Introduction

This Maple-Bourbon Banana Bread combines the rich sweetness of ripe bananas with warm notes of bourbon and maple. It’s a moist, flavorful twist on a classic favorite that’s perfect for breakfast or an afternoon treat.

The image shows a thick loaf of brown bread with small dark spots inside, sitting on a round wooden slab covered with parchment paper. A few yellow flowers and small white blossoms decorate the front and side of the slab. Behind the loaf, there is a clear glass filled with a dark amber liquid. In the background, soft yellow flowers and a dark black space can be seen, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups all-purpose flour, spooned and leveled
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon cinnamon
½ teaspoon baking powder
1 cup white sugar
1 cup packed dark brown sugar
4 eggs, room temperature
1 cup vegetable oil
⅔ cup whole milk
¼ cup bourbon
1 ½ teaspoons maple extract
1 teaspoon vanilla extract
2 cups mashed overripe bananas (about 5-6 bananas)
1 (8-ounce) package of chopped toffee

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, and baking powder.
Step 2: In a separate large bowl, whisk together the white sugar and dark brown sugar to break up any lumps. Add the eggs, vegetable oil, whole milk, bourbon, maple extract, and vanilla extract. Whisk until smooth and lumps from the brown sugar have dissolved.
Step 3: Stir in the mashed bananas until well combined.
Step 4: Gradually add a few spoonfuls of the dry flour mixture to the wet ingredients, stirring gently to combine. Continue adding the flour in batches until fully incorporated.
Step 5: Fold in the chopped toffee evenly into the batter.
Step 6: Prepare your loaf pans by coating two 8 ½-inch-by-4 ½-inch pans or eight 5 ½-inch-by-3-inch mini loaf pans with cooking spray. You can also use one large and five mini pans if preferred.
Step 7: Pour the batter into the prepared pans, filling each about three-quarters full to leave room for rising.
Step 8: Bake in the preheated oven until a toothpick inserted into the center comes out clean — about 40-45 minutes for mini loaves or 55-60 minutes for large loaves. If baking both sizes simultaneously, remove mini loaves when done and continue baking the larger loaf.
Step 9: Let the banana bread cool completely before removing from pans. Cover tightly with plastic wrap to keep fresh.

Tips & Variations

Use overripe bananas that are mostly brown for maximum sweetness and moisture. You can freeze bananas ahead of time; thaw them before mashing.
For a nutty twist, add ½ cup chopped walnuts or pecans along with the toffee.
If you want to skip alcohol, substitute bourbon with extra milk or apple juice.
Adjust baking soda slightly if you are baking at high altitude for best results.

Storage

Store the banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm slices briefly in a microwave or oven until heated through.

How to Serve

The image shows a loaf of brown bread with seeds inside, placed on a circular wooden board lined with parchment paper. The bread is cut to show its soft inside with a slightly rough brown crust. There are small yellow flowers and white baby's breath flowers around the board, adding a fresh, natural look. In the background, there is a glass cup with dark tea and a large wooden box softly blurred. The whole setup is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of maple extract?

Yes, you can use vanilla extract alone if you don’t have maple extract. The flavor won’t have the maple note but will still be delicious.

How ripe should the bananas be?

The bananas should be very ripe with mostly brown skin; this ensures maximum sweetness and a moist texture in your bread.