Banana bread gets a boozy upgrade! Studded with chopped toffee for a decadent touch, this super moist maple-bourbon banana bread features the most tender crumb loaded with rich, cozy flavors and an added complexity from everyone’s favorite liquor. You won’t taste a more delicious banana bread recipe.
In a large mixing bowl, combine the flour, baking soda, salt, cinnamon and baking powder.
In a different large mixing bowl, whisk together the white sugar and dark brown sugar to try to get as many lumps out of the brown sugar. Whisk in the eggs, vegetable oil, whole milk, bourbon, maple extract and vanilla extract until smooth. Again, make sure to break up any lumps from the brown sugar. Stir in the mashed bananas.
Add a few spoonfuls of the flour mixture to the wet mixture and stir to combine. Repeat in batches until all the flour mixture is combined. Stir in chopped toffee.
Coat two 8 ½-inch-by-4 ½-inch loaf pans or eight 5 ½-inch-by-3-inch mini loaf pans with cooking spray. Alternatively, you can also use one 8 ½-inch-by-4 ½-inch loaf pan and five 5 ½-inch-by-3-inch mini loaf pans. Pour the banana bread batter into the loaf pan, leaving about an inch or so at the top. Bake until a toothpick comes out clean, about 40-45 minutes for the mini loaf pans and about 55-60 minutes for the larger loaf pan. If baking two different sizes, you can bake both at the same time and just leave the larger loaf pan in for the remaining time.
Allow to cool. Cover tightly with plastic wrap. Enjoy!
Yields two standard loaves or 8 mini loaves.
The overripe bananas should be mostly brown before using, and you can store them in the freezer before baking. Just be sure to pull the frozen bananas ahead of time to thaw before making the batter.
For baking at 5,200 feet, I used 1 ¾ teaspoons of baking soda and did not adjust the baking powder.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.