Maple-Bourbon Banana Bread Recipe
Banana bread gets a boozy upgrade! Studded with chopped toffee for a decadent touch, this super moist maple-bourbon banana bread features the most tender crumb loaded with rich, cozy flavors and an added complexity from bourbon.
How to Make the Best Maple-Bourbon Banana Bread
This maple-bourbon banana bread is not your average quick bread. With rich bourbon and warm maple extract layered throughout, this recipe transforms humble bananas and toffee into something truly special. The result is incredibly moist with a tender crumb that’s loaded with cozy, complex flavors that will have everyone asking for your secret.
What sets this banana bread apart is the combination of maple and bourbon—two flavors that might seem unexpected in a quick bread, but they work together beautifully. The maple adds a subtle sweetness and depth, while the bourbon brings a sophisticated warmth that lingers on your palate without tasting boozy. The chopped toffee throughout adds pockets of indulgence and a slight crunch that contrasts perfectly with the soft crumb.
Whether you’re looking for a showstopping breakfast bread or a decadent treat to enjoy with your afternoon coffee, this maple-bourbon banana bread is sure to impress. Make a double batch and freeze one for later—it keeps beautifully and actually tastes even better the next day as the flavors mellow and meld together.
Maple-Bourbon Banana Bread
Banana bread gets a boozy upgrade! Studded with chopped toffee for a decadent touch, this super moist maple-bourbon banana bread features the most tender crumb loaded with rich, cozy flavors and an added complexity from bourbon.
Ingredients
Dry Ingredients
Wet Ingredients
Instructions
Preparation
- Heat oven to 350 degrees.
- In a large mixing bowl, combine the flour, baking soda, salt, cinnamon and baking powder.
- In a different large mixing bowl, whisk together the white sugar and dark brown sugar to break up any lumps. Whisk in the eggs, vegetable oil, whole milk, bourbon, maple extract and vanilla extract until smooth.
- Stir in the mashed bananas.
Combine & Bake
- Add a few spoonfuls of the flour mixture to the wet mixture and stir to combine. Repeat in batches until all the flour mixture is combined.
- Stir in chopped toffee.
- Coat two 8½-inch-by-4½-inch loaf pans or eight 5½-inch-by-3-inch mini loaf pans with cooking spray.
- Pour the banana bread batter into the loaf pan, leaving about an inch or so at the top. Bake until a toothpick comes out clean, about 40-45 minutes for mini loaf pans and about 55-60 minutes for the larger loaf pan. If baking two different sizes, bake both at the same time and just leave the larger loaf pan in for the remaining time.
- Allow to cool. Cover tightly with plastic wrap.
Notes
- You can use either two large loaf pans or eight mini loaf pans, or a combination of both
- If the toothpick comes out clean, the bread is done—don't overbake