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Bourbon Banana Bread
Plain old banana bread gets a makeover and, va-va-voom, Bourbon Banana Bread is in the house --- extra moist and definitely decadent, but still welcome at the breakfast table.
1 stick unsalted butter at room temperature
at room temperature
vanilla bean paste
bourbon (more or less to taste)
milk or water to thin
Set oven to 350F
Lightly spray a standard 9x5 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.
Toss the flour, baking soda and salt together.
Blend the sour cream and mashed bananas together.
Add the dry ingredients to the butter and sugar, alternately with the sour cream/banana mixture, beginning and ending with the dry. Blend just enough after each addition to combine, 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 cool before glazing.
To make the glaze, stir together the sugar and bourbon, adding a touch of milk or water to thin to glaze consistency.
Pour or spread the glaze on the cooled cake.
https://theviewfromgreatisland.com/bourbon-banana-bread/ April 9, 2016