Quarantine Bakes: My Ultra-Rich Banana Bread with Bourbon Buttermilk Glaze Recipe
We’re in the middle of a global pandemic and the only thing keeping me sane is baking. As much as I’d love to travel, it’s just not something that’s going to happen for me anytime soon.
Yesterday, I discovered my bananas were going bad, so I concocted this delicious and moist banana bread recipe! Overripe bananas make for damn good bread and we don’t waste food in the Moore household.
Below is my recipe for an ultra-yummy, moist bourbon banana bread! I added chocolate chips to mine, but it’s completely up to you want you want to add!
Don't have a loaf pan? Never fear! I baked mine in a Bundt cake pan. You could honestly put this in a round cake pan or even a cast iron pan!
Ultra-rich Banana Bread with Bourbon Buttermilk Glaze
3 large extra ripe bananas
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon of nutmeg
1/2 cup white sugar
3/4 cup brown sugar
1 stick unsalted butter melted
2 eggs (preferably room temp)
1 1/2 teaspoon vanilla extract
2 teaspoons of bourbon
1/2 cup buttermilk (preferably room temp) (can sub this out for sour cream but buttermilk is highly recommended!!)
1 tablespoon of vegetable oil
Optional: chocolate chips or walnuts
1/2-3/4 cup brown sugar (depends on your sweetness preference)
1/3 stick of unsalted butter
3 tablespoons of buttermilk (can use heavy cream instead)
2 tablespoons bourbon
Preparation: Prepare either a Bundt cake pan or 8x5 loaf pan. Grease pan and lightly dust with flour. Set oven to 325 degrees Fahrenheit.
In a bowl, mash three overripe bananas.
In a separate bowl, add dry ingredients(flour, baking soda, baking powder, salt, cinnamon, nutmeg). Softly whisk with fork till combined.
In a large bowl, add melted butter, white sugar and brown sugar. Whisk together till combined.
To the butter and sugar add the rest of the wet ingredients (buttermilk, vegetable oil, vanilla, bourbon, eggs and mashed bananas). Mix together either with an electric mixer or whisk.
Add the your dry ingredients (flour mixture) to your wet ingredients by gently folding!
Fold in optional chocolate chips or walnuts. You do not want to over mix! Fold until no more flour is visible.
Add mixture to your greased and floured pan. Lightly tap pan on counter to release any air bubbles.
Bake at 325 degrees Fahrenheit for 55 minutes. Do NOT open your oven until those 55 minutes have passed(Even if you’re tempted)
Remove bread from the oven. Place pan on wire rack. Allow the bread to cool inside the pan for at least 10 minutes before releasing. This step is a must so the bread will come out clean!
Once enough time has passed, remove bread from pan and place on wired rack. If your bread has a hard time releasing, gently tap top with a butter knife.
In a small sauce pan, melt butter and combine with brown sugar until smooth (about 2 minutes)
Add in your buttermilk and bourbon, mix and bring to a simmer.
Simmer until sauce thickens (about 5 minutes)
While warm, pour sauce over banana bread. Tip: place parchment or wax paper under bread wired rack to make cleaning after drizzling sauce a lot easier!
Please let me know if you decide to try out this recipe! Below are some images and videos that should help guide you through some of the process.
Gently folding to combine
Very nervously releasing my bread