Bourbon Brown Sugar Banana Bread

moist brown sugar banana bread recipe on a breakfast tray.

4.75 from 20 votes

Bourbon Brown Sugar Banana Bread

Rich butter and brown sugar batter with a solid dose of bourbon, and crunchy toasted pecans - takes this banana bread off the charts! Makes 3 loaves - great for sharing!

Course Dessert

Cuisine American

Keyword banana, banana bread, bourbon

Prep Time 25

Cook Time 55

Total Time 1 20

Servings

Calories 338.63kcal

Author Lisa Lotts

Ingredients

3½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground mace
1½ cups unsalted butter at room temperature
2½ cups brown sugar firmly packed
5 large eggs
1 tablespoon vanilla extract
3 bananas over ripe, mashed
¼ cup bourbon
¾ cup milk
1½ cups pecans toasted, chopped

Instructions

Adjust oven rack to one third up from the bottom. Preheat the oven to 350°. Spray three loaf pans (8½ x 4½ 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 3½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ¾ teaspoon salt, 1 teaspoon ground cinnamon and 1 teaspoon ground mace, if using. Set aside.
In a large mixing bowl or using a stand mixer, beat 1½ cups unsalted butter on medium speed until light and fluffy. Add 2½ cups brown sugara cup at a time, until it's completely incorporated into the butter.
Add 5 large eggs, one at a time, beating until completely blended after each addition. Add 3 bananas and 1 tablespoon vanilla extract, and mix until well combined.
Combine ¼ cup bourbon and ¾ cup milk in a glass measuring 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 1½ cups 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

Can be wrapped in plastic wrap or foil and kept refrigerated for 3-5 days or freeze (wrapped in freezer paper) for up to a month.

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