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Bourbon Banana Bread with Glaze Recipe

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★★★★★

4.5 from 104 reviews

This Bourbon Banana Bread combines the classic moistness of ripe bananas with a rich, warming hint of bourbon and cardamom spice. Topped with a luscious bourbon glaze, it’s a delightful twist on a traditional banana bread perfect for dessert or an indulgent snack.

Ingredients

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Bread Ingredients

  • 1/2 cup unsalted butter (at room temperature)
  • 1 cup sugar
  • 2 large eggs (at room temperature)
  • 1 Tbsp bourbon
  • 1 Tbsp vanilla bean paste
  • 1/2 cup sour cream
  • 2 ripe bananas (mashed, about 1 cup)
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cardamom
  • 1/2 tsp salt

Glaze Ingredients

  • 1 cup confectioner’s sugar
  • 4 tsp bourbon (more or less, to taste)
  • 1 Tbsp milk (or more as necessary to thin the glaze)
  • 1/2 tsp vanilla bean paste or extract

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the banana bread.
  2. Prepare Pan: Lightly spray a standard 9×5 inch loaf pan with non-stick spray and line it with parchment paper, leaving long ends to easily lift the bread out after baking.
  3. Cream Butter and Sugar: In a mixing bowl, cream together the room temperature butter and sugar until the mixture becomes fluffy and light in texture.
  4. Add Eggs and Flavors: Beat in the eggs one at a time ensuring each is fully incorporated. Then add the bourbon and vanilla bean paste, mixing well.
  5. Combine Wet Ingredients: Stir in the sour cream followed by the mashed bananas, blending all wet ingredients together thoroughly.
  6. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cardamom, and salt to evenly distribute the leavening agents and spices.
  7. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until all ingredients are combined. Avoid overmixing to keep the bread tender.
  8. Bake: Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until the bread has risen fully and a toothpick inserted in the center comes out clean.
  9. Cool: Allow the bread to cool in the pan for a short while before transferring it to a wire rack. Let it cool completely before glazing to prevent the glaze from melting.
  10. Prepare Glaze: In a small bowl, stir together the confectioner’s sugar, bourbon, and vanilla. Add milk or water gradually to thin the glaze to your preferred consistency.
  11. Glaze the Bread: Pour or spread the glaze evenly over the cooled banana bread, allowing it to set before slicing and serving.

Notes

  • Using ripe bananas enhances sweetness and flavor.
  • Do not overmix the batter as it can make the bread dense.
  • The bourbon in the glaze can be adjusted to taste or omitted for a non-alcoholic version.
  • Parchment paper makes removing the bread much easier and keeps the loaf intact.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: banana bread, bourbon banana bread, banana loaf, bourbon glaze, cardamom banana bread, moist banana bread, dessert bread

Find it online: https://frommamamaya.com/bourbon-banana-bread-with-glaze-recipe/