Print

Maple-Bourbon Banana Bread Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

A rich and flavorful Maple-Bourbon Banana Bread combining the sweetness of ripe bananas with a hint of bourbon and maple extract, enhanced by chopped toffee for a delightful crunch. Perfectly moist and aromatic, this banana bread is a delicious twist on a classic favorite.

Ingredients

Scale

Dry 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

Sugars

  • 1 cup white sugar
  • 1 cup packed dark brown sugar

Wet Ingredients

  • 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)

Add-ins

  • 1 (8-ounce) package of chopped toffee

Instructions

  1. Preheat oven: Heat oven to 350°F (175°C) to ensure it’s at the right temperature for baking the banana bread evenly.
  2. Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, salt, cinnamon, and baking powder. Stir them together to distribute evenly.
  3. Combine sugars and wet ingredients: In a separate large mixing bowl, whisk together the white sugar and dark brown sugar thoroughly, breaking up any lumps in the brown sugar. Add the eggs, vegetable oil, whole milk, bourbon, maple extract, and vanilla extract and whisk until the mixture is smooth and well combined.
  4. Add bananas: Stir the mashed overripe bananas into the wet mixture until evenly incorporated.
  5. Combine wet and dry: Gradually add a few spoonfuls of the flour mixture to the wet ingredients, stirring gently after each addition to fully combine. Repeat until all the flour mixture is incorporated into the batter.
  6. Mix in toffee: Fold the chopped toffee pieces into the batter evenly without overmixing.
  7. Prepare pans: Coat two 8 ½-inch-by-4 ½-inch loaf pans or eight 5 ½-inch-by-3-inch mini loaf pans with cooking spray to prevent sticking. Alternatively, you may use one large loaf pan and five mini pans.
  8. Fill pans and bake: Pour the batter into the prepared pans, leaving about an inch of space at the top. Bake mini loaves for 40-45 minutes, and the large loaves for 55-60 minutes, or until a toothpick inserted in the center comes out clean. If baking both sizes together, remove the mini loaves when done and leave the large loaf in until fully baked.
  9. Cool and store: Allow the banana bread to cool completely in the pans before removing. Cover tightly with plastic wrap to keep fresh.

Notes

  • Yields two standard loaves or eight mini loaves.
  • Use mostly brown overripe bananas, which can be frozen and thawed before baking to enhance flavor and texture.
  • For high-altitude baking (around 5,200 feet), increase baking soda to 1 ¾ teaspoons and keep baking powder unchanged.
  • Nutritional information is an estimate and may vary depending on ingredient brands and portion sizes.

Keywords: banana bread, bourbon banana bread, maple banana bread, toffee banana bread, dessert, baked goods, quick bread

Find it online: https://biteandenjoy.com/maple-bourbon-banana-bread-recipe/