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Bourbon Banana Bread

by on January 30, 2012 · 11 comments

There’s no shame in having a little bourbon for breakfast, right?

Bourbon Banana Bread

At least in this case, where it’s baked into banana bread. Then again, you may prefer this bread for a late afternoon snack with coffee or even dessert because it’s sweet, and you can really taste the bourbon. It’s so strong I’m not sure you should drive after eating it. But seriously, I do recommend this recipe.

Bourbon Banana Bread

1 1/2 cups (6.8 ounces) all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup extra light olive oil or vegetable oil
3/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg plus 2 tablespoons lightly beaten egg
1 1/2 very large or 2 small bananas, mashed
1/2 cup bourbon whisky
3 tablespoons water

Preheat the oven to 350 F and spray a 9×5 inch or slightly smaller loaf pan with flour-added cooking spray.
Combine the flour, baking soda, baking powder and salt in a bowl and stir well to mix.
In a mixing bowl, using an electric mixer, beat the oil, sugar and vanilla until well mixed. Add the egg and beat until light, then reduce mixer speed and beat in the mashed banana and bourbon. By hand, stir in the flour mixture and the water just until mixed. Pour the batter into the pan and bake for 45 minute. If you like, sprinkle nuts and chocolate chips down the center of the loaf before baking. Let cool for about 20 minutes, then carefully remove from the pan.

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Published on January 30, 2012

{ 11 comments… read them below or add one }

Chewthefat January 30, 2012 at 2:53 pm

This would be perfect for a breakfast celebrating Mardi Gras (given the famous one that takes place Bourbon Street)! I am also sure that quite a few college students would love this as a ‘hair of the dog’ brunch item ;)

vanillasugarblog January 30, 2012 at 3:18 pm

lol 1/2 cup of bourbon! love it.

Gloria January 30, 2012 at 10:43 pm

I might take up drinking if I can get it in banana bread! Your bread looks perfect. Mine almost always sink in the middle or turn out dry.

Louise January 31, 2012 at 10:27 am

I follow the rule of “It’s noon somewhere”, so this is perfect for breakfast. I’ll leave off the choc chips. :-)

melissa@the hungry artist January 31, 2012 at 1:40 pm

Hi Anna,
This banana bread looks great. I don’t have any bourbon. Do you think it would work with Kahlua? Coffee and Banana aren’t a bad combo, right?

C L January 31, 2012 at 6:44 pm

Oh this sounds absolutely delicious and I must try it! It is against company policy to bring anything with alcohol in it to work, so the coworkers will just be out of luck. All the more for me. LOL :) Bananas and bourbon for breakfast…yes, I could live with that. ;)

C L January 31, 2012 at 6:47 pm

Would these work as muffins? I’m thinking Texas or jumbo size. (Is there any other size?) ;)

Anna January 31, 2012 at 8:48 pm

Probably, but the tops might be kind of flat. The bread didn’t have a big dome.

Josie February 2, 2012 at 4:31 pm

No shame in Bourbon for breakfast at all– not in this case anyway! The recipe looks awesome.

Mackenzie@The Caramel Cookie February 3, 2012 at 7:32 am

Yum! This is my kind of breakfast :).

Sarah February 10, 2012 at 6:49 am

I sprinkled caramel chips on top and fed this to my work colleagues. One could have sworn he felt the effects of the bourbon from two slices! I’m skeptical of that, but agree that this is a mighty fine adult version of one of my standby baking comforts. Thanks for sharing, Anna! Maybe I’ll try it with dark rum and coconut next time…

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