This is the best banana bread that I’ve ever had. I’ve tried many-a recipes for banana bread, and there are some great ones out there – but this one is by far my favorite. This boozy-chocolate(y), banana bread goodness cannot be denied.
So each week when I go to the grocery store, I buy bananas with the intention of bringing a healthy snack to work for a few days that week. My husband doesn’t eat bananas, so I’m the only person in my household that can he held accountable for non-eaten bananas. Well, when those bananas start getting too soft and getting those dark spots on them – banana bread it is!
When making banana bread, you want your bananas really ripe. That is when you get the best banana flavor. Sometimes, if the bananas aren’t quite dark enough, I will throw them in a very low oven on a baking sheet (over some parchment paper) for about 20 minutes to further the ripening process.
And I know this is a little annoying, but measure out your bananas to make sure that you have a cup and a half of bananas – its important. You don’t want to throw off the measurements. Baking is very precise. I’ve learned that over the years.
So let’s talk about the bourbon for a second. I know some of you may be a little hesitant about using alcohol in your baked goods, but it really gives it a nice and rich flavor. Bourbon is frequently aged in oak barrels, which gives it a smoky/vanilla flavor. So think of it like a vanilla/almond extract.
Not only is this bread the most delicious and moist, it makes your whole house smell so good. Make sure to bake your bread in the middle rack in the oven. I often cover my bread about half way through the baking process so that the top doesn’t brown too much. After baking, let it sit in it’s pan for about 20 minutes, then invert onto a wire rack to finish the cooling process. This is usually when I cut my piece (or two).
Warm chocolate chip-banana bread with some milk….yum!
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