Chocolate Chip Bourbon Banana Bread
This is not your ordinary banana bread. The basic ingredients are classic, but chocolate chips, a splash of vanilla, and a bit of bourbon, and a hint of cinnamon make it special.
Equipment
- 1 9 x 5" Loaf Pan
- 1 Cooling Rack
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon, optional
- 1/2 cup butter, softened
- 3/4 cup white sugar, see notes below
- 1/4 cup brown sugar, see notes below
- 2 large eggs, room temperature
- 1 1/2 cups ripe bananas, mashed (about 2-3 bananas) see notes below
- 3 tablespoons bourbon
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips, or chocolate chunks, see notes below
- 1 cup unsalted chopped nuts, walnuts or pecans
Instructions
- Preheat the oven to 350 F. Prepare your 9 x 5" loaf pan by using a non-stick baking spray with flour, or grease with butter and lightly flour (tap out excess flour over the sink).
- Measure the bananas in a bowl, mash and set aside.
- In a medium mixing bowl, combine the flour, baking powder, cinnamon, and salt.
- In another medium bowl (or the bowl of your stand mixer) add the butter, white and brown sugar. Beat with your hand mixer (or stand mixer) for 3-5 minutes until fairly light and fluffy. You want it to be a whipped consistency. (Scrape down the sides as needed)
- Add the eggs to the butter/sugar one at a time. Beat in the first egg for about 1 minute. Add the second egg. Stop the mixer and scrape down the sides of the bowl. Add your mashed bananas, bourbon and vanilla extract. Mix well. It will look curdled.
- Add the flour mixture and stir just until you don't see anymore flour. Fold in the chopped nuts and chocolate chips with a spatula, just until it is evenly incorporated. Pour the batter into your prepared loaf pan (place on a baking sheet to prevent any possible spills just incase). Bake on the middle rack for 45-60 minutes. Check on the bread after about 30 minutes of baking and cover with foil if it is starting to brown. Bake until the internal temperature is 205 F.
- Rest in the pan for 10-15 minutes, then release the bread onto a cooling rack and let cool cool completely before slicing. Once cooled you can wrap it well in plastic wrap, or slice and place in an air-tight container. It will keep on the counter for up to 3 days and in the fridge for longer.
Notes
Serving sizes, cooking times, and nutritional values are estimates only.
*You can use 1 cup of white sugar if you don't have brown. If your bananas are especially ripe, the sugar can be reduced to 3/4 cup total if you prefer to reduce sweetness.
*Be sure to measure exactly 1 1/2 cups. This will vary depending on the size of your bananas. Metric measurements are also available above.
*You can use any flavor of chocolate chips or chopped chocolate bars to make chunks.