Monday, July 23, 2012

Chocolate Bourbon-Spiked Banana Bread

Ohhhh YES! Chocolate + Bourbon + Bread = one divine combination.  Joy the Baker is a smart woman!  The other day I had a few bananas that needed to get used up, or frozen to make my kids favorite banana ice cream.  I, however, remembered I had pinned this fabulous banana bread recipe and I had some bourbon.  (Thanks to my brother, who always gives me liquor for my bday since I refuse to go to the liquor store. Mainly b/c I am always dragging 1 to 3+ children around. BTW bro...bday coming up soon! *hint hint*) Which reminds me...OH MY LORDY, I'LL BE FORTY!!! Holy cow. But that is a different post altogether.

Back to the was amazing.
Chocolate Bourbon Spiked Banana Bread 
adapted from Completely Delicious (from Joy the Baker cookbook)
**my changes are in italics**

2 cups unbleached all-purpose flour
3 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, at room temp *I used 1/4 cup Smart Balance Butter & 1/4 cup coconut oil
1 cup sugar *I used 1/2 cup sugar & 1/2 cup Stevia
2 large eggs
1 1/2 cups bananas, mashed (about 3 medium bananas) *I didn't have quite enough banana, so I added enough applesauce to equal 1 1/2 cups
1 teaspoon fresh lemon juice
3 tablespoons bourbon
1 cup walnuts, roughly chopped
1 cup semi-sweet dark chocolate chips (I used Ghiradelli - roughly chopped since they are large chips)
  • Preheat oven to 350 degrees.  Butter and flour a 9x5 inch loaf pan. *I made 4 mini loaves.
  • In a bowl, combine the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and fluffy. Add the eggs one at a time, mixing after each. Scrape down the sides of the bowl and add the mashed banana, lemon juice, and bourbon and mix until just combined.
  • Add the dry ingredients and mix until just combined. 
  • Stir in the walnuts and chocolate chips. Pour batter into the prepared loaf pan and spread to distribute it evenly. 
  • Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan 20 minutes before turning out onto a wire rack to cool completely. *I think the mini loaves took about 30 minutes. We polished off 2 loaves pretty quickly, then I put 2 in the freezer...portion control!
Verdict - Delicious!  It had a nice crusty outside, and was very moist on the inside - loaded with chocolate, mild banana, and a hint of bourbon!  So.good.


  1. Yum! Love the combination of flavours in your banana bread!

  2. You are my kinda girl! I love baking with bourbon! This is a great combination!

  3. I love baking with bourbon!

  4. ummmmmmmmmmmm... wanna mail a slice to me? : )

  5. This looks uuuh-mazing!! I have to try! Newest follower from link party :)

  6. Adding bourbon to banana bread can only make it majorly delicious!

  7. i can attest to this being delicious. i wish i had a big warm chunk right now.

  8. This is definitely a Up cycle twist on banana bread! bookmarking this recipe!

  9. This looks and sounds fantastic! Thank you for sharing this at my Make it Pretty Monday party at The Dedicated House. Hope to see your prettiness again on Monday. Toodles, Kathryn @TheDedicatedHouse

  10. looks so delish!!

    Thanks for sharing at Create & Inspire!




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