BOURBON BANANA BREAD W/ CINNAMON BOURBON GLAZE

I think I'll never tire of coming up with another banana bread/loaf/cake recipe. This one is definitely more in the bread category, for its sturdy crumb and softer banana flavor. But I "caked" it up by adding a cinnamon-specked bourbon-scented glaze, which settled into the holes I poked over the top while it was cooling. It tastes sweet, yet dark, with a subtle fermented flavor (my son thought I had added apple cider)- thank you, Woodford Reserve.

You can decide whether it's breakfast, tea, dessert, or midnight snack, though I'm going to check all the boxes.


Easily dairy-free by substituting the same amount of neutral oil for the butter.



Try to use the best bourbon you can afford. One you would drink. Cheap bourbons are only going to give off the flavor of alcohol. You need the notes and taste-curves of a good bourbon, for this.

Notes: Bourbon is Woodford Reserve.


BOURBON BANANA BREAD W/ CINNAMON BOURBON GLAZE

Ingredients: 1/2 cup softened butter, 1 scant cup sugar, 2 eggs at room temperature, 1 1/2 tbsp. bourbon, 2 overripe bananas-mashed, 2 cups all-purpose flour, 1/2 tsp. baking soda, 1 tsp. baking powder, a pinch of sea salt. Glaze: Scant 1 cup powdered sugar, 2 tbsp. bourbon, 1 tsp. ground cinnamon.

Makes 1 standard loaf.


1. Preheat oven to 350*, grease, and line a standard loaf pan.

2. In a large bowl, cream the butter and sugar until fluffy. Add in the eggs and bourbon, and combine well. Stir in the bananas.

3. In a separate bowl, whisk the flour, baking powder, baking soda and salt. Add to the wet ingredients. Spoon into the prepared loaf pan.

4. Bake for 50-55 minutes or until a tester comes out clean. Remove and cool for 10 minutes.

5. Using a skewer or the tip of a sharp knife, poke holes over the surface of the bread.

6. Whisk together glaze ingredients. Consistency should be pourable but not overly runny. Add more powdered sugar or bourbon by the teaspoon to get it just right.

7. Pour glaze over the loaf, allow it to sit at room temperature for 20 minutes before slicing.


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