Bourbon Banana Bread

I’m still on a mini hiatus, but I have another amazing guest post lined up for you. I’d like to introduce you to Cindy, the author and photographer behind the blog, Once Upon A Loaf. Cindy’s site is all about bread, so you know this carb addict was immediately smitten. Cindy believes that if you can bake a good loaf of bread, you can rule the world – at least for a bit. And I tend to agree with her! So, roll up your sleeves, get those brown bananas off of your counter, and grab the bourbon because we’re making Bourbon Banana Bread!

Hello, fellow MBA readers! I’m Cindy from Once Upon a Loaf, and I’m probably the greenest member of this *amazing* set of food bloggers I’ve met since joining their ranks in the blogosphere. I was thrilled when Jamie asked me to guest post, and I hemmed and hawed endlessly in choosing what I wanted to present today (just ask my husband).

So, the following is something I just had to get out of my system. It’s fast, it’s fun and it’s a little…well, more fun than usual.

It all started a few weeks back during a little baking challenge for food bloggers on LOAF called Project PB&J. As I linked up each entry to the project post, my journalist twin sent a few random questions to each blogger to answer about herself so I could post a mini-bio with the recipe’s link on the Facebook page.

Of my friend Katie, who’s actually a molecular biologist and science blogger (and a lovely Brit who rocks it in the kitchen), I asked, “what’s your ultimate naughty treat you’d love to have soon, and whom would you like to bake it for you?”

The answer: Bourbon Banana Bread. Baked by ME.

Hmm? Now, I’m not a sheltered little lamb, but I’ve never thunk of putting the hard stuff in one of my cherished quick breads. But, I was feeling it. And I aim to please. So I went to work.

Katie said she had a recipe, but I knew I’d use my own family BB go-to anyway, so I decided to man up to the liquor addition and come up with something to balance it on my own.

After some serious internal debate, I chose mini chocolate chips (everything’s better with chocolate) and pecans as the nutty anchor to accompany a splash of gold ole Kentucky bourbon (or any other kind). They combine quite nicely, I must say, to make this a “girls night out” version of the most searched-for bread recipe on the internet. A bit naughty, a bit chocolately, and definitely saucy.

Oh, yeah.

Now, to get it to Katie in one piece!

Still working on that.

To Note

Pecans can be interchanged with walnuts and I’d love to hear from anyone who goes for butterscotch chips instead of chocolate and loves the results.

Banana-blackening Tip

Did you know you can speed up the banana-blackening process by baking ripe (as in no longer green) bananas in a 300° F oven for an hour, skins-on? Try it! (Skins will be completely black when they’re done.)


Bourbon Banana Bread

Yield: 1 loaf

Prep Time: 20 minutes


1 3/4 cups all-purpose flour
1/4 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
2 eggs, well-beaten
2/3 cup sugar
1 cup mashed ripe bananas (about 3-4)
2 TBSP bourbon
1/2 tsp lemon juice
3/4 cup mini chocolate chips
3/4 cup chopped pecans


1. Preheat oven to 350 degrees F. Coat a loaf pan with nonstick cooking spray.

2. In a medium-sized bowl, stir together flour, baking soda, baking powder and salt.

3. In another medium-sized bowl, mash bananas.

4. In a large bowl, cream butter with an electric mixer. Add well-beaten eggs, sugar and bananas. Beat on medium speed for three minutes. Add lemon juice and bourbon, beat 30 seconds.

5. Add flour mixture and beat until just combined.

6. Fold in chocolate chips and chopped pecans.

7. Pour into pan and bake for 50 minutes to an hour or until a toothpick inserted in top center comes out clean. Loaf should spring back slightly to the touch.

8. Cool completely on wire rack, wrap in foil. (For knock-out flavor, let sit 24 hours before eating.)

by Cindy BeMent

Hi, I'm Cindy. I believe if you can bake good bread, you can rule the world. OK, maybe not rule the world, but definitely make it a better place. Once Upon A Loaf

more by Cindy »

40 Responses to “Bourbon Banana Bread”

  1. Katrina @ Warm Vanilla Sugar — April 11, 2012 at 9:21 am

    This is one fiiiine bread! Love the bourbon in it! Yum!


    • Cindy — April 11, 2012 at 5:55 pm

      Hi Katrina – thanks for checking it out! :)

  2. Cindy — April 11, 2012 at 9:24 am

    Can I comment on my own post or am I way too into the sauce, too early? Thank you, Jamie!!


  3. Wow! This recipe sounds wonderful! What a great change up from traditional banan bread. Bookmarking and making for sure!


    • Cindy — April 11, 2012 at 6:44 pm

      Thank you! I hope you like it when you try it.

  4. Abigail — April 11, 2012 at 9:46 am

    Ohhh this is definitely happening. Banana bread, chocolate, and alcohol are definitely three top favorites in our apartment.


    • Cindy — April 11, 2012 at 6:53 pm

      You have excellent taste. You are all set!

  5. Stephanie — April 11, 2012 at 11:04 am

    This looks so delicious, Cindy! If my computer screen was edible I’d eat that whole loaf right now. Yum!


    • Cindy — April 11, 2012 at 6:54 pm

      Stephanie, that is a very high compliment coming from you. Thanks!

  6. This looks yummy! I’m definitely going to try it.


    • Cindy — April 11, 2012 at 6:55 pm

      Let me know how it goes!

