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Bourbon Banana Walnut Bread

Bourbon banana walnut bread made as a quick loaf: mashed ripe bananas folded into a cinnamon batter for a moist, tender crumb and nutty crunch. Bake until a toothpick comes out clean, with toasted walnuts and a subtle bourbon note in every slice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
Wet ingredients
  • 3 very ripe bananas Mashed
  • 0.5 cup unsalted butter Melted
  • 0.75 cup light brown sugar
  • 2 large eggs
  • 2 tbsp bourbon
  • 1 tsp vanilla extract
Add-ins
  • 0.75 cup chopped toasted walnuts
  • 2 tbsp coarse sugar Optional

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep
  1. Preheat the oven to 350°F (175°C) and set a rack in the middle position, so the loaf bakes evenly with a stable heat.
  2. Grease and line a 9×5-inch loaf pan with parchment paper to prevent sticking and ensure clean slices.
Mix dry ingredients
  1. In a bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined and no streaks of spice remain.
Mix wet ingredients
  1. In another bowl, whisk the mashed very ripe bananas, melted unsalted butter, light brown sugar, large eggs, bourbon, and vanilla extract until glossy and smooth.
Combine and bake
  1. Fold the wet ingredients into the dry ingredients until just combined, stopping as soon as you no longer see dry flour for a tender crumb.
  2. Stir in the chopped toasted walnuts so they distribute through the batter.
  3. Pour the batter into the prepared loaf pan and level the top for even rise.
  4. Sprinkle with coarse sugar if desired to create a lightly crisp, sweet crust.
  5. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean, then watch for a deep golden top and set edges.
Cool and serve
  1. Cool the loaf for 15 minutes before removing from the pan so the crumb firms up for clean slicing.
  2. Slice and serve warm with butter or honey for a soft, aromatic bite.

Notes

For the best texture, use very ripe bananas and mash them thoroughly so the batter stays moist without lumps. Store airtight at room temperature up to 3 days or refrigerate up to 6 days; freeze slices up to 2 months. For a lower-sugar option, reduce brown sugar to 1/2 cup and increase vanilla slightly for flavor while keeping the banana-forward taste.