Elise Jesse’s Bourbon Banana Bread

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In: Cooking, Food & Beverage
Elise Jesse’s Bourbon Banana Bread

This maple bourbon banana bread brings all the extra fall drama with it. It’s rich and moist, infused with warm bourbon and sweet maple syrup and sprinkled with melty pockets of chocolate toffee that caramelize as it bakes. Every bite is a perfect storm of cozy, boozy and indulgent, making it just as welcome at a brunch table as it is for a late-night treat. —Elise Jesse, Cincinnati, Ohio

Ingredients

  • 7 to 8 medium overripe bananas
  • 1 cup pure cane sugar
  • 1 cup light brown sugar
  • 2/3 cup butter, melted and cooled
  • 1/4 cup bourbon
  • 2 large eggs, room temperature
  • 3 teaspoons maple extract
  • 2 teaspoons vanilla extract
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 6 ounces Heath candy bars, crushed, plus additional for garnish

Directions

  1. Preheat oven to 350°. Grease two 1-1/2-quart glass loaf pans; set aside.
  2. In a large bowl, mash bananas. Add sugars, butter and bourbon; beat until smooth. Add eggs and extracts until well mixed.
  3. In another bowl, whisk together flour, baking powder, baking soda and cinnamon. Add to banana mixture, stirring just until combined. Fold in crushed candy bars.
  4. Pour into prepared pans. If desired, top with additional candy bar pieces. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool in pan for 15 minutes before removing to a wire rack.

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