Prep Time: 20 mins | Bake Time: 75 minutes Total Time: 95 minutes
Yields: 1 9x5 Loaf
Growing up, I hated bananas. I wouldn't eat them alone, wouldn't eat them covered in peanut butter, and I especially wouldn't eat them in pancakes. I thought they were smelly, slimy, and the worst possible snack.
The only thing banana-related food that I enjoyed, however, was the banana bread that my best friend and I would eat after school almost every day. It was her mom's recipe and to this day, it is one of the best-baked goods I have ever had and served as the inspiration for this recipe.
"After School" Banana Bread is the ideal snack, best paired with a cup of coffee. It is light, moist, with a hint of nuttiness and plenty of chocolate. While there is bourbon in this recipe, the alcohol content cooks off in the oven and leaves the loaf with a delicious caramel flavor.
Use spotty, brown bananas - the softer the bananas, the better flavor the loaf will have. I like to put my bananas in a brown paper bag overnight to help speed up the ripening process.
Use parchment paper - banana bread is baked at a low temperature for a long period of time which can cause the outside of the loaf to darken and harden before the inside has a chance to cook. Parchment paper will help to conduct the heat and ensure even browning.
Room temperature ingredients - make sure ALL your ingredients are at room temperature. This will ensure that the wet ingredients blend together smoothly and without chunks.
Keep your banana chunky- unlike other banana bread recipes, I prefer NOT to mash my bananas beforehand. I let the mixer do most of the work here, and find that slightly larger pieces of banana scattered throughout the bread work better.
- Ingredients -
1/2 cup butter, melted
2 cups all-purpose flour
½ cup brown sugar
¼ cup white sugar
½ greek yogurt (at room temperature)
2 eggs RT (at room temperature)
2 tbsp good-quality bourbon
1 tsp salt
1 tsp baking soda
1 tsp vanilla
1 tsp cinnamon
3 bananas, mashed
¾ cup walnuts, finely ground (I use my small food processor)
½ cup chocolate chips
- Instructions -
Preheat your oven to 350°F. Line a 9x5 loaf tin with parchment paper and set it aside.
In a medium-sized bowl, mix your dry ingredients - all-purpose flour, baking soda, salt, cinnamon, and finely ground walnuts.
In the bowl of a stand mixer, mix your melted butter and sugars (both brown and white) on medium speed for 3-5 minutes. You are looking for a "paste" like consistency to signal that your ingredients are well mixed.
With the mixer on low, add pieces of your banana slowly. Let the mixer run for about 1 minute, letting the banana break apart slowly.
Add the remaining wet ingredients - greek yogurt, eggs, vanilla extract & bourbon. Mix until just combined.
Add in your dry ingredients in 3 parts. Mix until just barely combined. Over mixing will lead to a loaf of tough banana bread.
Lastly, fold in your chocolate chips with a spatula. Pour batter into prepared loaf pan and bake for 1 hour and 15 minutes. I recommend checking the banana bread at about 1 hour as cooking time may vary by oven. A knife inserted into the center should come out clean.
I can’t wait to hear what you think! Let me know how you liked it by leaving a comment below! If you try this recipe, make sure to snap a pic and tag