I love your banana bread. It’s moist and uncomplicated, full of banana bits and supreme comfort. I’ve enjoyed your banana bread for as long as I can remember. Dad makes a low-fat version of your banana bread but come on! I just can’t get behind that. Your recipe reigns supreme. Just one thing though, I added chocolate and bourbon to your classic. What can I say—I’m young and reckless.
Love, Your Dear and Darling Granddaughter–Joy Wilson
LC Not Your Grandma's Banana Bread Note
Is it just us being behind the times or is the notion of stirring chunks of chocolate into banana bread batter a relatively recent thing? And why did no one say anything to us sooner?! Regardless, no matter what its title, this eat-it-by-the-loaf recipe isn’t exactly your grandma’s banana bread. It’s better. And a little different. “This banana bread has wayyyy more in common with cake than any banana bread I’ve ever eaten,” one of our recipe testers expressed upon making–and tasting–this little life-changer of an approach. “Not that that’s a bad thing.” Not a bad thing at all, we think. Although those hoping to get a buzz off the bourbon, please note that its function here is as a fundamental flavor enhancer. Much like vanilla extract. If you crave a harder hit, you’ll need to keep that bottle by your side. Shot glass optional.
Chocolate Bourbon-Spiked Banana Bread Recipe
- Quick Glance
- 25 M
- 1 H, 30 M
- Makes one 9-by-5-inch loaf
- 2 cups all-purpose flour, plus more for the pan
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened, plus more for the pan
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups (about 3) mashed ripe bananas (be certain to measure your mashed bananas and only use 1 1/2 cups)
- 1 teaspoon fresh lemon juice
- 3 tablespoons bourbon, plus more for the baker
- 1 cup coarsely chopped walnuts
- 1 cup (6 ounces) semisweet chocolate chips or chopped dark chocolate
- 1. 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.
- 2. In a medium bowl, sift together the flour, baking powder, and salt.
- 3. 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.
- 4. 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.
- 5. 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 for that amount of time. The banana bread will keep for up to 5 days, well wrapped, at room temperature. [Editor’s Note: Hah! Good luck making it last 5 hours. As if…]
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