Description
Bourbon Banana Bread is an irresistible treat that transforms overripe bananas into a delectable, moist loaf perfect for any occasion. This quick bread brings together the sweetness of ripe bananas and the crunch of walnuts, creating a flavor profile that will delight your taste buds. With a hint of fruit juice to replace bourbon, this recipe is both approachable and satisfying. Whether enjoyed warm with butter at breakfast or as a sweet afternoon snack, this banana bread is sure to impress family and friends alike. Easy to prepare in about an hour, it’s an excellent way to reduce food waste while providing a comforting, homemade treat.
Ingredients
- 1 1/3 cups all-purpose flour
- ¾ teaspoon fine grain salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 5 1/3 tablespoons unsalted butter
- 2/3 cup sugar
- 2 large eggs (lightly beaten)
- 2 very ripe bananas (mashed)
- ½ cup coarsely chopped walnuts
- 1 tablespoon fruit juice or vinegar (as bourbon substitute)
Instructions
- Preheat your oven to 350°F and butter a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, salt, baking soda, and baking powder; set aside.
- In a large bowl, cream butter and sugar until light and fluffy. Gradually mix in the dry ingredients until blended.
- Beat in the eggs until fully incorporated. Fold in mashed bananas, walnuts, and fruit juice or vinegar.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (65g)
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For added flavor, consider incorporating spices like cinnamon or nutmeg. Substitute walnuts with pecans or almonds if desired. This bread freezes well; wrap it tightly for up to three months.