Bourbon Brown Sugar Banana Bread

Name: Bourbon Brown Sugar Banana Bread
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 24 serving
Ingredients: 3 ½ cups all purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ¾ teaspoon salt; 1 teaspoon ground cinnamon; 1 teaspoon ground mace; 1 ½ cups unsalted butter; 2 ½ cups brown sugar; 5 large eggs; 1 tablespoon vanilla extract; 3 bananas; ¼ cup bourbon; ¾ cup milk; 1 ½ cups pecans

User Reviews

4.8

60 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 20 mins
Servings
24
Calories
338 kcal
Course
Dessert
Cuisine
American

Bourbon Brown Sugar Banana Bread

Andrew Underwood

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Rich butter and brown sugar batter with a solid dose of bourbon, and crunchy toasted pecans - takes this banana bread off the charts! Makes 3 loaves - great for sharing!

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Ingredients

Servings

3 ½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground mace
1 ½ cups unsalted butter at room temperature
2 ½ cups brown sugar firmly packed
5 large eggs
1 tablespoon vanilla extract
3 bananas over ripe, mashed
¼ cup bourbon
¾ cup milk
1 ½ cups pecans toasted, chopped

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Instructions

Adjust oven rack to one third up from the bottom. Preheat the oven to 350°. Spray three loaf pans (8 1/4 x 4 1/2 x 2") with nonstick vegetable spray. Cut out two pieces of parchment paper to line the bottom of each pan and press into the pan. Spray the parchment with vegetable spray and set aside.
In a medium bowl, sift the flour, baking powder, baking soda, salt cinnamon and mace, if using. Set aside.
In a large mixing bowl or using a stand mixer, add the butter and beat on medium speed until light and fluffy. Add the brown sugar a cup at a time until it's completely incorporated into the butter.
Add eggs one at a time, beating until completely blended after each addition. Add the bananas and vanilla and mix until well combined.
In a 1 cup glass measuring cup measure out 3/4 cup milk. Add enough bourbon to fill the milk to the 1 cup line and stir to blend.
On the lowest speed, alternate adding the dry ingredients with the wet ingredients in 3 additions, ending with the wet ingredients. Do not overmix, just until the ingredients are combined. Stir in the chopped toasted pecans.
Divide the batter between the loaf pans.
Place the loaf pans on a sheet pan and bake for 45-55 minutes or until a cake tester comes out clean. Cool in the pan for 15 minutes, then turn out the loaves onto a wire baking rack to cool completely.

Notes

Can be wrapped in plastic wrap or foil and kept refrigerated for 3-5 days or freeze (wrapped in freezer paper) for up to a month.

Nutrition Information

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Calories 338kcal (17%) Carbohydrates 41g (14%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 8g (40%) Cholesterol 69mg (23%) Sodium 244mg (10%) Potassium 189mg (5%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 435IU (9%) Vitamin C 1.3mg (1%) Calcium 59mg (6%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 338 kcal

% Daily Value*

Calories	338kcal	17%
Carbohydrates	41g	14%
Protein	4g	8%
Fat	17g	26%
Saturated Fat	8g	40%
Cholesterol	69mg	23%
Sodium	244mg	10%
Potassium	189mg	4%
Fiber	1g	4%
Sugar	24g	48%
Vitamin A	435IU	9%
Vitamin C	1.3mg	1%
Calcium	59mg	6%
Iron	1.4mg	8%