Introduction

This rich and flavorful banana bread is elevated with a touch of bourbon and sweet toffee bits, making it a delightful treat for any occasion. Moist, tender, and packed with warm spices, it’s perfect for breakfast, snack time, or dessert.

A loaf of brown cake with a rough texture is cut to show a soft inside filled with small dark spots. It rests on a piece of parchment paper on a round wooden board with bark around the edge, placed on a surface that looks like white marble. Yellow and small white flowers are scattered around the cake and board, adding color. In the background, there is a glass of dark red liquid and slices of cake on a white plate that looks like wood. The scene has warm light with some shadows, making the cake look cozy and fresh. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups all-purpose flour, spooned and leveled
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon cinnamon
½ teaspoon baking powder
1 cup white sugar
1 cup packed dark brown sugar
4 eggs, room temperature
1 cup vegetable oil
⅔ cup whole milk
¼ cup bourbon
1 ½ teaspoons maple extract
1 teaspoon vanilla extract
2 cups mashed overripe bananas (about 5-6 bananas)
1 (8-ounce) package chopped toffee

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 2: In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, and baking powder to combine dry ingredients evenly.
Step 3: In another large bowl, whisk the white sugar and dark brown sugar to break up any lumps. Add the eggs, vegetable oil, whole milk, bourbon, maple extract, and vanilla extract. Whisk until smooth and well combined, making sure to dissolve any remaining brown sugar lumps. Stir in the mashed bananas.
Step 4: Gradually add a few spoonfuls of the dry flour mixture into the wet ingredients, stirring gently after each addition until just combined. Repeat until all dry ingredients are incorporated. Finally, fold in the chopped toffee.
Step 5: Prepare your baking pans by coating two 8 ½-inch-by-4 ½-inch loaf pans or eight 5 ½-inch-by-3-inch mini loaf pans with cooking spray. You may also use one large loaf pan and five mini loaf pans as an alternative. Pour the batter into the pans, filling each about one inch from the top.
Step 6: Bake until a toothpick inserted into the center comes out clean—about 40-45 minutes for mini loaf pans and 55-60 minutes for larger pans. If baking both sizes simultaneously, remove the mini loaves when done and continue baking the larger pan until fully cooked.
Step 7: Let the banana bread cool completely in the pans. Once cooled, cover tightly with plastic wrap to maintain freshness. Enjoy!

Tips & Variations

Use overripe bananas for the best sweetness and moisture in the bread.
Substitute bourbon with dark rum or omit it for a non-alcoholic version.
For extra texture, add chopped nuts such as walnuts or pecans along with the toffee.
Maple extract can be substituted with pure maple syrup for a natural flavor variation.

Storage

Store the banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped individually for up to 3 months. Reheat slices gently in a microwave or toaster oven before serving.

How to Serve

A rectangular loaf of banana bread with a brown, slightly cracked top crust rests on crinkled beige parchment paper on a round wooden serving board. The bread's interior is light brown with visible dark specks from banana and possibly nuts, showing a moist texture. Two drops of golden syrup glisten on the parchment in front of the loaf. Next to the bread are small white and yellow flowers adding a fresh touch. In the background, a blurred bowl of sliced bread and a glass of amber liquid sit on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bananas instead of overripe bananas?

Overripe bananas are best because they are sweeter and softer, which helps create moist and flavorful bread. Using less ripe bananas may result in a denser texture and less sweetness.

What if I don’t have maple extract?

If you don’t have maple extract, you can omit it or replace it with an equal amount of pure maple syrup for natural maple flavor, keeping in mind that adding syrup will slightly increase the liquid content.