Bourbon Banana Bread Recipe
Prep Time:
30 minutes
Cook Time:
1 hour, 5 minutes
Servings:
10 Slices
Ingredients
  • 3 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • 4 ripe bananas, peeled and sliced into ½-inch rounds
  • ¼ cup bourbon
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted and cooled
  • ¾ cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • Flambéed banana mixture from above (reserve 8–10 slices for topping)
  • ¼ cup brown sugar
  • ¼ cup bourbon
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • Pinch of salt
  • 4 ounces cream cheese, room temperature
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
Directions
  1. Preheat the oven to 350 F.
  2. Grease a 9x5-inch loaf pan and line it with parchment.
  3. Melt the butter and brown sugar in a wide skillet over medium-high heat until bubbling.
  4. Add the banana slices in a single layer and cook 2 minutes per side until caramelized.
  5. Remove the pan from the heat, add ¼ cup bourbon, tilt the pan away from you, and return to the heat. Carefully ignite the bourbon with a long match or creme brulee torch and let the flames die out completely on their own.
  6. Transfer the bananas to a baking tray covered in parchment paper or a silicone mat for cooling. Reserve the pan drippings for the sauce.
  7. Whisk the flour, baking soda, cinnamon, and salt in a small bowl.
  8. In a separate bowl, whisk the melted butter, brown sugar, eggs, vanilla, and sour cream until smooth.
  9. Set aside 8–10 banana slices for the topping. Mash the remaining flambéed bananas, keeping some chunky texture, and mix them into the wet mixture.
  10. Fold the dry ingredients into the wet until just combined, but do not overmix.
  11. Pour the batter into the prepared pan.
  12. Bake for 60–65 minutes until a skewer inserted into the center comes out with moist crumbs (not wet batter). If the top browns too fast, tent with foil after 40 minutes. Cool in the pan 15 minutes before turning out.
  13. While the cake bakes, make the sauce. Return the reserved skillet with pan drippings to medium heat. Add the brown sugar and stir until dissolved. Add the remaining ¼ cup bourbon, cook 1 minute.
  14. Pour in the heavy cream, bring to a simmer. Add the butter, stir until incorporated. Add the salt. Simmer 3–4 minutes until slightly thickened.
  15. To make the frosting, beat the cream cheese, powdered sugar, and vanilla until smooth and spreadable.
  16. Spread the cream cheese mixture evenly over the cake. Top with some of the bourbon caramel sauce.
  17. Arrange the reserved banana slices on top.
  18. Serve the banana bread sliced with the remaining warm bourbon caramel sauce on the side.