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Bourbon Banana Walnut Bread

Bourbon banana walnut bread with a rich amber crumb and toasted walnuts, baked until deeply golden and set through the center. Mash-and-mix batter makes boozy banana bread with bourbon-deepened vanilla, caramel, and banana flavor in every slice.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas Mash until mostly smooth with a few small lumps for texture.
Batter
  • 0.5 cup butter Melt and cool slightly so it doesn’t scramble the eggs.
  • 0.75 cup brown sugar Pack lightly for caramel notes.
  • 2 large eggs Use room temperature for a smoother batter.
  • 2 tbsp bourbon Add with the wet ingredients; flavor will mellow as it bakes.
  • 1 tsp vanilla extract For warm vanilla depth.
Dry ingredients
  • 1.5 cup all-purpose flour Measure carefully; too much flour can make the loaf dry.
  • 1 tsp baking soda Helps lift and tenderize the crumb.
  • 0.5 tsp cinnamon Adds classic banana bread warmth.
  • 0.25 tsp nutmeg Use a light hand for subtle spice.
  • 0.25 tsp salt Balances sweetness and boosts flavor.
Walnuts
  • 1 cup walnuts Toast until fragrant, then roughly chop; fold in to distribute throughout.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep the oven and pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. If your walnuts are not already toasted, toast them until fragrant and roughly chop.
Mix wet ingredients with bananas
  1. Whisk the melted butter, brown sugar, eggs, bourbon, and vanilla into the mashed bananas until smooth.
Combine dry and wet
  1. Fold in the all-purpose flour, baking soda, cinnamon, nutmeg, and salt until just combined.
Add walnuts and bake
  1. Fold in the toasted walnuts, pour the batter into the pan, and scatter a few extra walnut pieces on top.
  2. Bake for 60–70 minutes at 350°F until deeply golden and a toothpick inserted in the center comes out clean.
Cool and rest
  1. Cool in the pan for 15 minutes before turning out so the bourbon flavor deepens as the bread rests.

Notes

Pro tip: for the best texture, let the melted butter cool slightly before whisking so the eggs stay smooth. Store wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices in a sealed bag for up to 2 months. For a lighter twist, use half the butter amount replaced with neutral oil (the loaf stays moist with a slightly different richness).