The "After School" Banana Bread


This 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.

Prep Time: 20 mins | Bake Time: 75 minutes Total Time: 95 minutes


Yields: 1 9x5 Loaf


Background


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.


 


Baker's Tips:

  • 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.


 

The Recipe




- 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 -


This 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.

  1. Preheat your oven to 350°F. Line a 9x5 loaf tin with parchment paper and set it aside.

  2. In a medium-sized bowl, mix your dry ingredients - all-purpose flour, baking soda, salt, cinnamon, and finely ground walnuts.

  3. 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.

  4. 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.

  5. Add the remaining wet ingredients - greek yogurt, eggs, vanilla extract & bourbon. Mix until just combined.

  6. Add in your dry ingredients in 3 parts. Mix until just barely combined. Over mixing will lead to a loaf of tough banana bread.

  7. 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

@cookiesandcrumbblog and #cookiesandcrumb!

 

Alyssa Patel - Meet The Baker

HI, I'M ALYSSA!

Welcome to Cookies & Crumb - home for easy recipes for everyday baking. 

To learn more about me, click here!

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