter stuck to it, it will need more time. If it’s just a few crumbs, it should be ready.
Perfect timing for your reply. Thank you so much.
I want to make this but I’m wondering about the size of bananas you use. Do you happen to have a cup measurement for the amount of mashed banana to use?
I don’t have a cup measure, but each banana should yield about 1/2 cup of mashed banana. So figure on around 1 1/2 cups of puree.
Everyone has said it looks good but has anyone actually made it?
Oh, yes! Tammy says: “This is the Best! Everyone loves it and I now make double batches to freeze and give away. Thank you for this recipe.”
Oh yes, I forgot the banana bread! How good is that!!
Don’t forget a quilt to wrap yourself in, those evenings
could get cool…..that way you can stay out on that
lovely porch even longer.
Rocking chair, wrap-around porch, Blue Ridge Mountains, bourbon…
Oh my, be still my hear !!!!!
Yes, I’ll definitely need a quilt!
This is the Best! Everyone loves it and I now make double batches to freeze and give away. Thank you for this recipe.
I’m so glad you enjoy it! Thanks for letting me know, Tammy!
OMG I’m so happy I made this!!!!! The house smells amazing and this is not your typical banana bread! I’m so happy! Thank you for this recipe!
I’m so glad you like it Natalia! It’s pretty special, right?
I love this idea! And bravo for coming up with a brand new take on it! My husband loves bourbon so I bet he’s gonna beg for this. P.S. we’re in Atlanta and it’s so hot here still! I know it’s nothing like Florida but it’s still frustrating! I need some crispy fall air.
We got a bit of a reprieve from the humidity today — my clothes aren’t sticking to me!
Sounds like an awesome combination for banana bread. I love the addition of pecans and bourbon of course.
of course!!!
I know what you mean about the world not needing another banana bread but I think this must the exception! Sounds fabulous!
Thank you so much!
Well I DO live in bourbon country, and I think I’d like to sit and snack on this and sip bourbon while I watch the leaves fall 😉
Lucky you!
Sounds like a great flavorful bread. Good idea for gifts too.
It’s very flavorful — and I’ve never known anyone to turn down a food gift!
I love all with bananas!!
What gorgeous loaves of bread! One can never have too many version of banana bread – they are just so good!!
This looks amazing Lisa!! I love a good banana bread and gosh bourbon brown sugar sounds just over the top awesome!
As my daughter would say — it doesn’t suck!
This looks an amazing banana bread, I bet that bourbon adds amazing flavour
Seriously…my iPhone put a ? at the end of above comment instead of a smiley face. Can’t wait to try this recipe!
Thank you, Betty! It got two thumbs up from my grandfather!
OMG- ‘nough said!?
OMG, this is so my cup of tea! I’d also love it with a cup of tea! Delicious flavor combination!!
I’m so glad you like CC!
Yummy – this looks like my dream cake! Love a bit of bourbon in a dessert
oh this looks like PURE love! What an amazing combo of flavors in one bread!
Finally, a grown-up banana bread! Love the idea.
Haha! My 12 year old niece liked it too!