Monday, January 14, 2013

Whiskey Chocolate Banana Bread


It's time once again!  SRC time, that is (or Secret Recipe Club time, for the uninitiated).  We took a break during December to account for the hectic life that we all experience during the holidays, but now we are back with a vengeance.  And by vengeance, I mean I put whiskey all up in this banana bread situation.

This month I was paired up with Robin, from Robin, Restored.  I like her style.  Looking at her website, I found a lot of things that I enjoy, namely desserts, breads, and breakfast recipes.  I seriously was having a tough time deciding what to recreate for this assignment when I stumbled upon the recipe for Bourbon Chocolate Banana Bread.  Seeing as I had some overripe, mashed bananas taking up room in the freezer, and I was craving something sweet, I knew I needed to make this.  Do I even have to mention that I was super into the fact that this bread contains alcohol?  Nope, let's not mention it.

OK, I also chose to use whiskey in this recipe instead of bourbon simply because I don't have bourbon.  My roommate and I don't drink it on the regular, so there's really no reason for it to be around.  I improvised and used the huge bottle of Jameson Irish Whiskey we do happen to have.  Improvisation at its finest.

Whiskey Chocolate Banana Bread
slightly adapted from Robin, Restored

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed bananas (about 2 bananas)
  • 1 teaspoon lemon juice
  • 3 tablespoon whiskey
  • 1/4 cup coarsely chopped walnuts (optional)
  • 1 cup chocolate chips

1) Preheat oven to 350 degrees F. Grease a 9x5 loaf pan.

2) Sift flour, baking powder, and salt together in a medium bowl.

3) Beat butter and sugar in another bowl until light and fluffy, using a mixer.

4) Pour in the eggs one at a time to the butter mixture.

5) Add the bananas, lemon juice, and whiskey. Mix well.

6) On low speed, add the flour mixture.

7) Stir in the chocolate chips (and nuts, if using).

8) Batter will be very thick. Spoon into prepared loaf pan.

9) Bake for 45 minutes to 1 hour, or until a knife or skewer comes out clean.

10) Remove from oven and cool about 20 minutes before turning onto wire rack to cool completely.

This bread was pretty freaking awesome.  The banana flavor is faint, but present.  If you want more, the original recipe calls for 3 bananas.  I only had 2.  Do what you need to do.  The chocolate and walnuts make the bread both smooth and crunchy.  I literally justified eating 3 slices within the first 45 minutes, I kid you not.

Also, it has not escaped me that my last few posts have been about potentially gut-busting, sugary desserts.  Sorry about that, but really, you know you want to make them too.  I'll balance this all out with some salad and healthy-type stuff later this week.  Maybe.


  1. I make mine with rum but its good to know I could use whiskey or bourbon too - I love the addition of the chocolate to the bread. Looks great!

  2. Hi Ellie,
    Your Whiskey Chocolate Banana Bread looks wonderful, we will just love it. This is a great recipe for the SRC, and thanks for sharing.
    Miz Helen

  3. I've made this recipe myself (with the bourbon) and it is heaven. Excellent choice.

  4. I am a sucker for almost any banana bread, and this one just sounds AWESOME. I will have to try it!! Great choice!

  5. I'm so glad you loved it. I think that is my favorite banana bread ever...but you should choose carefully when to make it or you might end up eating the whole thing! Check out my newest recipe: Healthy Dark Chocolate Oatmeal Cookies

  6. Whisky Banana Bread?? Now we're talkin'! Delish!!

  7. When I saw this recipe this morning, I had to make it. I was dissappointed when it would not come out of the pan, the middle part stuck and was very wet. I baked it for 50 minutes and did as suggested to test it and the knife came out clean. I cooled in the pan for 20 minutes and when turning out the middle section stuck to the pan. The flavor was good, but it was very wet. Don't know what I did wrong.

    1. Hmmmmm, it sounds as if your oven temperature may not be calibrated correctly. This can happen over time and I know I have a problem with it myself. I bought an oven thermometer (it was about $5) so I would know the exact temperature of the oven at all times. You may not have done anything wrong! Try that out and let me know how it goes.