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Maple-Bourbon Banana Bread Recipe

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★★★★★

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.

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

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

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