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Banana Bread with Bourbon, Toffee, and Maple Extract Recipe

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★★★★★

4.5 from 51 reviews

This decadent banana bread recipe is enhanced with a rich blend of bourbon, maple extract, and vanilla, creating moist and flavorful loaves studded with crunchy toffee bits. Perfect for breakfast, snack, or dessert, the combination of overripe bananas and sweet toffee offers an irresistible twist on classic banana bread.

Ingredients

Scale

Dry 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

Sugars

  • 1 cup white sugar
  • 1 cup packed dark brown sugar

Wet Ingredients

  • 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)

Add-ins

  • 1 (8-ounce) package of chopped toffee

Instructions

  1. Preheat Oven: Heat the oven to 350 degrees F (175 degrees C) to prepare for baking the banana bread.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, salt, cinnamon, and baking powder. Whisk together to ensure all leavening agents and spices are evenly distributed.
  3. Prepare Wet Mixture: In a separate large mixing bowl, whisk together the white sugar and dark brown sugar to break up any lumps in the brown sugar. Then, add the eggs, vegetable oil, whole milk, bourbon, maple extract, and vanilla extract and whisk until smooth. Make sure all lumps are dissolved. Stir in the mashed bananas thoroughly to combine all wet ingredients.
  4. Combine Mixtures: Gradually add spoonfuls of the dry flour mixture into the wet banana mixture, stirring continuously until all the flour is fully incorporated. Avoid overmixing. Finally, fold in the chopped toffee evenly throughout the batter.
  5. Prepare Pans and Bake: Coat two 8 ½-inch-by-4 ½-inch loaf pans or eight 5 ½-inch-by-3-inch mini loaf pans with cooking spray. Alternatively, use one large loaf pan and five mini pans. Pour the batter into the pans, filling each about an inch below the rim to allow for rising. Bake in the preheated oven until a toothpick inserted in the center comes out clean—approximately 40-45 minutes for mini loaves and 55-60 minutes for the large loaf pan. You can bake both sizes simultaneously, removing the mini loaves earlier and continuing to bake the large loaf.
  6. Cool and Store: Allow the loaves to cool completely on a wire rack. Once cooled, cover tightly with plastic wrap to retain moisture. Serve and enjoy the rich, moist banana bread with toffee bursts.

Notes

  • Use overripe bananas for the best natural sweetness and moisture.
  • Ensure eggs are at room temperature before mixing for smoother batter.
  • If you prefer, substitute bourbon with an equal amount of milk or vanilla extract, but the bourbon adds a unique flavor.
  • Do not overmix the batter after adding flour to keep the bread tender.
  • Check doneness early when baking mini loaves to prevent overbaking.
  • Storage: Wrapped tightly, banana bread keeps well at room temperature for 2-3 days or refrigerated up to a week.

Keywords: banana bread, bourbon banana bread, toffee banana bread, homemade banana bread, maple extract banana bread

Find it online: https://kochenmitviktoria.com/banana-bread-with-bourbon-toffee-and-maple-extract-recipe/