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Prep time
10 minutes
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Cook time
45 minutes
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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
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Ingredients
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141 grams
softened butter
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177 grams
dark brown sugar
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1.5 tablespoons
vanilla extract
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1
whole egg
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2.5 tablespoons
vegetable oil
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1.5 teaspoons
ground cinnamon
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1 teaspoon
ground nutmeg
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1.5 teaspoons
baking soda
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1.5 teaspoons
baking powder
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1.5 teaspoons
salt
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4
large, overly ripe bananas- smashed
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2 tablespoons
bourbon
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106 grams
honey
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336 grams
all-purpose flour
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5 ounces
butterscotch chips
Directions
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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.
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Whisk together the ingredients from the butter to salt.
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Whisk together the banana, bourbon, and honey. Whisk into the butter mixture.
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Add in the flour and stir just until combined.
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Fold in the butterscotch chips.
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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.
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Cool completely in the pan before removing.
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