This bread is thick and moist and nutty and has lots of sexy quick bread crevices to capture that kick of bourbon glaze.
By Natasha Steinberg
This bread is thick and moist and nutty and has lots of sexy quick bread crevices to capture that kick of bourbon glaze. It’s breakfast, it’s dessert, it’s an after-work cocktail. These are beautiful things happening here.
- 1¾ cup all purpose flour
- ¼ tsp. baking soda
- 2 tsp. baking powder
- ½ tsp. salt
- ⅓ cup butter, softened
- 2 eggs, beaten
- ⅔ cup granulated sugar
- 1 cup mashed very ripe bananas
- 3 Tbsp. bourbon (I used Bulleit)
- ½ tsp. fresh lemon juice
- ¾ cup nuts of your choice, chopped (I used a mixture of walnuts, pecans, and pine nuts)
- approx. ½ cup powdered sugar
- approx. 1 tsp. vanilla bean paste
- approx. 2 Tbsp. bourbon
- Preheat oven to 350 degrees F. Spray a loaf pan with a nonstick cooking spray and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitting with the whisk attachment, beat butter on high until light and fluffy. Add eggs, sugar, and bananas and beat on medium speed for a few minutes. Add lemon juice and bourbon and beat until combined. Add flour mixture and mix on medium-low until just combined. Do not over mix. Fold in nuts.
- Pour batter into prepared pan and bake for 55 minutes or until a tester inserted into the top center come out clean. Let cool completely on a wire rack before glazing.
- While bread cools, whisk all ingredients for the glaze in a small bowl until combined. Adjust measurements as necessary to get desired consistency and taste. Drizzle over cooled loaf. Let glaze set then slice and wrap individually in plastic wrap or cover unsliced loaf with foil.