Bourbon Banana Bread

I was back from Bali last week and wanted to bake something really simple since I was quite tired. I had stomach upset for a week and was feeling unwell those days. Instead of beating up meringue and making chiffon cakes, I decided to go with making a quick bread.

This turned out really fragrant. There was definitely something subtle that accentuated the bananas, perhaps the caramel & smokey notes from the bourbon. It smelt really good in the oven too. I started to slice it when it was still warm out of the oven, so it became crumbly.. I should have been patient and slice the loaf when fully cooled!


Adapted from Cooking With Dog


170g Ripe Banana (6 oz) – net weight
Ā½ tbsp Bourbon

1 Egg
100g Caster Sugar (3.5 oz)
1 tsp Vanilla Extract
40g Butter, unsalted (1.4 oz)
2 tbsp Banana Milk

170g Cake Flour (6 oz)
2 tsp Baking Powder
2 pinches of Salt

  1. Mash banana with a fork. Add in bourbon into mashed banana and mix. Set aside.
  2. Melt milk and butter together using a microwave. Use short pulses (10 secs) and check regularly. Set aside.
  3. Beat egg with sugar until sugar has dissolved. Mix in vanilla extract.
  4. Add in milk and melted butter mixture. Mix until combined.
  5. Sift cake flour, baking powder and salt into the mixture. Drop spoonfuls of banana bourbon mash on top of the flour.
  6. Using a spatula, fold everything together. Be careful not to overmix.
  7. Pour batter into a greased loaf pan.
  8. Bake at 170C for 50 minutes. Once baked, remove from oven and let cool for a while. Remove the cake from pan onto a wire rack to prevent condensation on the sides of the cake.

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