  7. sara — April 11, 2012 at 12:23 pm

    Mmmmmmm, this looks incredible! Definitely making me hungry. :)


    • Cindy — April 11, 2012 at 6:57 pm

      Thank you! Try it and see what you think. :)

  8. Sandy B — April 11, 2012 at 12:33 pm

    I just happened to smash four bananas and put them in the freezer this morning. So I pulled those out, toasted up some pecans (I always toast nuts for baking recipes) and opened up the booze. I chopped up some butterscotch chips since I didn’t have any mini ones. Do they make mini-butterscotch chips??? Almost cool was pretty good, can’t wait to see how this will taste in 24 hours.


    • Cindy — April 11, 2012 at 5:57 pm

      Oooh, Sandy, I’d love to know how that turns out! I wish they did make mini butterscotch chips – I scoured three baking sections but nada.

  9. Mary @ Bake Break — April 11, 2012 at 12:42 pm

    Yum! This sounds (and looks!) wonderful!


    • Cindy — April 11, 2012 at 6:40 pm

      Thanks! Let me know if you try it!

  10. Mireia — April 11, 2012 at 2:23 pm

    I feel like I should deffinitely make this for my next girls-night!


    • Cindy — April 11, 2012 at 6:42 pm

      You definitely should. All the fun without the need for a designated driver! ;)

  11. Chels — April 11, 2012 at 5:57 pm

    That looks really good! So glad you decided on this bread, it looks so insane!


    • Cindy — April 11, 2012 at 6:45 pm

      It is! All day and mine is still in the freezer. Might have to change that now!

  12. Maureen @ Orgasmic Chef — April 11, 2012 at 6:48 pm

    Hi Cindy,

    I love banana bread but I’ve never had it with bourbon! This sounds fab.


  13. Alyssa (Everyday Maven) — April 11, 2012 at 8:54 pm

    Yummmy Cindy – I have made Aunt Carol’s Banana Bread and it’s delish – I am imagining these additions and drooling!!


  14. Terra — April 11, 2012 at 11:30 pm

    You just took banana bread to another whole level of amazing:-) It looks really fantastic! Hugs,Terra


    • Cindy — April 12, 2012 at 1:15 pm

      Terra, thanks! Hope you are having a great week!

  15. BigFatBaker — April 12, 2012 at 12:02 am

    Wow..this looks so good! I need to buy a few extra bananas next time I go to the store!


    • Cindy — April 12, 2012 at 1:16 pm

      What would it be like with fluff on it? :) Yay or nay??

  16. Audrey — April 12, 2012 at 12:23 pm

    I don’t have any chocolate chips or nuts in the house. Think it will still be good without those ingredients? Really want to try this but don’t want to run to the store today.


    • Cindy — April 12, 2012 at 1:18 pm

      Hi, Audrey! I’d back down the bourboun a tad – at least by a teaspoon – so it’s not in-your-face bourbony without the counterparts. Let us know how it is with just bourbon!! If I could I’d give you some of mine right now – but I think I’m going to eat it! ;)

  17. Lisa @ Sweet 2 Eat Baking — April 12, 2012 at 6:14 pm

    This is my first post on post on your blog, so Hi! I’m Lisa (30) from England. I’m a baker blogger too. I found your blog from links to your blog on other blogs. :) I’m now your newest subscriber.

    As a new subscriber who has recently found your blog, I think you have a great blog and therefore I’ve just awarded you and your fantastico blog with the Versatile Blogger Award.

    Please come by my blog and check out your award:

    Sweet 2 Eat Baking


  18. Cindy — April 14, 2012 at 2:44 pm

    Hey, everyone, Katie herself (my inspiration for this variation) baked this yesterday with a bourbon glaze. I’ll ask her to share the batter tweak and the glaze recipe here. She says two thumbs way up for her version!


  19. ooh, yes!! I shall please the husband with this one!


  20. KatieBee — April 15, 2012 at 5:49 pm

    OK, so I didn’t have much bourbon left, so I decided on rum, pecans and about 1/2 cup butterscotch chips. Made a brown sugar-rum icing to drizzle over it and it’s a perfect little dessert, toasted, with a scoop of homemade butter-pecan ice cream. Thanks for the inspiration!


  21. Tracy — April 16, 2012 at 7:35 pm

    This bread looks fantastic!!


  22. Donna — April 25, 2012 at 9:38 am

    Definitely making this! Butterscotch chips are not an option here in Europe…but I’m betting small soft salted caramel pieces or quality white chocolate pieces would be amazing in this recipe. Thoughts?


  23. Lisa P — April 25, 2012 at 10:56 am

    Made this yesterday…. TOTALLY DELICIOUS! Best ever according to my hubby! I want to try with butterscotch next… thanks for the great ideas above.


  24. Ann P. — May 2, 2012 at 6:50 pm

    OH my goodness, how I love bourbon! bring on the bourbon!! bravo, Cindy :)


  25. Lynn J — May 28, 2012 at 12:52 am

    I made this tonight had to make two loaves though as I knew we would not be able to resist eating some right away. It was really good!! I have one to save for later after the flavors have a chance to develop. I thought it was awesome fresh from the pan. Thanks so much for sharing.


  26. mickey mouse — July 9, 2014 at 12:05 am

    What is BOURBON? it is ok not to use bourbon for this recipe?


    • Jamie — July 9, 2014 at 12:13 am

      Bourbon whiskey is a type of American whiskey; you can omit it from the recipe if you desire. Thanks for stopping by.

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