Bourbon Banana Bread

Maria G. F.
I modified a standard banana bread recipe 35 years ago and this recipe is a stand out.
Course Dessert

Ingredients
  

Wet Ingredients:

  • 2 large ripe bananas smashed
  • 2 eggs
  • ½ cup sugar*
  • ½ cup brown sugar
  • ½ cup bourbon or dark rum
  • ¼ cup plain yogurt or buttermilk
  • 1 tsp vanilla
  • ½ cup vegetable oil

Dry ingredients:

  • ¼ tsp Cinnamon
  • Pinch of cloves
  • 2 cups unbleached flour**
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup roughly chopped walnuts or pecans

Instructions
 

  • Preheat oven to 325° with rack in lower third of oven. Grease and flour a 9” x 5” loaf pan
  • Combine the dry ingredients in a small bowl and stir well with a fork
  • In a large bowl mix the wet ingredients together well.
  • Add the dry ingredients to the bowl and blend by hand with a spatula. When not quite blended add the nuts and just gently blend until no streaks of flour remain. Do not over-blend. You may add 1/4 cup of raisins with the nuts if you like.
  • Pour into prepared pan and smooth the top. Bake until top is golden and splits slightly. To test for doneness a knife or toothpick stuck in the center of the loaf should come out clean. Bake for approximately 1 hour 20 minutes but test at 1 hour.
  • Cool on a rack and then take out of pan after it cools for about 20 minutes. You can serve warm with butter or cream cheese.

Notes

* for a less sweet bread - reduce sugar to 1/4 cup.
** you may make a combination of whole wheat and white flour or use gluten-free baking mix.

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