Chocolate-Bourbon Banana Bread
User Reviews
4.9
Chocolate-Bourbon Banana Bread
Description
The Chocolate-Bourbon Banana Bread recipe incorporates mashed ripe bananas combined with bourbon to add a subtle depth to the banana flavor. The dry ingredients include flour, baking powder, and salt, while the wet ingredients incorporate butter, sugar, eggs, and lemon juice to balance sweetness and acidity. After creaming the butter and sugar until fluffy, eggs are added followed by the banana mixture and bourbon.
Walnuts and semisweet chocolate chips fold into the batter last, providing textural contrast and bursts of chocolate and crunch. The batter is poured into a prepared loaf pan and baked at 350°F until a toothpick inserted in the center comes out clean, ensuring a moist but fully set crumb. The bread has a soft, tender texture enriched by butter and banana, with occasional chocolate melting pockets and nutty bites.
Once cooled, the bread can be sliced and served plain or with butter. It makes a comforting snack or breakfast option, suitable for occasions when a flavorful quick bread with a boozy note is desired. The bourbon flavor is present but not overpowering, harmonizing with the other ingredients in the loaf.
Ingredients
- 2 cups all-purpose flour plus more for the pan
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tick (4 oz) butter softened, plus more for the pan, unsalted
- 1 cup granulated sugar
- 2 large egg
- 1 1/2 cups (about 3 large) banana be certain to measure your mashed bananas and only use 1 1/2 cups, mashed ripe
- 1 teaspoon lemon juice fresh
- 3 tablespoons bourbon plus more for the baker
- 1 cup walnuts coarsely chopped
- 1 cup (6 oz) semisweet chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 350°F (176°C) and place a rack in the center of the oven. Butter and flour a 9-by-5-inch loaf pan, tapping out any excess flour.
- In a medium bowl, combine the flour, baking powder, and salt.
- In the bowl of an electric stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, 3 to 5 minutes.
- Add the eggs, 1 at a time, beating for 1 minute between additions. Stop the mixer and scrape down the sides of the bowl. Add the bananas, lemon juice, and bourbon and beat with the paddle until well incorporated. The mixture may look curdled, but that’s okay.
- Turn the mixer to low, add the flour mixture all at once, and beat until almost completely incorporated. Stop the mixer, add the walnuts and chocolate, and stir by hand with a spatula or wooden spoon just until incorporated. Spoon the mixture into the prepared loaf pan.
- Bake for 45 minutes to 1 hour, until a skewer inserted in the center of the loaf comes out clean.
- Let the loaf cool in the pan for 20 minutes before inverting it onto a wire rack and letting it cool completely, if you can manage to keep your hands off it. The banana bread will keep, wrapped tightly in plastic wrap, for up to 5 days at room temperature. [Editor's Note: Hah! Good luck making it last 5 days let alone 5 hours...]
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 367kcal | 18% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 113mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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