Maple-Bourbon Banana Bread Recipe

Introduction

This Maple-Bourbon Banana Bread is a delightful twist on the classic, with warm spices and a hint of bourbon that add depth and richness. The addition of maple extract and chopped toffee creates a sweet, tender loaf perfect for breakfast or an afternoon treat.

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

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, combine the flour, baking soda, salt, cinnamon, and baking powder. Mix well to distribute the leavening and spices evenly.
3. Step 3: In another large bowl, whisk together the white sugar and dark brown sugar to break up any lumps from the brown sugar. Add the eggs, vegetable oil, whole milk, bourbon, maple extract, and vanilla extract, whisking until the mixture is smooth and uniform.
4. Step 4: Stir the mashed bananas into the wet ingredients until fully incorporated.
5. Step 5: Gradually add the flour mixture to the wet mixture in batches, stirring gently after each addition until just combined. Avoid overmixing. Then fold in the chopped toffee.
6. Step 6: Prepare your loaf pans (two 8 ½-inch-by-4 ½-inch or eight 5 ½-inch-by-3-inch mini loaf pans) by coating them with cooking spray. Pour the batter into the pans, leaving about an inch at the top for rising.
7. Step 7: Bake in the preheated oven. Mini loaf pans will take about 40-45 minutes; larger loaf pans need 55-60 minutes. You can bake both sizes simultaneously; just remove the mini loaves earlier and continue baking the larger loaf.
8. Step 8: Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Let the bread cool completely in the pans before removing.
9. Step 9: Once cooled, cover tightly with plastic wrap to keep moist. Slice and enjoy!

Tips & Variations

• Use very ripe bananas for the best natural sweetness and moisture.
• Substitute bourbon with dark rum or omit for a non-alcoholic version without sacrificing flavor.
• Try adding chopped nuts such as walnuts or pecans for extra texture.
• For a maple glaze, mix powdered sugar with a little maple syrup and drizzle over cooled bread.

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. When reheating, warm slices gently in the microwave or toaster oven to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use banana bread mix instead of fresh ingredients?

While you can use banana bread mix, the fresh bananas, bourbon, and maple extract in this recipe add unique flavors and moisture that pre-made mixes won’t replicate fully.

What if I don’t have maple extract?

You can omit the maple extract or replace it with an additional ½ teaspoon of vanilla extract. The banana and bourbon flavors will still shine through beautifully.

Maple-Bourbon Banana Bread Recipe

Print Recipe

★★★★★

4.9 from 123 reviews

This Maple-Bourbon Banana Bread is a moist and flavorful twist on classic banana bread, infused with rich bourbon and sweet maple extract, and studded with crunchy chopped toffee for an indulgent treat. Perfect for breakfast, dessert, or a comforting snack.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 2 large loaves or 8 mini loaves 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Wet Ingredients

• 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)

Other

• 1 (8-ounce) package of chopped toffee
• Cooking spray (for greasing pans)

Instructions

1. Preheat Oven: Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius), ensuring it reaches the correct temperature before baking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, salt, cinnamon, and baking powder. Stir well to evenly distribute the leavening agents and spices.
3. Prepare Wet Ingredients: In a separate large bowl, whisk together the white sugar and dark brown sugar until the brown sugar lumps are broken up. Add the eggs and whisk until smooth. Then mix in the vegetable oil, whole milk, bourbon, maple extract, and vanilla extract, whisking thoroughly to combine all ingredients.
4. Add Bananas: Stir the mashed overripe bananas into the wet mixture until evenly incorporated.
5. Combine Mixtures: Gradually add a few spoonfuls of the dry flour mixture to the wet ingredients, stirring gently to combine. Repeat in batches until all the flour mixture is incorporated, being careful not to overmix. Fold in the chopped toffee pieces last.
6. Prepare Baking Pans: Lightly 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 a mix of one large loaf pan and five mini loaf pans as desired.
7. Pour Batter: Divide the banana bread batter evenly into the prepared pans, leaving about an inch of space at the top to allow for rising during baking.
8. Bake: Bake in the preheated oven until a toothpick inserted into the center comes out clean. This will take about 40-45 minutes for mini loaf pans and 55-60 minutes for the larger loaf pans. If baking both sizes simultaneously, remove the mini loaves after 40-45 minutes and continue baking the larger loaf until done.
9. Cool and Serve: Allow the banana bread to cool in the pans for about 10-15 minutes, then transfer to a wire rack to cool completely. Once cooled, cover tightly with plastic wrap to preserve freshness and enjoy!

Notes

• Use overripe bananas for the best natural sweetness and moisture in the bread.
• Ensure eggs are at room temperature to help ingredients blend better and improve texture.
• Do not overmix the batter once the flour is added to keep the bread tender.
• Maple extract adds a distinct flavor without overpowering the banana and bourbon notes.
• Check the bread with a toothpick to avoid overbaking, which can dry out the bread.
• Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: banana bread, maple bourbon banana bread, toffee banana bread, easy banana bread, moist banana bread, bourbon dessert, baked banana bread