Bourbon Banana Bread Recipe
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If your house is anything like mine you always have too many over ripe bananas and are never really sure what to do with them. What usually ends happening is I toss them in the freezer.
But then I have the problem of having so many that my freezer cannot close and that is when I make my favorite bourbon banana bread.
This is an easy recipe and will make a great treat to have around the house with to serve with coffee when friends. The reason I love to use bourbon in this recipe it will enhance the vanilla and make the banana bread moist.
Also you don’t have to worry about the alcohol as it cooks out during the baking process.
Bourbon Banana Bread Recipe
Ingredients:
4 or 5 Ripened Bananas
1 ½ Sticks of melted and cooled unsalted butter
½ cup White Sugar
¾ cup Brown Sugar
2 large Eggs
2 tablespoons of your favorite Bourbon
1 teaspoon Vanilla
2 cup Flour
1 ½ teaspoon Baking Soda
½ teaspoon Salt
Directions:
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl combined flour, baking soda, and salt and mix with spatula and set aside. Make sure when measuring your flour you level off the top with a straight edge for proper measurement.
In a small saucepan melt the butter, immediately remove from heat so to not burn the butter and allow to cool. While waiting for your butter to cool take 2 bananas and mash then set aside.
Place the remaining bananas into your mixer adding white and brown sugar to the bowl and beat on a medium speed until the banana sugar mixture becomes a cream.
In a small bowl combine cooled butter, eggs, bourbon and vanilla and beat with a fork until completely mixed. Then slowly pour butter mixture into banana cream and beat at a slow speed until all liquid is added to the cream mixture.
Once butter mixture has been complete added beat mixture on a medium speed for 3min.
Stop the mixer at this point and add ½ the flour mixture (dry ingredients) to the banana butter mixture (wet ingredients).
Mix on slow speed for 30 seconds and turn off mixer. Using a spatula scrap down the sides of the bowl and add the remaining dry ingredients. Turn the mixer on to a medium speed for 1 minute.
The mixture should look like a wet cake batter mix upon completion.
At this point, you mix in the remaining mashed bananas.
Be careful not to over mix the mixture or your bread will not be light and fluffy.
In order to bake these, you can choose from several different types of baking pans.
Muffin or mini loaf pans both work great, but I like to use the paper miniature loaf pans. This way you are able to freeze them or give them away to your friend and family if you have too many.
Filling the pans ¾ of the way full, then place on a cookie sheet and bake for 20 – 25 minutes.
After 20 minutes, test the bread to see if it is done. Test the bread by inserting a toothpick into the center of the bread; if it comes out clean the bread is done, if it comes out wet give the bread a few more minutes.
Remove the finished bread from the oven and place on a cooling rack to cool. When the bread is cool slice and enjoy.
STEP BY STEP BOURBON BANANA BREAD DIRECTIONS
In a medium bowl combined flour, baking soda, and salt and mix with spatula and set aside. Make sure when measuring your flour you level off the top with a straight edge for proper measurement.
In a small saucepan melt the butter, immediately remove from heat so to not burn the butter and allow to cool. While waiting for your butter to cool take 2 bananas and mash then set aside.
Place the remaining bananas into your mixer adding white and brown sugar to the bowl and beat on a medium speed until the banana sugar mixture becomes a cream.
Note: The brown sugar needs to be packed or pressed into the cup before leveling off the sugar.
In a small bowl combine cooled butter, eggs, bourbon and vanilla and beat with a fork until completely mixed. Then slowly pour butter mixture into banana cream and beat at a slow speed until all liquid is added to cream mixture.
Once butter mixture has been complete added beat mixture on a medium speed for 3min.
Stop the mixer at this point and add ½ the flour mixture (dry ingredients) to the banana butter mixture (wet ingredients).
Mix on slow speed for 30 seconds and turn off mixer. Using a spatula scrap down the sides of the bowl and add the remaining dry ingredients. Turn the mixer on to a medium speed for 1 minute.
Mixture should look like a wet cake batter mix upon completion.
At this point you mix in the remaining mashed bananas.
Be careful not to over mix the mixture or your banana bread will not be light and fluffy.
In order to bake these you can choose from several different types of baking pans. Muffin or mini loaf pans both work great, but I like to use the paper miniature loaf pans.
This way you are able to freeze them or give them away to your friend and family if you have too many.
Filling the pans ¾ of the way full, then place on a cookie sheet and bake for 20 – 25 minutes. After 20 minutes test the bread to see if it is done.
Test the bread by inserting a toothpick into the center of the bread; if it comes out clean the banana bread is done, if it come out wet give the bread a few more minutes.
Remove the finish banana bread from the oven and place on a cooling rack to cool. When the bread is cool slice and enjoy.
A great variation on this recipe is to add ¾ of a cup of miniature chocolate chips when you add the mashed bananas. This will give the bourbon banana bread a deep rich chocolate flavor in every bit.
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