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Bourbon Banana Walnut Bread

Bourbon Banana Walnut Bread is a bakery-style quick bread with mashed bananas, crunchy walnuts, and a tender crumb flavored with bourbon. Bake it in a loaf pan until the center is set and a toothpick comes out clean for a moist slice every time.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas Mashed.
Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
Wet ingredients
  • 0.5 cup unsalted butter Softened.
  • 0.75 cup light brown sugar
  • 0.25 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tbsp bourbon
  • 0.5 cup sour cream
Add-ins
  • 1 cup chopped walnuts
  • 2 tbsp coarse sugar Optional topping.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Prep
  1. Preheat the oven to 350°F (175°C). Set out a 9×5-inch loaf pan for filling.
  2. Grease a 9×5-inch loaf pan and line with parchment paper. Make sure the parchment reaches up the sides so the loaf lifts out easily.
Mix dry ingredients
  1. In a bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. Whisk until evenly combined and no cinnamon clumps remain.
Mix wet ingredients
  1. In a separate bowl, beat unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Beat for about 2–3 minutes so the mixture looks paler and aerated.
  2. Beat in large eggs one at a time. Mix each egg until mostly incorporated before adding the next.
  3. Mix in vanilla extract, bourbon, mashed bananas, and sour cream. Blend just until the batter looks smooth and cohesive.
Combine and bake
  1. Fold the dry ingredients into the wet ingredients until just combined. Stop mixing as soon as no flour streaks are visible.
  2. Stir in chopped walnuts. Fold gently so the walnuts distribute through the batter.
  3. Pour the batter into the prepared loaf pan and sprinkle with coarse sugar if using. Tap the pan lightly to settle the batter and even the top.
  4. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil for the remaining time.
Cool and serve
  1. Cool in the pan for 15 minutes before transferring to a wire rack. Letting it rest keeps the loaf from breaking when sliced.
  2. Slice and serve warm or at room temperature. For best texture, cool fully if you want clean, even slices.

Notes

For the most moist loaf, use very ripe bananas with lots of brown spots and avoid over-mixing after the flour goes in. Store wrapped at room temperature for 2–3 days or refrigerate up to 5 days. Freeze sliced portions up to 2 months (thaw overnight in the fridge). Dairy swap: replace sour cream with plain Greek yogurt for a similar tang and moisture.