Sunday, 19 August 2012

Bourbon-Spiked Banana Bread



Got a bowl of dying bananas? Got a bottle of bourbon? Then you've got afternoon tea.

Bourbon-Spiked Banana Bread
from Joy Wilson's Joy the Baker Cookbook
Makes 1 loaf

2 cups plain flour
3 teaspoons baking powder
1/2 teaspoon salt
115g unsalted butter, softened
1 cup sugar
2 large eggs
1 1/2 cups mashed ripe bananas (from about 3 bananas)
1 teaspoon lemon juice
3 tablespoons bourbon
1 cup coarsely chopped walnuts
1 cup dark chocolate chips

Place a rack in the center of the oven and preheat oven to 180 degrees C. Grease and flour a 20x10cm loaf pan. Set aside.

In a medium bowl, sift together flour, baking powder and salt.

In the bowl of an electric mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy, about 5 minutes.

Add eggs one at a time, beating for 1 minute between each addition. Stop the mixer, scrape down sides of the bowl, and add bananas, lemon juice and bourbon. Beat until well incorporated.

Turn the mixer to low and add the flour mixture all at once. Beat until almost incorporated. Stop the mixer and remove the bowl. Add the walnuts and chocolate chips and incorporate the last of the ingredients with a spatula.

Batter will be thick. Spoon the mixture into prepared loaf pan. Bake for 45 minutes to 1 hour, or until a skewer inserted in the center comes out clean. Cover with foil if you find that it is browning too quickly. I baked it for about 45 minutes then covered it with foil and baked it for another 15 minutes.

Remove from the oven and allow loaf to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.


  1. This looks soooo good!! As if banana bread on it's own weren't delicious enough, the though of the whiskey makes my mouth water :D

  2. If you've never tried bourbon in your banana bread Edith, give it a try, it'll change your life. :D