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Best Banana Bourbon Bread

stasiaskitchen
The best banana bread full of bananas and bourbon caramel that give it a deep and complex flavor.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Course Breakfast, Dessert, Snack
Servings 12 servings

Equipment

  • 1 standard loaf pan (6-cup)
  • 1 handheld mixer

Ingredients
  

Bourbon Caramel

  • ½ cup sugar
  • 4 tbsp water
  • ¼ cup heavy cream
  • 2 tbsp butter
  • 1 tbsp bourbon (optional)
  • 1 tsp vanilla
  • ⅛ tsp salt

Banana Bread

  • 3 very ripe bananas
  • 5 tbsp butter, room temperature, plus ½tbsp for greasing pan)
  • 3 tbsp oil
  • ½ cup brown sugar
  • ¼ cup sugar, plus 1 tsp for greasing pan
  • 1 tsp vanilla extract
  • 2 eggs, room temperature
  • ½ cup plain Greek yogurt
  • ½ cup bourbon caramel (see above)
  • 1½ cup flour
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ⅛ tsp salt
  • 1 cup chopped pecans

Instructions
 

Bourbon Caramel

  • In a small saucepan, combine the sugar and water. Heat at medium heat and let it boil-- do not stir. The mixture will go from clear to light brown. Once brown, turn the stove off and remove the pan from heat.
  • To the sugar mixture, pour in the room temp heavy cream. This will cause the mixture to boil profusely but keep stirring (but be careful!). Once mixed, add in the butter and mix until melted into the caramel.
  • Add in the bourbon, salt, and vanilla extract and stir until incorporated. Set aside.

Bourbon Banana Bread:

  • Heat oven to 350°. Grease a loaf pan with butter or oil. If you're using a mold with crevices, consider using a pastry brush to get in to all the nooks and crannies of the mold. Sprinkle with a tablespoon of sugar and tap the pan to make sure the sugar coats the whole loaf pan.
  • Peel three very ripe bananas and mash them with a fork. Set aside.
  • In a large mixing bowl, use a handheld mixer to cream together the butter, oil, and sugar until paler and fluffy (2 minutes).
  • Next, add in the eggs and vanilla extract and mix until incorporated.
  • Add in the Greek yogurt, bananas and the bourbon caramel sauce and mix until just incorporated.
  • Add in the flour, baking powder, baking soda, and salt and mix until combined.
  • Using a spoon or spatula, fold in the chopped pecans.
  • Pour the batter into the prepared mold and bake in oven for 60-70 minutes (until the middle is set and a toothpick or knife inserted comes out clean).
  • Let cool 10-15 minutes then carefully release from pan and cool on a cooling rack. Slice and enjoy! This bread will keep for several days if tightly wrapped. It also freezes very well.