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Bourbon Banana Walnut Bread

Bourbon banana walnut bread with a rich amber crumb—melted butter, brown sugar, bourbon, and vanilla are mixed into mashed bananas for a smooth batter, then baked until deeply golden. Toasted walnuts fold through the loaf and add crunch, while a short rest in the pan helps the bourbon flavor deepen 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: 320
Ingredients Equipment Method Notes

Ingredients
  

Bourbon Banana Walnut Bread
  • 3 ripe bananas Mash until smooth with minimal lumps.
  • 0.5 cup butter Melted, then cooled slightly so it doesn’t cook the eggs.
  • 0.75 cup brown sugar Packed for best moisture and caramel flavor.
  • 2 large eggs Use room-temperature if possible for a smoother batter.
  • 2 tbsp bourbon Add with the wet ingredients; reserve no extra for topping.
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 1 cup walnuts Toast, then roughly chop; scatter extra on top before baking.

Equipment

  • 1 sheet pan
  • 1 9x5 loaf pan

Method
 

Prep & Mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk the melted butter, brown sugar, eggs, bourbon, and vanilla into the mashed bananas until smooth.
  3. Fold in the all-purpose flour, baking soda, cinnamon, nutmeg, and salt until just combined; do not overmix.
  4. Fold in the toasted walnuts, then pour the batter into the prepared pan and scatter a few extra walnut pieces on top.
Bake & Rest
  1. Bake at 350°F for 60–70 minutes, until the top is deeply golden and a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 15 minutes, then turn out to rest; the bourbon flavor deepens as the bread rests.

Notes

Pro tip: toast walnuts until fragrant and lightly browned before chopping so their crunch stays distinct in the loaf. Store wrapped at room temperature up to 2 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a lower-sugar option, reduce brown sugar by 2–3 tbsp and replace with an equal amount of a baking-suitable sweetener blend (the crumb may be slightly less caramel-dark).