I have been putting off posting this recipe, because when banana bread became such a phenomenon last year, I figured the last thing we all needed was another post centered around the treat. Besides which, I spent the earlier days of quarantine tackling Serious Baking Projects, such as yeasted cakes, braided breads, and flaky pies. (I had a lot more time on my hands then). Now that I’m back to a somewhat normal schedule of work (from home)-yoga-dinner-book-sleep-repeat, I place more value in baked goods that can be produced with minimal time and effort. Like…banana bread. This version, adapted from Smitten Kitchen’s “Jacked Up Banana Bread,” has long been my favorite. It is one of no less than 5 banana bread recipes on her site, and in my humble opinion, it is the very best. Even better than the “ultimate banana bread.” In fact, (almost) every time I try a new recipe, I end up wishing I had just made this one.

I say almost, because there is one other version that is worth revisiting: Alison Roman’s cocoa banana bread, which is extremely decadent, slightly fussy, and really more of a cake, but very very delicious. It’s fatal flaw is it requires a mixer, which is a bit too much effort for a “quick bread.” So, back to this one. You make it in a bowl! Just 1 bowl! With standard pantry ingredients! With a bit of wholegrain flour and a little reduction in sugar, I find it very well suited to breakfast. (Especially if you swirl some peanut butter over a warmed slice). It is so easy, takes just about 10 minutes to mix together, and bakes up in under an hour. Have I convinced you yet?

Bourbon Banana Bread

Recipe by Too Many SpoonsCourse: BreakfastCuisine: Bread

Servings

8

servings

Cost

10

$

Total time

1

hour 

5

minutes

I use pumpkin pie spice because it is easier, with all the right spices in one jar. If you can’t find it, just use the original recipe’s recommended 1 tsp cinnamon, 1/2 tsp nutmeg, and pinch of cloves.

Ingredients

• 3-4 very ripe bananas

• 6 tbsp melted unsalted butter, slightly cooled

• 3/4 cup dark brown sugar

• 1 egg, lightly beaten with a fork

• 1 tsp vanilla

• 1 tbsp bourbon

• 1 1/1 tsp pumpkin pie spice

• 1 tsp baking soda

• 1/2 tsp salt

• 1 cup white flour

• 1/2 cup whole wheat flour

Directions

• Preheat the oven to 350. Spray an 8×4 loaf pan with nonstick cooking spray, and line with parchment paper, leaving an overhang for easy removal.
• In a large bowl, mash the bananas well, until just a little lumpy.
• Add the butter and sugar, and mix until the sugar is incorporated. Add the egg, vanilla, bourbon, and pumpkin pie spice, and mix a few more times.
• Sprinkle the baking soda and salt over the batter, mix a few times, then add the flours, gently folding together until no white streaks remain.
• Pour the batter into the prepared pan, and bake for 50-60 minutes. (Mine is usually good after 55). Let cool 5-10 minutes in the pan, then use your parchment handles to remove it to a rack to cool completely. It will smell very good and you will want to steal a nibble, but to keep it from drying out I recommend letting it cool completely before cutting off a slice.

Recipe Notes

• Adapted from Smitten Kitchen’s “Jacked Up Banana Bread”