-
Prep time
10 minutes
-
Cook time
45 minutes
-
Serves
8
Author Notes
The triple threat of B. Rich flavors, high moisture, and truly decadent. This was the reigning king of the breakfast rush at the bakery. I lost count of how many loaves we'd run through each morning but the marriage between a slice of this banana bread with an espresso or cup of coffee is sublime. At night, dust with a little sugar, brûlée with a torch, and top with a scoop of vanilla bean ice cream for an incredible, but quick, dessert. —Finchly
Ingredients
-
141 grams
softened butter
-
177 grams
dark brown sugar
-
1.5 tablespoons
vanilla extract
-
1
whole egg
-
2.5 tablespoons
vegetable oil
-
1.5 teaspoons
ground cinnamon
-
1 teaspoon
ground nutmeg
-
1.5 teaspoons
baking soda
-
1.5 teaspoons
baking powder
-
1.5 teaspoons
salt
-
4
large, overly ripe bananas- smashed
-
2 tablespoons
bourbon
-
106 grams
honey
-
336 grams
all-purpose flour
-
5 ounces
butterscotch chips
Directions
-
Preheat the oven to 325 degrees Fahrenheit and line the bottom of a loaf pan with parchment paper. Lightly spray the pan with non-stick spray.
-
Whisk together the ingredients from the butter to salt.
-
Whisk together the banana, bourbon, and honey. Whisk into the butter mixture.
-
Add in the flour and stir just until combined.
-
Fold in the butterscotch chips.
-
Bake until a cake tester comes out clean and the top of the bread is lightly firm- around 45 minutes depending on the strength of your oven.
-
Cool completely in the pan before removing.
See what other Food52ers are saying.