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Bourbon Banana Walnut Bread

Bourbon banana walnut bread is a rich, amber-toned banana loaf where bourbon deepens every flavor note—vanilla, caramel, and banana—while toasted walnuts add crunch. Expect a deeply golden crust and a tender crumb that darkens slightly from the bourbon as it bakes.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Mashed bananas
  • 3 ripe bananas Mash until mostly smooth; small lumps are fine.
Wet ingredients
  • 0.5 cup butter Melt and cool slightly before mixing.
  • 0.75 cup brown sugar Pack lightly for best flavor.
  • 2 large eggs Use room temperature if possible for smoother batter.
  • 2 tbsp bourbon Stir in with the wet ingredients for even distribution.
  • 1 tsp vanilla extract Use pure vanilla extract.
Dry ingredients
  • 1.5 cup all-purpose flour Spoon into measuring cups and level.
  • 1 tsp baking soda Provides lift and helps browning.
  • 0.5 tsp cinnamon Warm spice aroma.
  • 0.25 tsp nutmeg Use finely ground for even flavor.
  • 0.25 tsp salt Balances sweetness and bourbon.
Walnuts
  • 1 cup walnuts Toast and roughly chop before folding into batter.

Equipment

  • 1 sheet pan
  • 1 loaf pan

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
Mix the banana-bourbon batter
  1. Whisk the melted butter, brown sugar, eggs, bourbon, and vanilla into the mashed bananas until smooth.
Combine dry and wet ingredients
  1. Fold in the all-purpose flour, baking soda, cinnamon, nutmeg, and salt until just combined.
Add walnuts and top
  1. Fold in the toasted walnuts, pour the batter into the loaf pan, and scatter a few extra walnut pieces on top.
Bake
  1. Bake for 60–70 minutes at 350°F until deeply golden and a toothpick inserted in the center comes out clean, with the loaf pulling slightly away from the pan edges.
Rest
  1. Cool in the pan for 15 minutes before turning out so the bourbon flavor deepens as the bread rests, then slice.

Notes

Pro tip: toast the walnuts until fragrant and lightly golden, then fold them in gently to keep the crumb tender. Store tightly wrapped at room temperature for up to 2 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a lighter option, use reduced-fat butter (texture may be slightly less rich).