Banana Bourbon Bread

Helga Glaesel de BlandingAugust 27, 2025

This post is also available in ESPAÑOL (SPANISH)

Banana bread has always been a go-to comfort bake, but this version takes the basic recipe to the next level. Made with a mix of almond flour and all-purpose flour for a tender crumb, and spiced with cinnamon, it’s already delicious on its own. Add in a splash of bourbon and suddenly your everyday banana bread transforms into a warm, aromatic loaf with hints of caramel, oak, and vanilla that pair deliciously with the natural sweetness of ripe bananas. It’s the perfect recipe for when you want something cozy but elevated.

What makes this loaf especially inviting is its balance of texture and flavor. The almond flour keeps it moist, the butter adds richness, and the bourbon ties everything together with that mellow depth you can’t quite put your finger on but can definitely taste. Topped with a split banana that caramelizes as it bakes, this bread is as pretty, as it is delicious. Slice it warm, serve it as a brunch treat, or enjoy it with a cup of coffee as you wind down on the afternoon. It’s banana bread you’ll want to bake again and again.

Helga

Banana Bourbon Bread

Yields: 6 servings

Ingredients:
2-3 ripe bananas + 1 banana to put on top of the batter
1 stick unsalted butter (½ cup), at room temperature
⅓ cup granulated sugar
⅓ light brown sugar
2 eggs
1 cup almond flour
1 cup all-purpose flour
1 tsp baking powder
½ tsp salt
½ tsp baking soda
1 tsp cinnamon or pumpkin spice mix
⅓ cup milk
¼ cup bourbon
1 tsp vanilla

Directions:

Preheat the oven to 350ºF. Grease a loaf tin with baking spray or butter and flour.
Mash the ripe bananas with a fork in a medium bowl. Leave one banana to the side for the topping.
Beat the butter and sugars with a hand mixer in another large bowl until light and fluffy. Add the eggs one at a time, mixing well after each addition.
In a third, medium bowl, whisk the flours, baking powder, soda, salt and cinnamon.
Add the milk, bourbon, and vanilla to the mashed bananas and mix well.
Now, we incorporate everything. Add both the banana and the flour mixtures to the beaten butter and sugar, ⅓ at a time and alternate between the wet and dry ingredients. Beat well at low speed after each addition.
Pour the mixture into the prepared loaf tin. Cut the remaining banana in half lengthwise and place both halves into the batter, cut side up.
Bake for 50-60 minutes, until the top, is nice and brown and a tester comes out clean.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Threads, Instagram, Pinterest or Tumblr.