Boozy Banana Bread Recipe

Things keeping us sane during quarantine: nightly happy hours and weekend baking. Baking warms the whole house, keeps our minds occupied for a little bit, and produces delicious results. Our friends over at Tall Pines Distillery inspired us by sharing a recipe for their banana bread with Banana Foster Moonshine added in for extra flair. Is your mouth watering yet? Read on for a boozy banana bread recipe guaranteed to make your weekend brighter.

Tall Pines Distillery adds in ⅓ cup of their Bananas Foster Moonshine to their favorite recipe and frankly, the resulting loaf looked too delicious not to share. They say the booze makes the bread crispy on the outside and moist on the inside.

Of course, we looked around and this is true for all booze, so we brought some additional suggestions to the table in case you’re looking to get adventurous, have a bottle on hand, or want to support your favorite local business. This boozy banana bread recipe aims to please regardless of which spirit you choose to add!

Try these favorites in your recipe:

Maggie’s Farm 50/50 Dark Rum

Thistle Finch Black Coffee Rye Whiskey

Miscellaneous Distillery’s Risky Rum

Old Line Spirits’ Aged Caribbean Rum

Hewn Spirits’ Shipmate Gold Rum

Triple Sun Spirits’ Dark Rum

Boardroom Spirits’ Northbound Spiced Rum

The below boozy banana bread recipe is adapted from a Bon Appetit recipe with the ⅓ cup of Tall Pines Banana Foster Moonshine added in for flair, but our friends at Tall Pines Distillery say that your favorite recipe will do just fine!

Ingredients

Nonstick vegetable oil spray
1½ cups all-purpose flour
1¼ teaspoons baking soda
¾ teaspoon kosher salt
1 cup (packed) dark brown sugar
⅓ cup mascarpone, plain whole-milk Greek yogurt, or sour cream
¼ cup (½ stick) unsalted butter, room temperature
2 large eggs
4 large very ripe bananas, mashed (about 1½ cups)
½ cup chopped bittersweet or semisweet chocolate (optional)
½ cup chopped walnuts (optional)
⅓ cup Tall Pines Distillery’s Banana Foster Moonshine

Directions

Preheat oven to 350°. Lightly coat 8½x4½” loaf pan with nonstick spray and line with parchment paper.

In a medium bowl, whisk flour, baking soda and salt. In a separate bowl, use an electric mixer to beat brown sugar, mascarpone, moonshine (or other booze) and butter until fully combined into a fluffy mixture. Then, add eggs one at a time to the wet mixture. Then add flour mixture, bananas, chocolate and or walnuts, mixing between each addition.

Scrape batter into the pan and bake bread for about an hour.

Transfer pan to a wire rack and let bread cool in pan 1 hour. Then, remove the boozy banana bread from the pan and let cool completely before slicing.

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