Bourbon Brown Butter Banana Bread

Holy smokes, that is some alliteration right there. Delicious alliteration.

Jeff requests that I buy him a bunch of bananas every week. Fine, whatever. They’re $0.29/pound at our produce shop, so it’s not going to break the budget even though he’s the only person who eats them raw. I’ll happily have one in a smoothie or a baked good, but raw bananas? With the weird stringy texture and having to peel them? No thank you. (They are also the first food the baby has ever refused to eat, because he’s obviously a genius.)

So, fine. I bought bananas every week, he ate them. Except for the last month or so, when he’d request bananas, then not eat them, then request that I get more, and then not eat those. All of which is to say that I suspect he was just trying to get me to make banana bread or smoothies all along.

I always put bourbon in my banana bread because it’s delicious and why not do it. Lately, though, I do not trust our microwave not to set the house on fire, so I had to melt the butter for regular old banana bread on the stove. Then I promptly got distracted by 20 pounds of Mr. No-Naps-needs-attention NOW, and ended up with burnt butter. But it sparked an idea, and lo and behold, it was a delicious one.

So! As requested by many people on Twitter: (no picture because, well, it’s banana bread. It may be delicious, but it sure doesn’t look like much.)

Bourbon Brown Butter Banana Bread

If you have a metric boatload of bananas to use up, this doubles well. I’d imagine it freezes fine, too.

  • 4 ripe bananas, mashed up. I leave them a little chunky.
  • 1/3 c. browned butter (I usually do this — when I’m doing it on purpose — in the microwave. Less chance of going overboard and wasting a bunch of butter.)
  • 3/4 c. brown sugar
  • 1 egg, beaten
  • 2 tbsp bourbon* (I like Knob Creek.)
  • 1 tsp. cinnamon
  • pinch of cardamom & nutmeg, if you have them
  • 1 generous tsp baking soda
  • 1 tsp salt — Don’t skimp on this, but I eyeball it anyhow so 1 tsp is a guess.
  • 1 c. all-purpose flour (I use the white whole wheat stuff and pretend it’s healthy)
  • 1/2 c. whole wheat pastry flour
  • Optional, but not really, because they’re good: A big handful of mini chocolate chips, plus some more to sprinkle on top. And a handful to eat, because you have to taste them for quality.

Preheat your oven to 350. Mix browned butter into your mashed bananas, then add the sugar, egg, spices, and bourbon. Mix well. Add in baking soda and salt, mix in your flour, then fold in the chocolate chips if you’re using them. Which you should.

Pour everything into a buttered (I use Baker’s Joy because buttering pans is for suckers) loaf pan (normal size, I guess?) or 12-cup muffin tin. Sprinkle some more chocolate chips on top. Bake for 45 minutes-1 hour for a loaf, 20-30 minutes depending on your oven for muffins. It’s done when you can stick a toothpick in the middle and it comes out clean.

Cool on a rack, then slice.


*Also, someone should make this with rum and report back, because I bet it would be delicious, but we don’t keep rum in the house. (2 kinds of bourbon and 3 kinds of whiskey, yes, but no rum. We’re not lushes.) (Well, not anymore. Responsible parents and all.)

(Stop laughing.)

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One Response to Bourbon Brown Butter Banana Bread

  1. Julie says:

    I cannot wait to try this. I love a good banana bread recipe that doesn’t require a whole flock’s worth of eggs. I will investigate the liquor cabinet and see what I can try. Thanks!