An easy mixer-free recipe for moist banana bread spiked with bourbon for a little deep heat. One of the best banana breads I’ve ever tasted and, trust me, I’ve tasted A LOT of banana breads.
Take a look around the kitchen. Do you see bananas? Yes? How do they look? Please tell me they are so over-ripe that they are almost detaching from the stem. Now, tell me you’re ready to mash them all up and whip up a batch of banana bread!
But we’re not whipping up just any old banana bread, today. We’re taking a pit stop by the wet bar and grabbing the bourbon. Yup. We’re spiking the banana bread and it might just be the best thing you’ve ever tasted. Get ready to start buying those ’nanners just to let them get all brown and speckled. Bourbon banana bread is happening.
This bread is moist with distinct banana flavor. Cinnamon and nutmeg spice up the flavor while Greek yogurt and, of course, butter add tang and richness. The kicker here is the flavor that the bourbon brings to the party. It adds this little mature spicy heat to the mix. It’s like you know as you’re biting into it that the bread has edge. Something about the whole package is just utter banana glory.
Bonus: You don’t need a mixer for this recipe.
I used Knob Creek because I had it leftover from a party. Though I bet you could use any brand without it changing the flavor too much.
An easy mixer-free recipe for moist banana bread spiked with bourbon for a little deep heat. One of the best banana breads I've ever tasted and, trust me, I've tasted A LOT of banana breads.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup (1 stick or 8 tablespoons) unsalted butter, melted and cooled slightly
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 1/4 cups very ripe bananas, mashed (about 3)
- 1/4 cup plain Greek yogurt or sour cream
- 2 larges eggs, at room temperature
- 2 tablespoons bourbon
- 1 vanilla bean, scraped or 1 teaspoon vanilla extract
- Center a rack in the oven and preheat to 350°F. Butter an 8 x 4.5 or 9 x 5 inch loaf pan, line the bottom of the pan with parchment and grease the parchment. Set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl using a spatula or wooden spoon, combine the melted butter, both sugars, the mashed bananas, and the yogurt. Add the eggs and stir until incorporated. Stir in the bourbon and vanilla. Add the flour mixture to the banana mixture and stir until just combined.
- Scrape the batter into the prepared pan and bake for 55 to 65 minutes, or until a toothpick inserted into the center of the bread comes out clean. The bread will be a deep brown color. If you’re concerned that the top is browning too fast, you may tent some foil over the top for the last 10 to 15 minutes of cooking. I didn’t need to do this, but always good to have that option! Once the loaf is slightly cooled, invert onto a rack or platter. Keeps well for a 4 or 5 days wrapped tightly at room temperature or may be wrapped and frozen for about one month.
Interested in more banana bread? Check out this Brown Butter Banana Bread. It’s another one of my faves!