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Amazing Maple-Bourbon Banana Bread

amine

October 2, 2025

A slice of delicious Maple-Bourbon Banana Bread with walnuts on a wooden board.

There’s just something about a warm, comforting slice of homemade quick bread, you know? It always feels like a hug from the inside out. That’s why I’m so excited to share my absolute favorite Maple-Bourbon Banana Bread. It’s taken basic banana bread to a whole new level. My grandma used to make the best banana bread, but one day, I decided to jazz it up a bit with some maple syrup and a splash of good ol’ bourbon, and wow, did it deliver! It’s genuinely moist, packed with flavor, and just *feels* special.

Why You’ll Love This Maple-Bourbon Banana Bread

Trust me, you’re going to adore this recipe for so many reasons:

Incredibly Moist & Flavorful: It’s not just banana bread, it’s banana bread with a complex, warm hug of maple and a lovely subtle kick from the bourbon. It stays super moist, too!
So Easy to Make: Seriously, you can whip this up with just a couple of bowls and a whisk. No fancy gadgets needed, just some everyday kitchen tools.
Perfectly Versatile: Great for breakfast, a snack, or even dessert. Plus, it freezes like a dream if you somehow have any leftovers!

Ingredients for Your Perfect Maple-Bourbon Banana Bread

Alright, let’s get our ingredients ready! This is what you’ll need to make this incredible loaf:

2 cups all-purpose flour – grab your standard bag, nothing fancy needed here!
1 teaspoon baking soda – this is what gives it that lovely lift
1/2 teaspoon salt – just a touch to balance all that sweetness
1/2 cup unsalted butter, softened – make sure it’s nice and soft, not melted!
1 cup granulated sugar
2 large eggs – room temp is best if you can remember, but don’t stress if they’re straight from the fridge
1 teaspoon vanilla extract – always use the real stuff if you can!
1/2 cup mashed ripe bananas (about 2 medium bananas) – the riper, the better, seriously!
1/4 cup pure maple syrup – this adds that beautiful, warm sweetness
2 tablespoons bourbon – use a decent one you’d actually sip; it makes a difference!
1/2 cup chopped walnuts or pecans (optional) – I love adding pecans for a little crunch!

Essential Equipment for Making Maple-Bourbon Banana Bread

Okay, to whip up this delicious Maple-Bourbon Banana Bread, you won’t need a whole kitchen remodel! Just a few trusty tools will do the trick:

A standard 9×5 inch loaf pan
A couple of mixing bowls (one big, one medium, one small)
Measuring cups and spoons
A whisk for your dry ingredients
A mixer (either electric or a good old-fashioned wooden spoon) for creaming
A spatula or wooden spoon for folding
A wire rack for cooling. Easy peasy!

Step-by-Step Guide to Baking Maple-Bourbon Banana Bread

Alright, let’s get this show on the road! Baking this Maple-Bourbon Banana Bread is super straightforward, even if you’re new to this whole baking thing. Just follow these steps, and you’ll have a loaf that smells amazing and tastes even better! It’s kind of like making banana oatmeal muffins in loaf form, but with that extra special touch.

Preheating and Pan Preparation for Maple-Bourbon Banana Bread

First things first, crank up your oven to 350°F (175°C). While that’s heating up, grab your 9×5 inch loaf pan. I like to give it a good grease and then a dusting of flour – makes sure the bread doesn’t stick! You can also use baking spray with flour in it, that works like a charm. It’s a simple step, but so important for getting that perfect crust.

Combining Dry Ingredients for Maple-Bourbon Banana Bread

In a medium-sized bowl, just whisk together your flour, baking soda, and salt. Give it a good little whisk to make sure everything is evenly distributed. This sounds simple, but it really helps make sure you don’t get weird clumps of baking soda in your finished bread. Nobody wants that!

Creaming Butter and Sugar

Now, in your big mixing bowl, it’s time to cream the softened butter and sugar. You want to beat them together until it’s nice and fluffy, sort of pale yellow. This is key for getting that tender texture in your bread, like in my healthy banana muffins, so don’t rush it!

