Best 3 A Friend Of A Friend Of A Friends Chocolate Bourbon Banana Brea Recipes

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Indulge your taste buds in a symphony of flavors with our delectable Chocolate Bourbon Banana Bread. This extraordinary creation seamlessly blends the rich decadence of chocolate, the smooth warmth of bourbon, and the sweet allure of ripe bananas. Each bite promises a harmonious dance of textures, from the tender crumb of the bread to the gooey pockets of melted chocolate and the chewy delight of banana chunks. Embark on a culinary journey with our diverse collection of recipes, including a classic version, a gluten-free rendition, and a boozy variation that amps up the bourbon content for an extra kick. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you towards homemade banana bread perfection. Prepare to captivate your senses and satisfy your cravings with this irresistible treat.

Here are our top 3 tried and tested recipes!

BOURBON BANANA BREAD RECIPE



Bourbon Banana Bread Recipe image

This thick, moist, and decadent banana bread recipe has a touch of bourbon and so much amazing banana flavor.

Provided by Leah Maroney

Categories     Breakfast     Dessert     Snack     Brunch     Bread

Time 1h20m

Number Of Ingredients 12

6 tablespoons bourbon (or dark rum)
1 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter (melted)
1/2 cup sugar
2 large eggs
3 medium-sized bananas (ripe and mashed)
1 teaspoon vanilla extract
For the Glaze:
1 tablespoon bourbon
1/2 cup powdered sugar

Steps:

  • Heat the bourbon in a small saucepan for about 2 minutes.
  • Remove from the heat and set aside. Butter and flour a 9 x 5-inch loaf pan or line it with parchment paper.
  • Preheat the oven to 325 F. Whisk together the flour, baking powder and salt in a medium-sized bowl.
  • In the bowl of your stand mixer (or a large bowl) mix together the melted butter and sugar. Beat well until blended. Beat in the eggs one at a time. Then add in the mashed bananas, cooled bourbon, and vanilla extract.
  • Add the flour mixture in thirds to the wet mixture. Stirring gently after each bit. DO NOT OVERMIX.
  • Pour the mixture into the prepared loaf pan and bake on a middle rack in the oven for about 1 hour. Bake for less time if you are baking on convection.
  • Check its doneness with a toothpick. It should come out fairly clean, but it is OK if it looks a little sticky. This is a very dense and moist bread.
  • Place the loaf pan on a cooling rack.
  • Whisk together the bourbon and confectioners' sugar until thick and smooth. Once the bread is cooled and removed from the pan, drizzle the glaze over the top of the bread. The bread tastes even better the second day.

Nutrition Facts : Calories 264 kcal, Carbohydrate 36 g, Cholesterol 62 mg, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, Sodium 244 mg, Sugar 20 g, Fat 10 g, ServingSize 1 loaf (10 servings), UnsaturatedFat 0 g

BANANA BREAD WITH VANILLA BEAN "PECAN BUTTER"



Banana Bread with Vanilla Bean

Provided by Bobby Flay

Categories     side-dish

Time 1h40m

Yield 1 banana bread

Number Of Ingredients 20

2 sticks unsalted butter, softened
1/2 vanilla bean, seeds scraped
Pinch sea salt
Scant 1/2 cup pecans, lightly toasted
2 tablespoons light brown muscovado sugar
2 teaspoons bourbon, optional
1/2 teaspoon pure vanilla extract
Nonstick cooking spray, for greasing
1 3/4 cups all-purpose flour
1/2 cup pure cane sugar
1/4 cup packed light brown muscovado sugar
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, melted and cooled
2 tablespoons canola oil
1 teaspoon pure vanilla extract
3 large overly ripe (skins should be brown) bananas, mashed well (about 1 1/2 cups)
2 large eggs, lightly beaten

Steps:

