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Maple-Bourbon Banana Bread

Indulge in Maple-Bourbon Banana Bread That's Pure Bliss

Discover the delightful Maple-Bourbon Banana Bread, combining sweetness with sophistication, perfect for gatherings or a cozy treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Spoon and level to avoid density
  • 1 teaspoon baking soda Ensure it is fresh for proper rise
  • 1/2 teaspoon salt Can use sea salt or table salt
  • 1 teaspoon cinnamon Optional to adjust to taste
  • 1 teaspoon baking powder Make sure it’s fresh for best results
  • 1 cup white sugar Can replace with coconut sugar for a lower GI option
  • 1/2 cup dark brown sugar Light brown sugar can be a substitute
  • 2 large eggs Room temperature is preferred
  • 1/2 cup vegetable oil Can substitute with melted coconut oil
  • 1/2 cup whole milk Use a non-dairy alternative if needed
  • 1/4 cup bourbon Optional to replace with vanilla extract
  • 1 teaspoon maple extract Provides concentrated maple flavor
  • 1 teaspoon vanilla extract Enhances flavor profile
  • 3 large mashed overripe bananas Very ripe (blackened) bananas are best
  • 1 cup chopped toffee Substitute with chocolate chips if desired
Optional Add-ins
  • 1/2 cup nuts Walnuts or pecans work beautifully
  • 1/2 cup dark chocolate chips For a rich chocolatey finish

Equipment

  • Mixing Bowls
  • loaf pan
  • spatula
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and gather all necessary ingredients and bakeware.
  2. In a large bowl, sift together the all-purpose flour, baking soda, salt, cinnamon, and baking powder.
  3. In a separate bowl, whisk together the white sugar, dark brown sugar, and eggs until smooth, then add the oil, milk, bourbon, maple extract, and vanilla.
  4. Gradually incorporate the dry ingredients into the wet mixture while folding gently with a spatula.
  5. Fold in the chopped toffee gently, maintaining the batter's airiness.
  6. Pour the batter into greased pans, filling them about ¾ full, and smooth the top.
  7. Bake for 40-45 minutes for mini loaves or 55-60 minutes for a standard loaf, until a toothpick comes out clean.
  8. Let the loaf cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 6mg

Notes

Store leftover bread tightly wrapped to keep it moist; lasts 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.

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