Bourbon Banana Bread is a rich, extra-moist twist on classic banana bread, with a splash of bourbon and sour cream for a tender crumb that works just as well for breakfast as it does for dessert.
It’s funny how some recipes come about. I was at the supermarket the other morning when the woman in front of me asked if I’d hold her place while she sprinted off for bacon. When she returned, she explained she was having friends over for brunch and proceeded to recite her entire menu—from soup to nuts—while unloading her cart. Just as she finished and the line nudged forward, I heard her say, “Oh, and my famous bourbon banana bread.”
Wait… what??
I tried to get her attention while swiping my card (the pressure was on—there was a restless line behind me), but by the time I looked up she and her cart were already drifting away. All I caught was a faint, parting tip: “Just throw some bourbon in your favorite banana bread…”
bourbon banana bread highlights
Always up for a recipe challenge I got right to it…I can see why her banana bread was famous, bourbon adds that little something extra that makes a big difference. Suddenly a classic coffee break treat does double duty as dessert (imagine a scoop of vanilla over a warm slice.)
- a glug of bourbon adds a unique depth of flavor to a fabulously rich sour cream banana bread
- a bourbon laced glaze seals the deal.
This bread is moist and tender and all that you imagine it to be. I highly recommend giving it a try. By the way, if the combination of bourbon and banana is calling your name, you have to check out my BOURBON BANANA BUTTER!
common questions on bourbon banana bread
Some but not all of the alcohol in the bread itself bakes off, leaving flavor behind. The glaze contains only a small amount of bourbon, and its flavor is more aromatic than boozy.
Of course, you can double down on the vanilla for a lovely banana bread.
If you don’t have sour cream, full-fat Greek yogurt is the closest substitute and works beautifully here.
Yes, readers have added both walnut and pecans with success. I would add about 2/3-3/4 cup, chopped.
Yes! Just be sure to cool it completely first.
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Bourbon Banana Bread
Equipment
- 9×5 standard loaf pan
- parchment paper optional
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs, at room temperature
- 1 Tbsp bourbon
- 1 Tbsp vanilla bean paste
- 1/2 cup sour cream
- 2 ripe bananas, mashed, about 1 cup
- 1 1/2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cardamom
- 1/2 tsp salt
bourbon glaze
- 1 cup confectioner’s sugar
- 4 tsp bourbon, more or less, to taste
- 1 Tbsp milk, or more as necessary to thin the glaze
- 1/2 tsp vanilla bean paste or extract
Instructions
- Set oven to 350°F.
- Lightly spray a standard 9×5 loaf pan and line with a piece of parchment paper with long ends so you can lift out the bread after baking.
- Cream the butter and sugar together until fluffy. Beat in the eggs one at a time, then the bourbon and vanilla bean paste.
- Blend in the sour cream and mashed bananas.
- Toss the flour, baking soda, baking powder, cardamom and salt together.
- Add the dry ingredients slowly to the wet and blend just enough to get everything completely combined. Don't over mix.
- Turn the batter into the prepared pan and bake for about 50 minutes, or until fully risen and a toothpick inserted in the middle comes out without wet batter on it.
- Let the bread cool before glazing.
- To make the glaze, stir together the sugar, bourbon, and vanilla, adding a touch of milk or water to thin to glaze consistency.
- Pour or spread the glaze onto the cooled cake.
Nutrition
more banana bread!
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40 minutes + 5 + 3
glaze + vanilla 1 Tbsp each, milk bourbon, 1/2 tsp vanilla
I am posting a banana bread recipe next. But if I had seen your addition of bourbon, I would have tried it. There are so many ways to take a simple recipe to the next level. Good job Sue.
I’m a huge banana bread fan and have never put bourbon in it!!! (Until now that is!) Truly inspired 🙂
This looks amazing!!! I’m definitely going to make this this weekend!! Thanks!
I don’t have bourbon..think we need some..I just made a Nantais cake..w/ hum..nice touch..the bourbon must be also!
YES to bourbon!! I love cooking with fruits and alcohol, and can almost taste that banana bread!! I love how it came about too! I wish we were more chatty in the UK, I’d love to know what someone was making for a dinner party!!
This just speaks to me! I put bourbon in everything from cocktails to marinades to desserts. Now it’s breakfast fodder! LOVE! Pinned!
You might be interested in my oatmeal with WHISKEY butter, Lisa 😉
Yum, I love recipes that evolve like that! I think your friend at the supermarket would be quite proud of you Sue!
Oh I really want to try this and I’m not even a drinker but I love banana cake and can imagine the flavours working so well as my mum used to fry bananas in brown sugar with whisky or was it rum!?
Mmmmm that sounds so good!
Banana bread may or may-not be one of my favorite foods. This looks amazing. I’m in heaven reading the recipes and I absolutely can’t wait to try it!! 🙂
Me too, for sure Sarah. Let me know how it works for you if you try it.
Oh my oh my. Yes please! The texture, color, icing, vanilla bean paste – all of it is absolutely stunning! Pinning and sharing!