Description
Meet your new favorite breakfast: bourbon vanilla banana bread! Brown sugar, bourbon, and vanilla flavor this easy quick bread.
Ingredients
Candied Walnuts
- 1 1/2 Tbsp granulated sugar
- 1 1/2 Tbsp hot water
- 1 1/4 cups walnuts
- 2 Tbsp turbinado sugar
Banana Bread
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups mashed ripe banana
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/4 cup coconut oil, melted and slightly cooled
- 1/2 cup low-fat buttermilk, at room temperature
- 1 large egg, at room temperature
- 3 Tbsp bourbon
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F and line a rimmed baking sheet with parchment paper.
- For the candied walnuts, whisk together sugar and hot water in a small bowl until sugar is dissolved. Add walnuts and turbinado sugar; toss to coat. Spread the walnuts in a single layer on prepared baking sheet and bake until crisp, about 8 to 10 minutes. Set aside to cool.
- Line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan. Spray parchment paper lightly with nonstick spray.
- For the banana bread, whisk together flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center of the mixture. Combine banana, sugars, coconut oil, buttermilk, egg, bourbon, and vanilla in a medium bowl; add to flour mixture and fold in just until combined.
- Coarsely chop 1/2 cup candied walnuts and fold into batter. Spoon batter into prepared pan and smooth top with an offset spatula. Halve remaining candied walnuts and sprinkle over batter.
- Bake for 30 minutes; rotate pan and tent with foil to prevent over browning. Continue baking another 30 minutes. Bread is done when golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully remove bread from pan and cool completely.