Banana Brandy Bread – A Boozy Quick Bread
I decided instead of my tried and true banana bread recipe I would try something new.
I found this recipe over at Smitten Kitchen, substituted the bourbon for brandy (hey, its what I had) and added 1/4 cup of sour cream. Anyway, apparently I forgot to take a picture of the bread when it came out of the oven….but you’ve all seen banana bread before, so you know what to expect, right?
This was a nice flavor change, a little more late fall/early winter type of banana bread. You can also swap out the brandy for bourbon and make a boozy bourbon banana bread instead!
Quick Breads are great breakfasts, snacks, and desserts all in one! Try these other awesome quick bread recipes:
- Almond Poppy Seed Bread – This Almond Poppy Seed Bread has the perfect soft, light and crumby texture and loads of great almond flavor! Its a simple bread the whole family will enjoy.
- Snickerdoodle Banana Bread – This banana bread recipe is packed with snickerdoodle flavor! Its a real treat!
- Aloha Tropical Quick Bread – This quick bread is a tropical vacation in bread form! Studded with fruit and toasted coconut!
- Best Zucchini Bread – This is the best zucchini bread recipe there is! Moist and flavorful, this zucchini bread with applesauce, cinnamon and walnuts is the only zucchini bread recipe you will ever need. Its grandma approved!
- Earl Grey Banana Bread – This banana bread recipe is moist and flavorful, with subtle floral notes.
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Banana Brandy Bread
Ingredients
- 3 to 4 ripe bananas smashed
- ⅓ cup melted salted butter
- 1 cup light brown sugar
- 1 egg beaten
- 1 teaspoon vanilla
- 1 tablespoon brandy
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Pinch of ground cloves
- 1 ½ cup of flour
- ¼ cup sour cream
Instructions
- Preheat the oven to 350°F.
- With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl.
- Mix in the sour cream, sugar, egg, vanilla and bourbon, then the spices.
- Sprinkle the baking soda and salt over the mixture and mix in.
- Add the flour last, mix.
- Pour mixture into a buttered 4×8 inch loaf pan.
- Bake for 50 minutes to one hour, or until a tester comes out clean.
- Cool on a rack.
- Remove from pan and slice to serve.
How much is a pinch and there was no mention of the sour cream in the instructions
Thanks for bringing this discrepancy to my attention! I have fixed the recipe card, and I will add this to my list of recipes to re-do and update!