  • For the butter: Combine pecans and brown sugar in a food processor and pulse until coarsely chopped. Add the bourbon, if using, vanilla, butter, vanilla seeds and salt and pulse again until smooth. Scrape into a large ramekin. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours. Let soften again before using.
  • For the banana bread: Preheat the oven to 350 degrees F and place an oven rack in the middle. Liberally spray the bottom and sides of a 9- by 5- by 3-inch light metal loaf pan with nonstick cooking spray. Set aside.
  • Mix together the flour, sugars, baking powder, cinnamon, baking soda and salt. Set aside. Mix together the butter, oil, vanilla, bananas and eggs in another bowl. Lightly fold the wet ingredients (banana mixture) into the dry ingredients using a rubber spatula until just combined. The batter should be thick and chunky (do not over-mix; the batter should not be smooth). If you over-mix, the bread will become rubbery!
  • Scrape the batter into the prepared pan. Bake until the bread is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, 50 minutes to 1 hour. Let the bread cool in the pan on a wire rack for 15 minutes, and then remove the it from the pan. Serve slices warm slathered with the vanilla pecan butter.

SLOW-COOKER BOURBON BANANA BREAD



Slow-Cooker Bourbon Banana Bread image

This banana bread is full of surprises. First, it's spiked with the flavors of bourbon, pecans and chocolate chips (topped with a bourbon glaze and more pecans for good measure). And because it's baked in your slow cooker, there's not need to heat up the oven.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h40m

Yield 16

Number Of Ingredients 14

2 2/3 cups Original Bisquick™ mix
1 1/2 cups mashed very ripe bananas
3/4 cup granulated sugar
1/3 cup butter, melted
2 tablespoons bourbon
1 teaspoon vanilla
3 eggs
1 teaspoon ground cinnamon
3/4 cup semisweet chocolate chips
3/4 cup chopped toasted pecans
2 tablespoons butter, melted
1 cup powdered sugar
1 tablespoon bourbon
1 teaspoon hot water

Steps:

  • Grease bottom only of 3 1/2- to 4-quart round slow cooker with shortening or cooking spray. Sprinkle lightly with 2 teaspoons of the Bisquick mix.
  • In large bowl, stir bananas, granulated sugar, 1/3 cup melted butter, 2 tablespoons bourbon, the vanilla and eggs until well blended. Stir in remaining Bisquick mix, the cinnamon, chocolate chips and 1/2 cup of the pecans until well blended. Pour into slow cooker.
  • Cover; cook on High heat setting 1 hour 30 minutes to 2 hours or until toothpick inserted in center of loaf comes out clean. Turn off slow cooker; uncover, and remove ceramic base from cooker to cooling rack. Let cool 15 minutes.
  • Loosen edge of bread with thin metal spatula. Remove bread from slow cooker to cooling rack. Cool 1 hour.
  • In small bowl, mix glaze ingredients until smooth and consistency of thick syrup. Drizzle over top of bread. Sprinkle evenly with remaining 1/4 cup pecans.

Nutrition Facts : Calories 310, Carbohydrate 41 g, Cholesterol 50 mg, Fiber 2 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 24 g, TransFat 1 g

Tips:

  • Choose ripe bananas: The riper the bananas, the sweeter and more flavorful your bread will be.
  • Use a good quality bourbon: The bourbon adds a delicious flavor to the bread, so it's important to use a good quality one.
  • Don't overmix the batter: Overmixing can make the bread tough, so be careful not to overmix it.
  • Bake the bread until a toothpick inserted into the center comes out clean: This is the best way to ensure that the bread is cooked through.
  • Let the bread cool completely before slicing: This will help to prevent the bread from crumbling.

Conclusion:

This Chocolate Bourbon Banana Bread is a delicious and easy-to-make treat that's perfect for any occasion. It's moist, flavorful, and has the perfect amount of sweetness. Plus, it's made with simple ingredients that you probably already have on hand. So next time you're looking for a sweet treat, give this Chocolate Bourbon Banana Bread a try. You won't be disappointed!

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