|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||17%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This amazing banana bread recipe is incredibly moist and unbelievably delicious. It's based on Nigella Lawson's banana bread recipe. We omit the soaked raisins and add a nice bourbon glaze. But the heart of the bread is hers, and boy does she know what she's doing. Some loaf breads can be so dry! The bourbon and a generous amount of ripe mashed bananas keep this bread extremely moist. You can also keep the texture dense and moist by not over mixing the batter. You don't want the batter to become glutenous (which will make it chewy!)
The bread itself does not hold on to its alcohol content, but the glaze does. If you want to make sure the glaze does not contain alcohol, just heat up the bourbon for about two minutes in a saucepan. Let it cool and then combine with the powdered sugar. The heat will cook off the alcohol and it will be alcohol-free!
You can add a little cocoa powder and chocolate chips to this recipe if you want to make it chocolatey! It's so easy to make this bread ahead of time. It can also be easily frozen and is a great housewarming, baby welcoming alternative to the typical cinnamon rolls and pastries (typical in our house at least!)
Heat the bourbon in a small saucepan for about two minutes.
Remove from the heat and set aside. Butter and flour a 9x5 inch loaf pan or line it with parchment paper.
Preheat the oven to 325 F. Whisk together the flour, baking powder and salt in a medium-sized bowl.
In the bowl of your stand mixer (or a large bowl) mix together the melted butter and sugar. Beat well until blended. Beat in the eggs one at a time. Then add in the mashed bananas, cooled bourbon, and vanilla extract.
Add the flour mixture in thirds to the wet mixture. Stirring gently after each bit. DO NOT OVER MIX.
Pour the mixture into the prepared loaf pan and bake on a middle rack in the oven for about one hour. Bake for less time if you are baking on convection.
Check its doneness with a toothpick. It should come out fairly clean, but it is ok if it looks a little sticky. This is a very dense and moist bread!
Place the loaf pan on a cooling rack.
Whisk together the bourbon and powdered sugar until thick and smooth. Once the bread is cooled and removed from the pan, drizzle the glaze over the top of the bread. The bread tastes even better the second day!