Incorporating Eggs and Vanilla

Beat in your eggs one at a time, making sure each one is mixed in before you add the next. Then, stir in that lovely vanilla extract. Your mixture should be smooth and creamy.

Mixing the Wet Ingredients

In a separate little bowl, mush up your ripe bananas. Yep, the browner, the better for this! Then stir in your maple syrup and that bourbon. Ah, that’s the magic!

Combining Wet and Dry Mixtures

Here’s where we bring it all together. You’re going to add the dry ingredients to the wet ingredients, but do it in stages. Add about a third of the dry stuff, mix it in a bit, then add half of the banana mixture, mix again. Keep alternating – dry, wet, dry, wet, dry – until it’s all in there. The *most important* thing here is to not overmix! Just mix until you don’t see streaks of flour anymore. Overmixing makes the bread tough, and we want tender!

Adding Nuts (Optional)

If you’re using those yummy walnuts or pecans, now’s the time to gently fold them in. If you want to keep them from sinking to the bottom, try tossing them with a tablespoon of the dry flour mixture before adding them. It helps them suspend better!

Baking Your Maple-Bourbon Banana Bread

Pour all that deliciousness into your prepared loaf pan and spread it out evenly. Pop it into your preheated oven. Baking usually takes about 50 to 65 minutes. You’ll know it’s ready when a wooden skewer or toothpick you stick in the center comes out clean, with maybe just a few moist crumbs clinging to it. Ovens can be a bit wild, so keep an eye on it!

Cooling the Banana Bread

Once it’s baked, let the bread hang out in the pan for about 10 minutes. This lets it set up a bit. Then, carefully turn it out onto a wire rack to cool completely. Seriously, let it cool all the way before you even *think* about slicing it. It needs that time to firm up and fully develop that amazing maple-bourbon flavor. Patience is key here, but oh-so-worth-it!

Tips for the Best Maple-Bourbon Banana Bread

Okay, let’s talk secrets to making this Maple-Bourbon Banana Bread absolutely perfect every single time! It’s not complicated, but a few little things really make a difference. First off, the bananas – please, please use really ripe ones! I’m talking spotting all over, maybe even a little mushy. They give you the best sweetness and moisture, way more than those just-yellow ones. You want them to practically fall apart when you look at them. And remember how I said to cream the butter and sugar really well? Don’t skip that! It’s what makes the bread so tender and not at all dense. Honestly, it’s the same idea for making a great yogurt bread; the creaming step is crucial.

My biggest pet peeve is overmixing, especially once you add the flour. Gentle folding is key! If you mix too much, you’ll end up with a tough bread, and nobody wants that. Just mix until you can’t see any more dry flour. It’s better to have a tiny bit of flour streak left than to overwork the batter. And for the bourbon? Use something you enjoy drinking; it really does add a lovely depth of flavor that you can’t quite get otherwise. Trust me on this one!

Ingredient Notes and Substitutions for Maple-Bourbon Banana Bread

Let’s chat about some of the star players in this Maple-Bourbon Banana Bread. First up, those bananas! You want them super ripe, almost black-skinned. They’re way sweeter and give the bread that amazing moisture. If yours aren’t quite there yet, don’t worry! You can pop them on a baking sheet in a 300°F oven for about 15 minutes until they’re soft and spotty. For the maple syrup, pure maple syrup is the way to go for that rich, distinct flavor. If you’re out, you could try dark corn syrup in a pinch, but it won’t have quite the same depth. And the bourbon? It adds this wonderful subtle warmth and complexity! If you’d rather skip the alcohol, or just don’t have any on hand, you can easily substitute it with an extra tablespoon of maple syrup and a splash of vanilla extract, or even a little rum extract for a similar vibe, or just plain milk or water if you want to keep it really simple.

