Chocolate Chip Banana Bread with Bourbon
This boozy-chocolate(y) banana bread goodness cannot be denied. This is by far the best banana bread that I’ve ever had.
    • 2Cups All-Purpose Flour
    • 3Teaspoons Baking Powder
    • 1/2Teaspoon Salt
    • 1/2Cup Unsalted Butter(1 stick – At Room Temperature)
    • 1 Cup Granulated Sugar
    • 2Large Eggs(At Room Temperature)
    • 1 1/2 Cups Mashed Ripe Bananas(3-4 bananas)
    • 1Teaspoon Lemon Juice
    • 3Tablespoons Bourbon
    • 1Cup Walnuts(Chopped)
    • 1Cup Semi-Sweet Chocolate Chips
    1. Preheat oven to 350 degrees F. Make sure that the oven rack is in the middle of the oven. Grease and flour an 8×4-inch or 9×5-inch loaf pan. Sift (or whisk) together the flour, baking powder and salt in a bowl and set aside.
    2. Using an electric stand mixer with the paddle attachment on, beat the butter and sugar until it’s light and fluffy, about 3 to 4 minutes on a medium speed.
    3. Turn the mixer to a lower speed and add one egg at a time, and mix for one minute after the addition of each egg. Scrape down the sides of the bowl as needed.
    4. Stop the mixer and add in the mashed bananas, lemon juice and the bourbon. Turn the mixer back on and beat until the ingredients are incorporated. With the mixer on low, add the entire flour mixture. Beat until mostly incorporated. Turn the mixer off, and then fold in the walnuts and chocolate chips. Make sure ingredients are folded in and ingredients are mixed (i.e. you don’t see any more white flour particles). The batter will be rather thick.
    5. Pour the mixture into the greased and floured loaf pan. Bake 50-60 minutes, or until a toothpick inserted in the middle of the loaf comes out clean. I cover mine with foil about half way through the cooking process so the top won’t brown too much.
    6. Let the bread cool in the loaf pan for 20 minutes. Invert onto a wire rack to finish the cooling process.
    Recipe Notes

    Store the banana bread at room temperature, well wrapped. Will stay good for up to five days.

    Adapted from Joy the Baker Cookbook via Cup of Jo

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