Spiced Bourbon Chocolate Banana Bread
I love anything spiced during fall! And one of the reasons I love making quick breads is because there are so many different ways to customize them and it’s so easy to do. Rich and chocolaty, this spiced bourbon chocolate banana bread is as satisfying as devils food cake, but with half the work! Tell me more, you say? Cinnamon blends with rich dutch chocolate and bourbon to create a perfectly moist and spicy bread.
If you are concerned about eating the whole loaf yourself like I almost did, consider sharing a few slices with a family member or a friend…
Spiced Bourbon Chocolate Banana Bread Ingredients
Bananas - I like to let my bananas sit until they get dark and mushy. It enhances the flavor and your bread will be less lumpy than if you used a fresh yellow banana. Plus it means you don’t have to throw out those old bananas! To keep them from molding, it’s best to leave them in a cool and well ventilated area of your kitchen.
Bourbon - Use your favorite bourbon, and no need to get fancy with brands because the alcohol cooks away. I used Bullet Bourbon Frontier Whisky, which is my go to for baking.
Chocolate - Dutch cocoa gives this bread a rich chocolate flavor. Droste Cocoa is my favorite. Unsweetened cocoa powder will also work in a pinch.
Spiced Bourbon Chocolate Banana Bread Recipe Tips
Placing tin foil on the bread halfway through the bake time helps prevent the top of the bread from burning or getting crusty.
Love quick breads? You might also like this Pink Grapefruit Loaf recipe or this Easy Lime Bread.
How to make Bourbon Chocolate Banana Bread
Ingredients
1 cup All Purpose Flour
1/2 cup Dutch Cocoa
1 teaspoon Baking Soda
1/4 teaspoon Salt
1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
3 Ripe Bananas (best with a blackened peel)
1/3 cup Unsalted Butter, melted
2 tablespoons Bourbon
1 teaspoon Pure Vanilla Extract
1 Egg
3/4 cup plus 1 tablespoon Raw Turbinado Sugar
1/2 cup Semi-Sweet Chocolate Chips
Directions
Prep
Preheat oven to 350 Fahrenheit. Grease an 8 x 8 inch loaf pan.
Make the Bread
Step One - In a medium sized bowl, mix together flour, dutch chocolate powder, baking soda, salt, cinnamon, nutmeg, and cloves with a fork. Set aside.
Step Two - In a large bowl, smash bananas with a fork. Add unsalted butter, bourbon, pure vanilla extract, egg, and turbinado sugar and mix with a fork until well incorporated.
Step Three - Add the flour mixture into the banana mixture and mix with a fork until combined. Do not over mix, batter should look slightly lumpy.
Step Four - Pour batter into greased loaf pan and sprinkle the tablespoon of turbinado sugar over the batter. Place the pan in the preheated oven.
Step Five - Bake for 40 minutes, then place a piece of foil over the pan and bake for another 20-25 minutes.
Check bread readiness by inserting a toothpick or a knife into the center of the bread, then remove it. If the toothpick or knife comes out clean, the bread is done baking.
Run a knife around the sides of the bread to loosen the crust from the pan. Then let cool in the pan for about 20 - 25 minutes before removing.
Store in foil or a ziplock on the counter for up to two days, refrigerate for up to five days, or in an airtight container in the freezer for up to 3 months.
Try a piece fresh out of the oven when the chocolate chips are melty - it’s SO satisfying!
