Bourbon Banana Bread
This easy bourbon banana bread recipe can be mixed up quickly in 15 minutes or less. Baked with brown sugar, pecans, and topped with a bourbon glaze, this bread will disappear quickly!
Servings: 12 servings
Calories: 401kcal
Ingredients
For the Bread:
- 2 cups (240 g) all purpose flour *spooned and leveled
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs lightly beaten
- 1 1/2 cups mashed ripe bananas 4 bananas
- 1 cup (213 g) packed brown sugar
- ½ cup (1 stick, 113 g) unsalted butter melted
- 3 tablespoons Kentucky bourbon *see note
- ½ cup (65 g) chopped, toasted pecans
For the Glaze:
- 1/3 cup (76 g) unsalted butter
- 1 1/2 cups (170 g) powdered sugar
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- 3 tablespoons Kentucky bourbon *see note
Instructions
- Preheat the oven to 350°F (177°C). Spray a 9x5 inch loaf pan with cooking spray or line with parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In a medium bowl, mash the bananas (you can use a fork, or a pastry blender). Whisk in the brown sugar, melted butter, eggs and bourbon. Mix well.
- Make a well in the middle of the flour mixture and add the banana mixture to it. With a wooden spoon or spatula, stir until just combined. Do not overmix.
- Fold in the pecans.
- Transfer the batter to the prepared pan and bake for 50-55 minutes or until a toothpick comes out cleanly or with a few moist crumbs clinging to it. If there is any wet batter, continue baking. (if using a glass pan, you will need an additional 5 minutes) Cool in the pan for 15 minutes before transferring to a cooling rack.
- While the bread is cooling, make the glaze. In a small saucepan and melt the butter on medium heat. Bring to a boil and cook until the butter turns a golden color, about 10 minutes. Keep an eye on the butter so it doesn’t burn. Remove from heat.
- In a small bowl, stir together the powdered sugar, maple syrup, vanilla extract and browned butter. Whisk together. It will be quite clumpy.
- Add the Kentucky bourbon and whisk together until smooth and the consistency of pancake batter.
- Drizzle the glaze over the cooled loaf. Slice and serve!
Notes
- Bourbon: If you prefer a non-alcoholic version, simply replace the bourbon with equal amounts milk.
- Storage: Store this bread in an airtight container on the counter for up to 5 days or in the fridge for up to 8 days.
- Freezing: You can freeze this bread after baking. Seal in an airtight container and freeze the loaf (whole) up to 3 months. Thaw on the counter and serve immediately after thawing.
- Add chocolate chips or dried fruit - Stir in 1 cup chocolate chips, raisins, or dried cranberries to the batter. I recommend stirring the chips in 1 tablespoon of flour first so it doesn't sink to the bottom of the bread.
- Bake into muffins - Line a muffin tin with muffin cups and scoop the batter into a muffin tin, filling up about to the top of each cup. Bake at 425F for 5 minutes, then reduce the temperature to 350F and bake for an additional 15-17 minutes.
- Bake into mini breads - I baked this recipe in a 9x5 loaf pan, but you can bake in mini loaves. Bake mini loaf pans for about 30 minutes bake time.
Nutrition
Calories: 401kcal | Carbohydrates: 56g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 203mg | Potassium: 205mg | Fiber: 1g | Sugar: 37g | Vitamin A: 453IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg