In addition to all the other wonderful (and more motherly) things I’m looking forward to when our little one arrives— like that freshly bathed baby smell, the adorable coos and sighs, and the eventual chunky baby thighs— I am looking forward to getting my drink on again.
It’s a little sad how much I’ve missed alcohol these past 9 months. And when I saw a banana bread recipe that included not only chocolate and walnuts, but a healthy dose of bourbon as well, I was immediately on board.
The recipe comes from the Joy the Baker Cookbook, and one of the reasons why I love Joy so much is that she loves bourbon. I’m not a whiskey drinker, but bourbon is the exception. The flavor doesn’t come out very strongly in the bread, but it does add a hint of “adultness” that I like. This is banana bread for grown-ups.
If you prefer to omit the alcohol, simply substitute it for a little vanilla and bump up your banana amount by a few tablespoons if you can.
For me, banana bread is pure comfort food. And a slice is perfectly acceptable at any time of day, which is perhaps my favorite thing about it. It’s the perfect snacking food. And since my due date is less than a week away (yikes!), I’m trying to stock my freezer and pantry with goodies like this to help sustain me during the first few blurry weeks as a new mom.
Babies, banana bread, and bourbon. Oh my!
Chocolate Bourbon-Spiked Banana Bread
- 2 cups all-purpose flour (260 grams)
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter , at room temperature (113 grams)
- 1 cup granulated sugar (195 grams)
- 2 large eggs
- 1 ½ cups bananas , mashed (about 3 medium bananas)
- 1 teaspoon fresh lemon juice
- 3 tablespoons bourbon
- 1 cup walnuts , roughly chopped (100 grams)
- 1 cup semi-sweet chocolate chips (170 grams)
- Preheat oven to 350°F. Butter and flour a 9×5 inch loaf pan.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium high speed until light and fluffy. Add the eggs one at a time, mixing after each. Scrape down the sides of the bowl and add the mashed banana, lemon juice, and bourbon and mix until just combined.
- Add the dry ingredients and mix until just combined. Stir in the walnuts and chocolate chips. Pour batter into the prepared loaf pan and spread to distribute it evenly. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan 20 minutes before turning out onto a wire rack to cool completely.
- Store bread at room temperature for up to 2 days, or in the fridge for up to 5 days.