Make-Ahead and Storage for Maple-Bourbon Banana Bread

This Maple-Bourbon Banana Bread is fantastic for making ahead of time, which is always a win in my book! Once it’s completely cool, which is super important – don’t wrap it up while even a little warm, or you’ll get condensation and a soggy loaf – you can wrap it up really well. I usually use a layer of plastic wrap, making sure to get it snug against the bread, and then a layer of aluminum foil over that. This way, it stays fresh on the counter for a good 2-3 days. If you want it to last even longer, pop that twice-wrapped loaf into a freezer-safe bag. It freezes beautifully for up to 3 months! It’s a great make-ahead option, kind of like how I prep my banana oatmeal muffins. When you’re ready to enjoy it, just let it thaw on the counter for a few hours. It tastes just as good, promise!

Serving Suggestions for Maple-Bourbon Banana Bread

This Maple-Bourbon Banana Bread is honestly perfection on its own, maybe with just a light dusting of powdered sugar if you’re feeling fancy. But if you want to elevate it even more, it’s amazing alongside a warm mug of coffee or tea. It’s also fabulous with a dollop of Greek yogurt – I actually have a great coconut chia pudding recipe that would be a lovely, lighter pairing if you’re looking for something a bit different!

Frequently Asked Questions about Maple-Bourbon Banana Bread

Got questions? I’ve got answers! People always ask me about this Maple-Bourbon Banana Bread, and I love sharing all the little secrets. It’s a pretty forgiving recipe, but a few pointers can make it truly spectacular, just like my banana bread with greek yogurt. We’ll cover substitutions and how to avoid any baking oopsies!

Can I make this Maple-Bourbon Banana Bread without bourbon?

Absolutely! If you want to keep it alcohol-free, no problem at all. You can just swap it out for an extra tablespoon of maple syrup or even a splash of milk or water. Some folks also like adding a tiny bit of rum extract for warmth. It’ll still be delicious!

How do I ensure my banana bread is moist?

Ah, the key to moist banana bread! It really comes down to using super ripe bananas – the spottier, the better! Also, be really careful not to overmix the batter once you add the flour. Just mix until it’s *just* combined. Overmixing develops the gluten too much and can make it tough and dry.

What kind of bananas are best for this recipe?

You want bananas that are past their prime, you know? Those ones with lots of brown or black spots are perfect. They’re sweeter and have more moisture, which is exactly what we need for a truly decadent Maple-Bourbon Banana Bread. Don’t be afraid of a splotchy banana!

Nutritional Information (Estimated)

Just a heads-up, these numbers are just estimates! They can change a little depending on the exact brands you use and how ripe your bananas are. But ballpark, you’re looking at around 250 calories per slice, with about 12g of fat, 35g of carbs, and 20g of sugar. It’s a flavorful treat, so enjoy it!

Share Your Maple-Bourbon Banana Bread Creations!

I’d absolutely LOVE to see your bakes! If you try this Maple-Bourbon Banana Bread, please leave a comment below or rate the recipe! And if you snap a pic, tag me on social media – it makes my day! You can learn more about my baking adventures here!

Maple-Bourbon Banana Bread

Author: Emma
Total Time: 80 min
Yield: 1 loaf (10-12 slices) 1x
Diet: Vegetarian

Print Recipe

Description

A moist and flavorful banana bread with notes of maple and bourbon.

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup mashed ripe bananas (about 2 medium)
1/4 cup maple syrup
2 tablespoons bourbon
1/2 cup chopped walnuts or pecans (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate small bowl, combine the mashed bananas, maple syrup, and bourbon.
Add the dry ingredients to the wet ingredients alternately with the banana mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Fold in the chopped nuts, if using.
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

For a stronger bourbon flavor, you can add an extra tablespoon of bourbon to the batter.
Ensure your bananas are very ripe for the best flavor and moisture.
You can substitute milk or water for the bourbon if you prefer an alcohol-free version.

Prep Time: 20 min
Cook Time: 60 min
Category: Dessert
Method: Baking
Cuisine: American