Description
This Maple-Bourbon Banana Bread combines rich flavors of bourbon and maple extract with the natural sweetness of ripe bananas and chopped toffee for a moist, flavorful loaf that’s perfect for breakfast or an indulgent snack.
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
- Preheat the oven: Heat your oven to 350 degrees Fahrenheit to ensure it’s ready for baking when the batter is prepared.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, salt, cinnamon, and baking powder, stirring to blend all the dry components evenly.
- Combine sugars and wet ingredients: In a separate large bowl, whisk together the white sugar and dark brown sugar thoroughly to break up any lumps. Then whisk in the eggs, vegetable oil, whole milk, bourbon, maple extract, and vanilla extract until the mixture is smooth and lump-free. Stir in the mashed overripe bananas to integrate their sweetness throughout the batter.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet mixture in several batches, stirring after each addition until all the flour is just incorporated. Avoid overmixing to keep the bread tender.
- Add toffee pieces: Stir in the chopped toffee evenly throughout the batter for a sweet, crunchy texture.
- Prepare pans and bake: 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. Alternatively, use one large and five mini loaf pans. Pour the batter into the pans, leaving about an inch of space at the top to allow for rising. Bake for about 40-45 minutes for the mini loaves and 55-60 minutes for the larger loaves. If baking both sizes simultaneously, remove the mini loaves early and continue baking the larger loaf until a toothpick inserted comes out clean.
- Cool and store: Once baked, allow the bread to cool thoroughly on a wire rack. When cooled, cover tightly with plastic wrap to maintain freshness and enjoy!
Notes
- Use overripe bananas for maximum sweetness and moisture.
- If bourbon is not preferred, you can substitute with an equal amount of whiskey or omit for a non-alcoholic version.
- Maple extract enhances the flavor but can be substituted with pure maple syrup for added moisture.
- Be careful not to overmix the batter once flour is added to keep the bread tender.
- If mini loaf pans are unavailable, you may bake all the batter in a larger loaf pan but adjust the baking time accordingly.
- Let the banana bread cool completely before slicing to prevent crumbling.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: banana bread, bourbon banana bread, maple bourbon banana bread, toffee banana bread, easy banana bread, homemade banana bread
