Every Friday night when we go on our grocery date for the week’s vittles, I pick up a bunch of very green bananas to include in my lunches. Last Friday night, I noticed that I apparently hadn’t been in a banana mood that week since our fruit bowl held 4 brown and speckly bananas still patiently waiting to be consumed. Like any good baker, I immediately knew I needed to make a banana bread… maybe even banana bread with a twist!
I started with a recipe from Sea Salt with Food but then added a few Manckwhite favorites, such as Greek yogurt and (of course) bourbon! What resulted was a moist, flavorful bread that I had to hide from myself before I ate the whole loaf 😉 Yummy banana mixes with the swirl of chocolate and is capped by a hint of bourbon in this slightly sinful way to start to your day. I recommend you enjoy this baked delight warm, with a cup of milk.
Bourbon-Chocolate Banana Bread
- 1½ cup flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 4 very ripe bananas, mashed
- ½ cup brown sugar
- ¹/3 cup butter, melted
- 1 Tablespoon bourbon
- 1 teaspoon vanilla extract
- 1 large egg
- 3 Tablespoons Greek yogurt
- ½ cup chocolate chips, melted
- Preheat the oven to 350˚F. Spray a 1½-quart loaf pan with non-stick spray.
- Combine the flour, baking powder, salt and baking soda, and set aside.
- Mix the mashed bananas, brown sugar, butter, bourbon, vanilla extract, egg and yogurt in a large bowl until well-combined. Add the dry ingredients and mix until just combined. Pour the melted chocolate into the mixture and lightly fold in 5 times.
- Pour the batter into the loaf pan and bake for 1 hour, or until the top of the bread is golden brown and springs back when you press it in the middle. Let the bread cool for 10 minutes, then enjoy!
This quick bread is soft, moist and filled with delicious treats! The chocolate goes very well with the banana flavor, and neither are overpowered by the little hint of bourbon in the bread. Feel free to leave out or replace the bourbon with another liquor.