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Bourbon Banana Walnut Bread

Bourbon banana walnut bread with a rich, amber crumb: mashed bananas folded into a bourbon-browned loaf and baked until deeply golden. Toasted walnuts add crunch throughout, while a short rest in the pan helps the bourbon flavor deepen.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Mashed bananas
  • 3 ripe bananas Mash until mostly smooth with a few small lumps for best texture.
Wet ingredients
  • 0.5 cup butter Melt and cool slightly so it doesn’t cook the eggs.
  • 0.75 cup brown sugar Use packed brown sugar for a caramel-like flavor.
  • 2 large eggs Set out briefly if cold for easier mixing.
  • 2 tbsp bourbon Add for flavor; reserve a teaspoon to adjust aroma if desired.
  • 1 tsp vanilla extract Adds roundness to the banana-bourbon profile.
Dry ingredients
  • 1.5 cup all-purpose flour Spoon and level for accurate loaf structure.
  • 1 tsp baking soda Helps lift and keeps the crumb tender.
  • 0.5 tsp cinnamon Warm spice complements the bourbon.
  • 0.25 tsp nutmeg Use freshly ground if possible for best aroma.
  • 0.25 tsp salt Balances sweetness and enhances flavor.
Walnuts
  • 1 cup walnuts Toast and roughly chop so they stay distinct in the loaf.

Equipment

  • 1 sheet pan
  • 1 stand mixer
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and prep pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Toast the walnuts on a sheet pan until fragrant and lightly browned, then roughly chop them.
Mix wet and incorporate bananas
  1. Whisk melted butter, brown sugar, eggs, bourbon, and vanilla into the mashed bananas until smooth.
Add dry ingredients
  1. Fold in all-purpose flour, baking soda, cinnamon, nutmeg, and salt until just combined.
Add walnuts and bake
  1. Fold in toasted walnuts, pour the batter into the greased pan, and scatter a few extra walnut pieces on top.
  2. Bake at 350°F for 60–70 minutes, until deeply golden and a toothpick inserted in the center comes out clean.
Rest and cool
  1. Cool in the pan for 15 minutes before turning out, letting the bourbon flavor deepen as the bread rests.

Notes

Pro tip: mash bananas well and avoid overmixing once the flour is added to keep the crumb tender. Store airtight at room temperature up to 3 days or in the fridge up to 6 days; freeze slices up to 2 months for best texture. For a lower-alcohol option, use bourbon extract (or omit and replace with 1–2 tbsp water plus an extra 1 tsp vanilla) while keeping the rest of the method the same.