This is the best banana bread that I’ve ever had. I’ve tried so many 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 be 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!
Really Ripe Bananas are Key
When making banana bread, you want your bananas really ripe. That is how you get the best banana flavor. Sometimes, if the bananas aren’t quite ripe enough, I will throw them in a very low oven on a baking sheet (on some parchment paper) for about 20 minutes to further the ripening process. They will come out black. But this will help you get the best flavor if your bananas aren’t ripe enough.
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.
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 this banana bread such a nice and rich flavor. Bourbon is frequently aged in oak barrels, which gives it a smoky/vanilla flavor. So think of it as a vanilla/almond extract. It’s super delish in baked goods.
I like to use semi sweet chocolate chips for this recipe. I sometimes add in a little milk chocolate chips for the heck of it. In addition to the chocolate chips, I like to add walnuts to this bread. I add a whole cup of chopped nuts. We like the nuts in this bread. Feel free to reduce the amount or leave them out if you don’t like them. Or you could certainly use a different type of nut.
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 the pan for about 20 minutes, then invert onto a wire rack to finish the cooling process.
Warm chocolate chip-banana bread with some milk….yum!
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