This chocolate bourbon-spiked banana bread is filled with ripe bananas, plenty of chocolate its, chopped walnuts, and a good glug of bourbon. A lovely Christmas recipe by Joy the Baker.
This oh-my-gosh-I-can’t-stop-eating-it-until-the-loaf-is-gone recipe isn’t exactly your mom’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 life-changer of an approach. “Not that that’s a bad thing.” Not a bad thing at all. Whereas the classic is uncomplicated and nutty and comforting, this defiantly rebellious and somewhat cake-like version takes things a little further, adding chunks of chocolate and a splash of bourbon. Those to get a little tipsy off the bourbon, please note that its function here is as a fundamental flavor enhancer. Not unlike vanilla extract. If you crave a harder hit, you’ll need to keep that bottle by your side. Originally published October 5, 2012.–Renee Schettler Rossi
How This Recipe Came To Exist
Blogger and cookbook author Joy Wilson created this amazing rendition of chocolate banana nut bread by riffing on a recipe from her grandma, or Mommom. Her changes to the classic dense loaf leave us nothing short of incredulous. And her note to her Mommom explaining her rebellious streak leave us nothing left than charmed. Here’s what she has to say…
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
Chocolate Bourbon-Spiked Banana Bread
- 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 stick unsalted butter (4 oz), 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 semisweet chocolate chips or chopped dark chocolate (6 oz)
- 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, combine 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. 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…]